Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Detalhes bibliográficos
Autor(a) principal: Kurozawa, Louise Emy, 1980-
Data de Publicação: 2016
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório da Produção Científica e Intelectual da Unicamp
Texto Completo: https://hdl.handle.net/20.500.12733/12990
Resumo: Agradecimentos: The authors acknowledge the financial support of the the Araucaria Foundation for Supporting Scientific and Technological Development of Paraná (160/2014) and the Brazilian National Council for Scientific and Technological Development CNPq (473117/2013-4). LEK is an Araucaria Foundation research fellow
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spelling Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysatesSojaCapacidade antioxidantePeptídeos bioativosSoybeanAntioxidant capacityBioactive peptidesendopeptidaseexopeptidaseArtigo originalAgradecimentos: The authors acknowledge the financial support of the the Araucaria Foundation for Supporting Scientific and Technological Development of Paraná (160/2014) and the Brazilian National Council for Scientific and Technological Development CNPq (473117/2013-4). LEK is an Araucaria Foundation research fellowAbstract: The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 µM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 ?M Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzymeFUNDAÇÃO ARAUCÁRIA DE APOIO AO DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO DO ESTADO DO PARANÁ - FACONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQAbertoUNIVERSIDADE ESTADUAL DE CAMPINASKurozawa, Louise Emy, 1980-2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/12990KUROZAWA, Louise Emy. Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates. Food science and technology = Ciência e tecnologia de alimentos. Campinas, SP : Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016. Vol. 36, n. 2 (abr./jun., 2016), p. 375-381. Disponível em: https://hdl.handle.net/20.500.12733/12990. Acesso em: 7 mai. 2024.https://repositorio.unicamp.br/acervo/detalhe/1361289porreponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2023-10-10T12:18:39Zoai:https://www.repositorio.unicamp.br/:1361289Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2023-10-10T12:18:39Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
title Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
spellingShingle Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
Kurozawa, Louise Emy, 1980-
Soja
Capacidade antioxidante
Peptídeos bioativos
Soybean
Antioxidant capacity
Bioactive peptides
endopeptidase
exopeptidase
Artigo original
title_short Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
title_full Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
title_fullStr Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
title_full_unstemmed Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
title_sort Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
author Kurozawa, Louise Emy, 1980-
author_facet Kurozawa, Louise Emy, 1980-
author_role author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Kurozawa, Louise Emy, 1980-
dc.subject.por.fl_str_mv Soja
Capacidade antioxidante
Peptídeos bioativos
Soybean
Antioxidant capacity
Bioactive peptides
endopeptidase
exopeptidase
Artigo original
topic Soja
Capacidade antioxidante
Peptídeos bioativos
Soybean
Antioxidant capacity
Bioactive peptides
endopeptidase
exopeptidase
Artigo original
description Agradecimentos: The authors acknowledge the financial support of the the Araucaria Foundation for Supporting Scientific and Technological Development of Paraná (160/2014) and the Brazilian National Council for Scientific and Technological Development CNPq (473117/2013-4). LEK is an Araucaria Foundation research fellow
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/12990
KUROZAWA, Louise Emy. Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates. Food science and technology = Ciência e tecnologia de alimentos. Campinas, SP : Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016. Vol. 36, n. 2 (abr./jun., 2016), p. 375-381. Disponível em: https://hdl.handle.net/20.500.12733/12990. Acesso em: 7 mai. 2024.
url https://hdl.handle.net/20.500.12733/12990
identifier_str_mv KUROZAWA, Louise Emy. Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates. Food science and technology = Ciência e tecnologia de alimentos. Campinas, SP : Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2016. Vol. 36, n. 2 (abr./jun., 2016), p. 375-381. Disponível em: https://hdl.handle.net/20.500.12733/12990. Acesso em: 7 mai. 2024.
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1361289
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
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