Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme

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ZAKERI K.; GHORBANI M.; SADEGHI MAHOONAK A.R.; MOAYEDI A.; MAGHSOUDLOU Y.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2019 | Volume:14 | Issue:3 Page(s): 41-50

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Title

Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme

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Keywords

Enzymatic hydrolysisQ1

PepsinQ1

Response surface methodQ2

AntioxidantQ1

nitric-oxide inhibitionQ1

Abstract

Background and Objectives: In this study, hydrolysis condition optimization of the pumpkin (Cucurbita pepo) seed proteins was carried out achieve maximum DPPH radical scavenging and nitric-oxide inhibition properties using Design Expert Software and Response surface methodology. Materials & Methods: In general, 1– 3% concentrations of Pepsin enzyme, 30– 40 ° C temperature and 120– 100 min time were selected as the independent variables. Results: Results showed that the optimum conditions for achieving maximum DPPH radical scavenging and nitricoxide inhibition activities included temperature of 32 ° C, time of 161. 5 min and an enzyme-substrate ratio of 3% with Antioxidant and nitric-oxide inhibitory activities of 54. 63 and 89. 09%, respectively. These results were largely similar to the results suggested by the software (56. 03 and 91. 92%, respectively). Conclusion: Based on the results, hydrolyzed proteins of the pumpkin seeds include good Antioxidant and nitric-oxide inhibitory activities and can therefore be used as natural compounds for replacing synthetic preservatives in food products.

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APA: Copy

ZAKERI, K., GHORBANI, M., SADEGHI MAHOONAK, A.R., MOAYEDI, A., & MAGHSOUDLOU, Y.. (2019). Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 14(3 ), 41-50. SID. https://sid.ir/paper/362549/en

Vancouver: Copy

ZAKERI K., GHORBANI M., SADEGHI MAHOONAK A.R., MOAYEDI A., MAGHSOUDLOU Y.. Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2019;14(3 ):41-50. Available from: https://sid.ir/paper/362549/en

IEEE: Copy

K. ZAKERI, M. GHORBANI, A.R. SADEGHI MAHOONAK, A. MOAYEDI, and Y. MAGHSOUDLOU, “Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 14, no. 3 , pp. 41–50, 2019, [Online]. Available: https://sid.ir/paper/362549/en

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