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https://open.uns.ac.rs/handle/123456789/15972
Title: | Production of enzymatic hydrolysates with antioxidant and angiotensin-I converting enzyme inhibitory activity from pumpkin oil cake protein isolate | Authors: | Vaštag Z. Popović L. Popović S. Krimer V. Peričin D. |
Issue Date: | 1-Feb-2011 | Journal: | Food Chemistry | Abstract: | Protein isolate from pumpkin oil cake (PuOC PI) was hydrolysed by alcalase, flavourzyme and by sequential use of these enzymes, respectively, and the antioxidant properties and angiotensin-I converting enzyme (ACE) inhibitory activities of hydrolysates were evaluated. Under the same reaction conditions, alcalase hydrolysates showed a higher degree of hydrolysis (DH) than did flavourzyme hydrolysates. The highest DH's by individual enzymes were 53.23±0.7% and 37.17±1.05%, respectively, both at 60min. The increase of radical scavenging activity (RSA) in hydrolysates was positively correlated with the increase of DH, for both enzymes, though hydrolysates with flavourzyme showed two- or three-fold lower RSA than with alcalase. The highest bioactive potential was determined in the alcalase hydrolysate at 60min, with RSA being 7.59±0.081mMTEAC/mg and ACE-inhibitory activity 71.05±7.5% (IC50=0.422mg/ml). When this hydrolysate was further hydrolysed by flavourzyme, DH increased up to 69.29±0.9%, but lower RSA (4.82±0.21mMTEAC/mg) and ACE-inhibitory activity (55.81±6.196%) were determined in the final hydrolysate. This study suggested that the PuOC proteins could be converted into protein hydrolysates with antioxidant and ACE-inhibitory activities by enzymatic hydrolysis. Alcalase was shown as promising enzyme in further development of bioprocesses for the production of new bioactive food ingredients. © 2010 Elsevier Ltd. | URI: | https://open.uns.ac.rs/handle/123456789/15972 | ISSN: | 03088146 | DOI: | 10.1016/j.foodchem.2010.07.062 |
Appears in Collections: | TF Publikacije/Publications |
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