IDENTIFICATION OF THE OPTIMUM CONDITIONS TO ANTI-OXIDATIVE PEPTIDES PRODUCTION THROUGH THE ENZYMATIC HYDROLYSIS OF PUMPKIN OIL CAKE PROTEIN BY PEPSIN

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NOURMOHAMMADI E.; SADEGHI MAHOONAK A.R.; GHORBANI M.; ALAMI M.; SADEGHI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:61 Page(s): 135-142

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Title

IDENTIFICATION OF THE OPTIMUM CONDITIONS TO ANTI-OXIDATIVE PEPTIDES PRODUCTION THROUGH THE ENZYMATIC HYDROLYSIS OF PUMPKIN OIL CAKE PROTEIN BY PEPSIN

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Keywords

ENZYMATIC HYDROLYSISQ2

PEPSINQ1

PUMPKIN OIL CAKEQ2

ANTI-OXIDATIVE PEPTIDESQ2

Abstract

The aim of this research was the ENZYMATIC HYDROLYSIS of pumpkin (Cucurbita pepo) oil cake protein with PEPSIN to achieve bioactive peptides with the maximum anti-oxidative activity (DPPH radical scavenging activity). For this purpose in this study Response Surface Methodology and Central Composite Design with using 1-2% enzyme concentration, 2-5 hours of hydrolysis and 30-40 °c were examined as independent factors. The results showed that the peptides produced by 1% enzyme concentration, 30 °c and 2 hours of hydrolysis possessed the highest anti-oxidative activity based on the DPPH radical scavenging activity. The anti-oxidative activity of peptides at the optimum condition (82.07%) was to a large extent similar to the amount proposed by software (80.31%). R2 and adjusted R2 estimated by the software were 0.9522% and 0.9092% respectively. Based on the results, it is possible to produce bioactive peptides with high DPPH radical scavenging activity through the optimization of hydrolysis conditions.

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APA: Copy

NOURMOHAMMADI, E., SADEGHI MAHOONAK, A.R., GHORBANI, M., ALAMI, M., & SADEGHI, M.. (2016). IDENTIFICATION OF THE OPTIMUM CONDITIONS TO ANTI-OXIDATIVE PEPTIDES PRODUCTION THROUGH THE ENZYMATIC HYDROLYSIS OF PUMPKIN OIL CAKE PROTEIN BY PEPSIN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 135-142. SID. https://sid.ir/paper/71864/en

Vancouver: Copy

NOURMOHAMMADI E., SADEGHI MAHOONAK A.R., GHORBANI M., ALAMI M., SADEGHI M.. IDENTIFICATION OF THE OPTIMUM CONDITIONS TO ANTI-OXIDATIVE PEPTIDES PRODUCTION THROUGH THE ENZYMATIC HYDROLYSIS OF PUMPKIN OIL CAKE PROTEIN BY PEPSIN. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(61):135-142. Available from: https://sid.ir/paper/71864/en

IEEE: Copy

E. NOURMOHAMMADI, A.R. SADEGHI MAHOONAK, M. GHORBANI, M. ALAMI, and M. SADEGHI, “IDENTIFICATION OF THE OPTIMUM CONDITIONS TO ANTI-OXIDATIVE PEPTIDES PRODUCTION THROUGH THE ENZYMATIC HYDROLYSIS OF PUMPKIN OIL CAKE PROTEIN BY PEPSIN,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 61, pp. 135–142, 2016, [Online]. Available: https://sid.ir/paper/71864/en

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