Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin

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Samaei Seyedeh Parya; GHORBANI MOHAMMAD; SADEGHI MAHOONAK ALIREZA; ALAMI MEHRAN

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Journal: Research and Innovation in Food Science and Technology Year:2020 | Volume:9 | Issue:1 Page(s): 1-10

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Title

Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin

Author(s)

Samaei Seyedeh Parya | GHORBANI MOHAMMAD | SADEGHI MAHOONAK ALIREZA | ALAMI MEHRAN | Issue Writer Certificate

Keywords

Antioxidant activityQ1

Bioactive peptidesQ1

Enzymatic hydrolysisQ1

Protein modificationQ2

Abstract

Enzymetic modification of proteins in order to break down specific peptide bonds and Protein modification is widely used in the food industry. In this research, protein of faba bean seeds was hydrolyzed using alcalase and trypsin enzymes at three concentrations (1, 2 and 3%) and reaction times of 1-6 h at optimal temperature and pH of enzymes (50 and 37 ° C, pH 8. 5 and 7, respectively). Hydrolysis degree, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and iron chelating activity of hydrolyzed proteins were investigated. The results showed that the degree of hydrolysis increased with increasing reaction time and concentration of alcalase and trypsin enzymes. The time of hydrolysis and type of enzyme has a significant effect on the degree of hydrolysis, the antioxidant and chelating activity of the faba bean protein hydrolysates (P<0. 05). The proteins hydrolyzed by alcalase at concentration of 3% and reaction time of 3 h had the highest antioxidant (75. 41%) and metal chelating activity (55. 95%). At the 1 and 2% concentration of trypsin, the highest DPPH radical scavenging activity was observed at 4 h which was 42. 38 and 53. 7 %, respectively. The most metal chelating activity in trypsin hydrolyzed treatments was observed in a reaction time of 2 h, after which the activity decreased. DPPH radical scavenging and metal chelating activity increased with increasing enzyme concentration. The results showed that alcalase have more efficiency in the production of anti-oxidant peptides compared to the trypsin.

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APA: Copy

Samaei, Seyedeh Parya, GHORBANI, MOHAMMAD, SADEGHI MAHOONAK, ALIREZA, & ALAMI, MEHRAN. (2020). Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 9(1 ), 1-10. SID. https://sid.ir/paper/233991/en

Vancouver: Copy

Samaei Seyedeh Parya, GHORBANI MOHAMMAD, SADEGHI MAHOONAK ALIREZA, ALAMI MEHRAN. Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;9(1 ):1-10. Available from: https://sid.ir/paper/233991/en

IEEE: Copy

Seyedeh Parya Samaei, MOHAMMAD GHORBANI, ALIREZA SADEGHI MAHOONAK, and MEHRAN ALAMI, “Antioxidant Activity of Faba Bean (Vicia Faba) Proteins Hydrolysates Produced by Alcalase and Trypsin,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 1 , pp. 1–10, 2020, [Online]. Available: https://sid.ir/paper/233991/en

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