Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 119 To 129.
 
Paper: 

EVALUATION OF ANTIOXIDANT ACTIVITY OF BIOACTIVE PEPTIDES PREPARED FROM MEAT INDUSTRY BY-PRODUCTS

 
 
Author(s):  MESHGINFAR N.*, SADEGHI MAHOONAK A.R., ZIAIIFAR A.M., KASHANINEJAD M., GHORBANI M.
 
* DEPARTMENT OF FOOD SCIENCE, FACULTY OF AGRICULTURE, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, IRAN
 
Abstract: 

In the present study Protein hydrolysate was prepared from the sheep visceral (stomach and intestine) using Alcalase 2.4 L. The effect of temperature (40, 45, 50 and 55oC), time (in six levels) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on degree of hydrolysis and antioxidant activity were investigated using factorial experiment. The highest degree of hydrolysis was observed at 45oC, after 180 min and enzyme/substrate ratio of 90 Anson unit/ Kg substrate (p<0.05). Under these conditions, degree of hydrolysis was 36.92%. To study the antioxidant activity of protein hydrolysate, DPPH radical scavenging activity, ferric reducing power and effect of protein hydrolysate on stability of soybean oil were measured. All antioxidant activity experiments were performed at constant temperature (45oC). The highest DPPH radical scavenging activity and ferric reducing power were achieved after 150 min at enzyme/substrate ratio of 90 Anson unit/ Kg substrate (p<0.05) and after 180 min at 90 Anson unit/ Kg substrate (p<0.05), respectively. Results show that protein hydrolysate can be used as a natural antioxidant source instead of synthetic antioxidants.

 
Keyword(s): SHEEP VISCERAL, ANTIOXIDANT PEPTIDES, PROTEIN HYDROLYSATE, ENZYMATIC HYDROLYSIS
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 69
 
Latest on Blog
Enter SID Blog