OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF BEE POLLEN PROTEIN BY PEPSIN BASED ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITY AND COMPARISON WITH THOSE OF ROYAL JELLY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAQSOUDLOU ATEFE; SADEGHI MAHOONAK ALIREZA; GHORBANI MOHAMAD; TOLDRA FIDEL

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2018 | Volume:7 | Issue:1 Page(s): 49-64

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

862

Download:

Cites:

Information Journal Paper

Title

OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF BEE POLLEN PROTEIN BY PEPSIN BASED ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITY AND COMPARISON WITH THOSE OF ROYAL JELLY

Author(s)

MAQSOUDLOU ATEFE | SADEGHI MAHOONAK ALIREZA | GHORBANI MOHAMAD | TOLDRA FIDEL | Issue Writer Certificate

Keywords

ACEQ1

ANTIOXIDANT ACTIVITYQ1

BEE POLLENQ1

ENZYMATIC HYDROLYSISQ2

ROYAL JELLYQ1

Abstract

In this study optimization of the ENZYMATIC HYDROLYSIS condition of BEE POLLEN protein by pepsin and the effect of ENZYMATIC HYDROLYSIS on its antioxidant properties was investigated. Also, the results were compared with antioxidant properties of ROYAL JELLY. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of BEE POLLEN and ROYAL JELLY were measured. The values of these factors for BEE POLLEN and ROYAL JELLY (1000 ppm), were 174 and 1031.71 (mg Gallic acid/ g sample), 67.33% and 95.27% and absorbance of 0.77 and 0.8 at 700 nm, respectively. The highest reducing power of 0.81 was measured in samples which were hydrolyzed by 2% pepsin for 4 h. Also, the highest DPPH radicals scavenging power was 100% which was achieved in hydrolyzed samples by 2% pepsin for 2.5 h. The highest ACE inhibitory activity was 91.49% in hydrolyzed samples by 2% pepsine for 4 h. The results showed that the DPPH radical scavenging power of BEE POLLEN increased from 67.33% to 100% and ACE inhibitory activity increased from 15.54% to 91.49% after ENZYMATIC HYDROLYSIS. The DPPH radical scavenging power and ACE inhibitory activity of BEE POLLEN hydrolysats were comparable to those of ROYAL JELLY.

Cites

No record.

References

No record.

Cite

APA: Copy

MAQSOUDLOU, ATEFE, SADEGHI MAHOONAK, ALIREZA, GHORBANI, MOHAMAD, & TOLDRA, FIDEL. (2018). OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF BEE POLLEN PROTEIN BY PEPSIN BASED ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITY AND COMPARISON WITH THOSE OF ROYAL JELLY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(1 ), 49-64. SID. https://sid.ir/paper/233942/en

Vancouver: Copy

MAQSOUDLOU ATEFE, SADEGHI MAHOONAK ALIREZA, GHORBANI MOHAMAD, TOLDRA FIDEL. OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF BEE POLLEN PROTEIN BY PEPSIN BASED ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITY AND COMPARISON WITH THOSE OF ROYAL JELLY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;7(1 ):49-64. Available from: https://sid.ir/paper/233942/en

IEEE: Copy

ATEFE MAQSOUDLOU, ALIREZA SADEGHI MAHOONAK, MOHAMAD GHORBANI, and FIDEL TOLDRA, “OPTIMIZATION OF ENZYMATIC HYDROLYSIS OF BEE POLLEN PROTEIN BY PEPSIN BASED ON ANTIOXIDANT AND ACE INHIBITORY ACTIVITY AND COMPARISON WITH THOSE OF ROYAL JELLY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1 , pp. 49–64, 2018, [Online]. Available: https://sid.ir/paper/233942/en

Related Journal Papers