Antioxidant Activities of Rapeseed Protein Hydrolysates

被引：93

作者：

Pan, Mu ^{[1
]}

Jiang, Tong S. ^{[1
]}

Pan, Jun L. ^{[1
]}

机构：

[1] Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Peoples R China

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2011年 / 4卷 / 07期

关键词：

Rapeseed protein hydrolysates; Antioxidant activities; Nutritive value; RADICAL-SCAVENGING ACTIVITIES; FUNCTIONAL-PROPERTIES; OXIDATIVE STRESS; PEPTIDE; PURIFICATION; EXTRACTS; DIGESTS; GLUTEN; BASIL; CORN;

D O I：

10.1007/s11947-009-0206-y

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rapeseed protein hydrolysates (RPH) were obtained by enzymatic hydrolysis of rapeseed protein using Alcalase 2.4 L FG. The degree of hydrolysis (DH) of RPH was about 25% using pH-stat method. The antioxidant activities of RPH were investigated by employing several in vitro assay, including the 1,1-diphenyl-2-picrylhydrazyl (DPPH)/superoxide/hydroxyl radical scavenging assays, and reducing power assay. RPH showed scavenging activity against free radicals such as DPPH, superoxide, and hydroxyl radicals. The radical scavenging effect was in a dose-dependent manner, and the EC50 values for DPPH, superoxide, and hydroxyl radicals were found to be 0.71, 1.05, and 4.92 mg/mL, respectively. In addition, the RPH also exhibited notable reducing power, which was 0.51 at 2.00 mg/mL. The data obtained by in vitro systems obviously established the antioxidant potency of RPH. Combined with the results of the amino acid profiles, RPH were believed to have high nutritive value in addition to antioxidant activities.

引用

页码：1144 / 1152

页数：9

共 53 条

[31] Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates
Moure, A
Domínguez, H
Parajó, JC
[J]. PROCESS BIOCHEMISTRY, 2006, 41 (02) : 447 - 456
[32] RAPESEED PROTEIN PRODUCTS
OHLSON, R
ANJOU, K
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (03) : 431 - 437
[33] OYAIZU M, 1988, J JPN SOC FOOD SCI, V35, P771
[34] Preparation of a rice bran enzymatic extract with potential use as functional food
Parrado, J
Miramontes, E
Jover, M
Gutierrez, JF
de Terán, L
Bautista, J
[J]. FOOD CHEMISTRY, 2006, 98 (04) : 742 - 748
[35] Nutritional value of rapeseed meal containing lecithin gums precipitated with citric acid
Pastuszewska, B
Jablecki, G
Swiech, E
Buraczewska, L
Ochtabinska, A
[J]. ANIMAL FEED SCIENCE AND TECHNOLOGY, 2000, 86 (1-2) : 117 - 123
[36] Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties
Rajapakse, N
Mendis, E
Jung, WK
Je, JY
Kim, SK
[J]. FOOD RESEARCH INTERNATIONAL, 2005, 38 (02) : 175 - 182
[37] Developmental stimulation of total phenolics and related antioxidant activity in light- and dark-germinated corn by natural elicitors
Randhir, R
Shetty, K
[J]. PROCESS BIOCHEMISTRY, 2005, 40 (05) : 1721 - 1732
[38] Evaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) Leaf
Rekha, M. N.
Yadav, A. Ramesh
Dharmesh, Shylaja
Chauhan, A. S.
Ramteke, R. S.
[J]. FOOD AND BIOPROCESS TECHNOLOGY, 2010, 3 (03) : 441 - 449
[39] Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment
Saiga, A
Tanabe, S
Nishimura, T
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (12) : 3661 - 3667
[40] Schwenke K.D., 1994, New and developing sources of food proteins, P281

← 1 2 3 4 5 6 →