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Paper Information

Journal:   JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY   2019 , Volume 7 , Number 4 ; Page(s) 445 To 458.
 
Paper: 

Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity

 
 
Author(s):  Zakeri Kosar, SADEGHI MAHOONAK ALIREZA*, GHORBANI MOHAMMAD, Moayedi Ali, Maghsodlou Yahya
 
* Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
 
Abstract: 
In this research, optimization of pumpkin (Cucurbita pepo) hydrolysis condition was investigated in order to achieve maximum 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and nitric oxide inhibition activity using Design Expert software and response surface method. For this purpose, hydrolysis conditions including concentration of alcalase enzyme were selected within 0. 7-3. 30%, temperature 32-58 ° C and hydrolysis time 30-290 min as independent variable. The results showed that optimum hydrolysis conditions to achieve the maximum DPPH radical scavenging and nitric oxide inhibition activity were temperature of 44 ° C, hydrolysis time of 260 min, and enzyme to substrate concentration of 3% which under this condition the DPPH radical scavenging and nitric oxide inhibition activity of hydrolyzate was 72. 03 and 89. 34%, respectively that was largely similar to the results proposed by the software (75. 33 and 84. 71%). According to the results, pumpkin seed protein hydrolyzate showed high antioxidant and nitric oxide inhibitory properties and can be used as a suitable ingredient in food formulations.
 
Keyword(s): Alcalase,Antioxidant,Enzyme Hydrolysis,Nitric Oxide Inhibition,Pumpkin Seeds
 
 
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APA: Copy

Zakeri, K., & SADEGHI MAHOONAK, A., & GHORBANI, M., & Moayedi, A., & Maghsodlou, Y. (2019). Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 7(4 ), 445-458. https://www.sid.ir/en/journal/ViewPaper.aspx?id=685972



Vancouver: Copy

Zakeri Kosar, SADEGHI MAHOONAK ALIREZA, GHORBANI MOHAMMAD, Moayedi Ali, Maghsodlou Yahya. Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY. 2019 [cited 2021November30];7(4 ):445-458. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=685972



IEEE: Copy

Zakeri, K., SADEGHI MAHOONAK, A., GHORBANI, M., Moayedi, A., Maghsodlou, Y., 2019. Optimization of Hydrolysis Condition of Pumpkin Seeds with Alcalase Enzyme to Achieve Maximum Antioxidant and Nitric Oxide Inhibition Activity. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, [online] 7(4 ), pp.445-458. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=685972.



 
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