Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments

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

“…The improvement of the ABTS and DPPH free radical scavenging activity of the protein hydrolysates at higher DH values could be attributed to the increase in the electron and hydrogen donating properties of the active peptides, respectively. These peptides could react with free radicals to convert them to more stable products and stop the radical chain reaction (Pazinatto et al, 2013).…”

“…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.…”

“…Therefore, enzymatic hydrolysis favors the exposure of antioxidant amino acids in proteins, increasing antioxidant activity of peptides. Several factors affect the antioxidant properties of protein hydrolysates, and depend on: type of protein and enzyme, degree of hydrolysis and pretreatment of the substrate (Elias et al, 2008;Pazinatto et al, 2013;Polanco-Lugo et al, 2014). This activity occurs by specific mechanisms including the capacity of amino acid residues to donate electrons to free radicals.…”

In-vitro evaluation of kenaf seed oil in chitosan coated-high methoxyl pectin-alginate microcapsules

“…However, previous study showed an increase in DPPH • value after simulated digestion. This is because digestive enzymes were able to modify the chemical structure of soluble and insoluble materials giving the releasing on the surface of the matrix, thus exerting their reducing properties to DPPH radical (Pazinatto et al, 2013). The rising of hydrophilic property of GI digests after intestinal phase digestion favors their trapping of the ABTS • + radical (You et al, 2010).…”

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

“…However, enzymatic hydrolysis is useful for modifying suitable physicochemical and sensorial properties of proteins without producing negative effects on nutritional or functional quality (Fitzgerald & O' cuinn, 2006;Chabanon et al, 2007). Partial or extensive enzymatic hydrolysis can produce important modifications, such as a reduction in molecular size and increased hydrophobic surface, depending on the enzyme used and the degree of hydrolysis (DH) obtained (Benítez et al, 2008;Pazinatto et al, 2013). Limited hydrolysis (< 10 DH) improves functional properties by enhancing solubility and associated surface properties related to the feasibility of the formation and stabilization of air-water and oil-water interfaces, which are important properties in food product applications (Larré et al, 2006).…”