PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN

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PIRI SHIMA; SADEGHI MAHOONAK ALIREZA; GHORBANI MOHAMMAD; ALAMI MEHRAN

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Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2015 | Volume:4 | Issue:3 Page(s): 271-282

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Information Journal Paper

Title

PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN

Author(s)

PIRI SHIMA | SADEGHI MAHOONAK ALIREZA | GHORBANI MOHAMMAD | ALAMI MEHRAN | Issue Writer Certificate

Keywords

ALCALASEQ2

ANTIOXIDANT ACTIVITYQ1

BIOACTIVE PEPTIDEQ2

HYDROLYSIS CONDITIONSQ1

Abstract

In this study, protein hydrolysate was prepared from whey protein concentrate with ALCALASE 2.4 L. The effects of temperature (40, 45, 50 and 55oC), time (30, 60, 90, 120, 150, 180 and 210 min) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on ANTIOXIDANT ACTIVITY of the product were investigated in a completely randomized design. The ANTIOXIDANT ACTIVITY of protein hydrolysate was studied using reducing power and Fe2+ chelating activity. The highest Fe2+ chelating activity (87.2%) was observed in temperature 50oC, enzyme activity of 60 Au/kg and hydrolysis time of 90 min. The highest reducing power (0.435) of protein hydrolysate was observed in temperature of 40oC, enzyme activity of 90 Au/kg and hydrolysis time of 210 min which showed 57.08% reducing power compared to 100 ppm ascorbic acid. The results indicate that the antioxidant peptides can be used as a natural antioxidant in food formulations, as well as a pharmaceutical composition.

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References

STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER

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APA: Copy

PIRI, SHIMA, SADEGHI MAHOONAK, ALIREZA, GHORBANI, MOHAMMAD, & ALAMI, MEHRAN. (2015). PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(3), 271-282. SID. https://sid.ir/paper/234112/en

Vancouver: Copy

PIRI SHIMA, SADEGHI MAHOONAK ALIREZA, GHORBANI MOHAMMAD, ALAMI MEHRAN. PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(3):271-282. Available from: https://sid.ir/paper/234112/en

IEEE: Copy

SHIMA PIRI, ALIREZA SADEGHI MAHOONAK, MOHAMMAD GHORBANI, and MEHRAN ALAMI, “PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 271–282, 2015, [Online]. Available: https://sid.ir/paper/234112/en

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