Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments
| Autor: | Roxana Alizadeh Firozeh, Mahta Mirzaei, Vajiheh Fadaei Noghani |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 17, Iss 5, Pp 849-861 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1735-4161 2228-5415 |
| DOI: | 10.22067/ifstrj.v18i1.87854 |
| Popis: | Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences but are released during fermentation, enzymatic hydrolysis, or food processing, and exhibit a positive effect on body function and health being. Lentil protein hydrolysate containing antioxidant peptides can be considered as an ingredient of functional foods. One major challenge in using protein hydrolysate in the formulation of functional foods is their stability against the various processes applied to food such as heat and pH treatments. Materials and Methods: In this study, Lentil protein (Lens esculinaris) was hydrolyzed by Alcalase enzyme under controlled conditions (enzyme/substrate ratio of 90 Anson unit (AU)/ kg protein, 55°C, one hour). The intensity of enzymatic hydrolysis was monitored by the OPA method and antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. The heat stability of lentil protein hydrolysate was evaluated by heating samples at 37, 50, 75 (for 15 -60 min), and 90°C (for 5 minutes). The pH stability was investigated by exposing the sample at a pH of 2, 5, 7, 9, And 11 for 1 hr and then adjusting on 7. OPA method was also used to evaluate the possible effect of pH and heat treatments on the content of free amino groups. Results and Discussion: The results showed that hydrolysis of Lentil protein by Alcalase under controlled conditions produced antioxidant peptides. Heating at 37, 50, and 75°C for 15 minutes reduced the DPPH radical scavenging activity by 1.25, 4.9, and 10.17% and ABTS radical scavenging activity by 3.8, 6.8, and 9%, respectively. The results of the OPA assay also showed a significant (P |
| Databáze: | Directory of Open Access Journals |
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