Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200375 |
Resumo: | Abstract 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 µM 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 enzyme. |
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Food Science and Technology (Campinas) |
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Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysatessoy pulpendopeptidaseexopeptidaseantioxidant capacitybioactive peptidesAbstract 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 µM 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 enzyme.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200375Food Science and Technology v.36 n.2 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.000216info:eu-repo/semantics/openAccessSBROGGIO,Melissa FerreiraMONTILHA,Marina SilveiraFIGUEIREDO,Vitória Ribeiro Garcia deGEORGETTI,Sandra ReginaKUROZAWA,Louise Emyeng2016-07-08T00:00:00Zoai:scielo:S0101-20612016000200375Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-07-08T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)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 SBROGGIO,Melissa Ferreira soy pulp endopeptidase exopeptidase antioxidant capacity bioactive peptides |
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 |
SBROGGIO,Melissa Ferreira |
author_facet |
SBROGGIO,Melissa Ferreira MONTILHA,Marina Silveira FIGUEIREDO,Vitória Ribeiro Garcia de GEORGETTI,Sandra Regina KUROZAWA,Louise Emy |
author_role |
author |
author2 |
MONTILHA,Marina Silveira FIGUEIREDO,Vitória Ribeiro Garcia de GEORGETTI,Sandra Regina KUROZAWA,Louise Emy |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SBROGGIO,Melissa Ferreira MONTILHA,Marina Silveira FIGUEIREDO,Vitória Ribeiro Garcia de GEORGETTI,Sandra Regina KUROZAWA,Louise Emy |
dc.subject.por.fl_str_mv |
soy pulp endopeptidase exopeptidase antioxidant capacity bioactive peptides |
topic |
soy pulp endopeptidase exopeptidase antioxidant capacity bioactive peptides |
description |
Abstract 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 µM 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 enzyme. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200375 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200375 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457X.000216 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.36 n.2 2016 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126320747216896 |