Antioxidant activity and water-holding capacity of canola protein hydrolysates

Cumby, Nichole; Zhong, Ying; Naczk, M.; Shahidi, Fereidoon

doi:10.1016/j.foodchem.2007.12.039

Cited by 296 publications

(197 citation statements)

References 22 publications

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“…Reducing power is a measure of global antioxidant capacity as antioxidants show reducing power in redox reactions (Cumby, Zhong, Naczk & Shahidi, 2008). Although all the peptide fractions showed a ferric reducing ability significantly higher than that of UF-10 ( Fig.…”

Section: Antioxidant Activity and Amino Acid Composition Of Fractionsmentioning

confidence: 94%

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

et al. 2011

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** This centre has implemented and maintains a Quality Management System which fulfils the requirements of the ISO standard 9001:2000 AbstractSquid gelatin obtained from inner and outer tunics was hydrolyzed with Alcalase to isolate antioxidant peptide sequences. The ACE-inhibitory activity of the isolated peptides was also evaluated. After fractionation by ultrafiltration and size-exclusion chromatography into four fractions, the antioxidant activity of the peptide fractions was determined by radical scavenging ability and ferric reducing power. Fraction FIII showed the highest antioxidant activity, although slight differences could be expected in the antioxidant activity of the different fractions based on the amino acid composition.FIII was subjected to liquid chromatography and tandem mass spectrometry (LC-MS/MS) and two major compounds were identified: the compound with m/z 952.42, which could be mostly comprised by the carbohydrate fucose, and the peptide with m/z 1410.63. Three possible sequences were proposed for this peptide, and the contribution of Leu or Hyp residues to the antioxidant and ACE-inhibitory activities of the resulting sequence was evaluated. The presence of Leu residues in the peptide sequence in *Manuscript Click here to view linked References 2 replacement of Hyp seems to play an important role in the antioxidant and ACEinhibitory activity.

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Section: Antioxidant Activity and Amino Acid Composition Of Fractionsmentioning

confidence: 94%

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

et al. 2011

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“…Peptides are specific protein fragments that can present biological activity, such as antioxidant, antimicrobial and antihypertensive properties, positively influencing human health (Cumby et al, 2008;Pazinatto et al, 2013;Ranamukhaarachchi et al, 2013;Magaña et al, 2015). According to Elias et al (2008), antioxidant activity of proteins has been related to their amino acid composition.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2016

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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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“…The percentages of DPPH were 22.7, 24.5, 25.6and 28.7% of the yogurt made from heated camel milk at 80 º C/30 or 60 or 90 or 120 min., respectively. This may be due to the pro-oxidant effects of bioactive peptides produced after fermentation of camel milk and presence of functional groups such as hydroxyl groups on phenolic compounds [59]. Also, demonstrated that a number of food-derived peptides were capable of interacting and quenching DPPH radicals [10,60].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Elhamid¹,

Elbayoumi²

2017

AJFST

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In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS-PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel's milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

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Antioxidant activity and water-holding capacity of canola protein hydrolysates

Cited by 296 publications

References 22 publications

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

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

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

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