Improvement of the Antioxidant Activity of Fenugreek Protein Isolates by Lactococcus lactis Fermentation
| Autor: | Moktar Hamdi, Faten Kachouri, Khaoula Setti |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Antioxidant DPPH medicine.medical_treatment Bioengineering 01 natural sciences Biochemistry Hydrolysate Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Functional food 010608 biotechnology Drug Discovery medicine ABTS biology Lactococcus lactis 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry Molecular Medicine Fermentation Isoleucine |
| Zdroj: | International Journal of Peptide Research and Therapeutics. 24:499-509 |
| ISSN: | 1573-3904 1573-3149 |
| DOI: | 10.1007/s10989-017-9636-y |
| Popis: | This study investigated the antioxidant capacity of fenugreek protein isolate and its improvement by Lc. lactis fermentation through bioactive peptides production and the effect of molecular weight variation on fenugreek fractions antioxidant activity. Fenugreek protein isolate showed a significant increase of antioxidant and radical scavenging activity after 24 h of fermentation, by about 23.7, 42.9 and 40% for respectively antioxidant activity coefficient AAC, DPPH and ABTS radical scavenging activity. FI fermentation led to a hydrolysis of peptide bands with MW > 35 kDa and a generation of new bands with a MW |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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