Production and study on antioxidant activity of protein hydrolysate from whey protein
| Autor: | Shima Piri, alireza sadeghimahoonak, mohammad ghorbani, Mehran Alami |
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| Jazyk: | perština |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 4, Iss 3, Pp 271-282 (2015) |
| Druh dokumentu: | article |
| ISSN: | 2252-0937 2538-2357 |
| DOI: | 10.22101/jrifst.2015.11.22.437 |
| Popis: | In this study, protein hydrolysate was prepared from whey protein concentrate with Alcalase 2.4 L. The effects of temperature (40, 45, 50 and 55 °C), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on antioxidant activity of the product were investigated in a completely randomized design. The antioxidant activity of protein hydrolysate was studied using reducing power and Fe2+ chelating activity. The highest Fe2+ chelating activity (87.2%) was observed in temperature 50 ºC, enzyme activity of 60 Au/kg and hydrolysis time of 90 min. The highest reducing power (0.435) of protein hydrolysate was observed in temperature of 40ºC, enzyme activity of 90 Au/kg and hydrolysis time of 210 min which showed 57.08% reducing power compared to 100 ppm ascorbic acid. The results indicate that the antioxidant peptides can be used as a natural antioxidant in food formulations, as well as a pharmaceutical composition. |
| Databáze: | Directory of Open Access Journals |
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