THE OPTIMIZATION OF THE PRODUCTION OF ANTI-OXIDATIVE PEPTIDES FROM ENZYMATIC HYDROLYSIS OF PUMPKIN SEED PROTEIN

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NOUR MOHAMMADI E.; SADEGHI MAHOUNAK A.R.; GHORBANI M.; ALAMI M.; SADEGHI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:1 (41) Page(s): 14-26

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Title

THE OPTIMIZATION OF THE PRODUCTION OF ANTI-OXIDATIVE PEPTIDES FROM ENZYMATIC HYDROLYSIS OF PUMPKIN SEED PROTEIN

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Keywords

PUMPKIN SEEDQ1

ENZYMATIC HYDROLYSISQ2

TRYPSINQ2

RESPONSE SURFACE METHODQ1

Abstract

Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The ENZYMATIC HYDROLYSIS of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional and nutritional properties of proteins. These compounds have interesting biological properties such as anti-oxidative, anti-hypertensive, antibacterial, anti-cancer and anti-thrombotic activities. Lipid peroxidation is one of the main reasons behind the deterioration of foodstuffs during processing and storage. In this case, the addition of anti-oxidative compounds is considered as an effective way to improve the shelf-life of lipid containing foods.

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APA: Copy

NOUR MOHAMMADI, E., SADEGHI MAHOUNAK, A.R., GHORBANI, M., ALAMI, M., & SADEGHI, M.. (2017). THE OPTIMIZATION OF THE PRODUCTION OF ANTI-OXIDATIVE PEPTIDES FROM ENZYMATIC HYDROLYSIS OF PUMPKIN SEED PROTEIN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(1 (41)), 14-26. SID. https://sid.ir/paper/143685/en

Vancouver: Copy

NOUR MOHAMMADI E., SADEGHI MAHOUNAK A.R., GHORBANI M., ALAMI M., SADEGHI M.. THE OPTIMIZATION OF THE PRODUCTION OF ANTI-OXIDATIVE PEPTIDES FROM ENZYMATIC HYDROLYSIS OF PUMPKIN SEED PROTEIN. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(1 (41)):14-26. Available from: https://sid.ir/paper/143685/en

IEEE: Copy

E. NOUR MOHAMMADI, A.R. SADEGHI MAHOUNAK, M. GHORBANI, M. ALAMI, and M. SADEGHI, “THE OPTIMIZATION OF THE PRODUCTION OF ANTI-OXIDATIVE PEPTIDES FROM ENZYMATIC HYDROLYSIS OF PUMPKIN SEED PROTEIN,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 1 (41), pp. 14–26, 2017, [Online]. Available: https://sid.ir/paper/143685/en

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