The effects of protein-phenolic interactions in wheat protein fractions on allergenicity, antioxidant activity and the inhibitory activity of angiotensin I-converting enzyme (ACE)
| Autor: | Neveen M. Hussein, Muhammad H. Alu’datt, Stan Kubow, Ahmad Qasaimeh, Mohammad N. Alhamad, Sana Gammoh, Taha Rababah, Ayman Johargy, Majdi Al-Mahasneh |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant biology Globulin Chemistry medicine.medical_treatment Albumin Wheat flour Angiotensin-converting enzyme Fraction (chemistry) 04 agricultural and veterinary sciences Inhibitory postsynaptic potential 040401 food science Biochemistry 03 medical and health sciences 0404 agricultural biotechnology biology.protein medicine Food science Prolamin Food Science |
| Zdroj: | Food Bioscience. 24:50-55 |
| ISSN: | 2212-4292 |
| Popis: | Protein fractions were isolated from wheat flour including albumin, globulin, glutelin-1, glutelin-2 and prolamin. The free and bound phenolics were extracted from each protein fraction to determine the impact of their removal on allergenicity, antioxidant activity and the inhibitory activities of the angiotensin converting enzyme. The glutelin-1 fraction showed the highest protein content and yield of 71.02% and 21.02%, respectively. The highest antioxidant activity was noted in the glutelin-1 fraction (48.17%). The angiotensin converting enzyme inhibitory activities among the protein fractions ranged from 6.87% to 84.52%. The greatest reduction of allergenicity (39.66%) was demonstrated in the prolamin fraction. We conclude that the removal of phenolics appears to decrease significantly the allergenicity of wheat protein fractions while maintaining significant bioactivities related to anti-hypertensive, antioxidant, and anti-diabetic properties. |
| Databáze: | OpenAIRE |
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