Antioxidative and Functional Properties of Kariya (<i>Hildergadia barteri</i>) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Adiamo, Oladipupo Q.; Gbadamosi, O. S.

doi:10.1111/jfpp.12597

Cited by 7 publications

(13 citation statements)

References 35 publications

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“…, & Tananuwong, 2008) while at aqueous phase, greater concentration of soluble protein could enhance foam formulation (Eltayeb et al, 2011). The increase in foaming properties observed at alkaline pH of walnut protein isolate and concentrate (Mao & Hua, 2012) and kariya protein hydrolysates Adiamo, Gbadamosi, and Abiose (2016b) in the report of, agrees to the assertion that foaming properties are pH dependent. The two new varieties of Bambara groundnut samples (BGB and BGW) showed superior foaming capacities over the commercial sample.…”

Section: Effect Of Ph and Nacl Concentration On Emulsifying Activitsupporting

confidence: 83%

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Adeleke

Adiamo

Fawale

2017

Food Science & Nutrition

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Bambara groundnut is an indigenous African vegetable grown mainly for human food and animal feed due to its high protein content. Different factors like varieties and origin can influence the chemical composition of Bambara groundnut cultivars. Therefore, the aims of this study are to produce defatted flour and protein concentrate from newly developed Bambara groundnut cultivars [Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)] and compare their nutritional, physicochemical, and functional properties with market sample [Bambara groundnut commercial (BGC)]. Higher protein content was observed in BGW (20.73%) and BGB (20.14%) as compared to BGC (18.50%). Also, the fat and ash contents of BGB and BGW were higher than that of BGC. Also, the new varieties were found to contain higher levels of some essential fatty acids such as linoleic and linolenic acids. The concentration of thiamine, riboflavin, niacin, pantothenic, ascorbic acids, pyrodoxine, alpha tocopherol, and vitamin K were also significantly higher in the two new varieties. The new varieties were good sources of magnesium, calcium, iron, manganese, sodium, and potassium. The oil and water absorption and swelling capacities of whole, defatted, and protein concentrate flour of the new varieties increase with increase in temperature. The defatted flour and protein concentrate of brown Bambara groundnut was found to exhibit high emulsifying activity and stability at different pH's and salt concentrations. The new varieties possess significantly higher foaming capacity and stability than the commercial variety. The results obtained from this study have shown the potential for the industrial and household use of the new Bambara groundnut cultivars into shelf stable protein products and could be a useful ingredient in food formulations.

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Section: Effect Of Ph and Nacl Concentration On Emulsifying Activitsupporting

confidence: 83%

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Adeleke

Adiamo

Fawale

2017

Food Science & Nutrition

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“…Adiamo et al . () through the enzymatic hydrolysis of kariya seed protein isolate by pancreatin and pepsin were also reported that high content of hydrophobic amino acids are responsible for the strong reducing power of peptides.…”

Section: Resultsmentioning

confidence: 95%

“…; Adiamo et al . ). It is known that this property is closely related to conditions of hydrolysis as well as enzyme types (Elavarasan et al .…”

Section: Introductionmentioning

confidence: 97%

“…In recent years, protein hydrolysate containing bioactive peptides has been produced by enzyme hydrolysis from proteinrich sources such as soybean, gelatin, chicken egg, whey, casein, potato, rice, fish different oil seeds such as kariya walnut seed, canola, and wheat gluten (Liu et al 2011;Guo et al 2013;Adiamo et al 2015;Latip et al 2015;Sai-Ut et al 2015), and it is known that these compounds have unique antioxidant properties as well as high nutritional value.…”

Section: Introductionmentioning

confidence: 99%

“…As mentioned above, the antioxidant effect of protein hydrolysate is considered as an important and valuable property of these compounds, because oxidative reactions have destructive effects on the quality and nutritional value of lipid-rich foods (Wu et al 2003;Adiamo et al 2015). It is known that this property is closely related to conditions of hydrolysis as well as enzyme types (Elavarasan et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Meshginfar

Mahoonak

Ghorbani

et al. 2016

Journal of Food Processing and Preservation

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Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant effect (P < 0.05) in SBO as compared with Butylated hydroxytoluene BHT at concentrations lower than 550 ppm. Also, inclusion of SVPH in the chicken sausages resulted in a significant decrease (P < 0.05) in oxidation rate especially at 1,250 ppm, possibly due to free radical‐scavenging ability of SVPH. Also the relatively low molecular weight peptides ranging from 316.80 to 12571.00 Da are mainly associated with their high antioxidant activity. Therefore, SVPH can be used in oils or lipid‐containing products like sausage as an enriching additive and as a natural antioxidant. Practical Applications Nowadays, different protein sources have been used to produce protein hydrolysate containing bioactive peptides which are considered as inhibitor for oxidative progress in lipids and provide essential amino acids for human body. Therefore, slaughterhouse byproducts such as skin, blood and viscera are potential resources to produce these bioactive compounds throughout the world. It can be suitable to use these compounds in two systems including edible oil (model system) and food matrix for better evaluating their antioxidant effect.

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Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds

Fawale

Gbadamosi

Ige

et al. 2017

Food Science & Nutrition

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The effects of natural fermentation and cooking on kariya seeds functional properties, chemical composition, and antinutritional properties were evaluated. Result showed a reduction in antinutritional properties and improvement in protein content which were observed to increase with cooking (at 100°C) and fermentation period (24–96 hr). Functional analyses showed an increase in foaming and emulsion properties, while water absorption capacity and swelling power were observed to likewise increase with an increasing temperature between 60°C and 90°C. There was also an improvement in foaming properties with increase in salt (NaCl) concentration, while emulsifying property decreases with an increase in salt (NaCl) concentration. Based on the result of the findings of this study, it can be stated that the cooking and fermentation processes employed in this study can enhance the domestic and industrial utilization of these seeds.

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Antioxidative and Functional Properties of Kariya (Hildergadia barteri) Protein Hydrolysates Obtained with Two Different Proteolytic Enzymes

Cited by 7 publications

References 35 publications

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Nutritional, physicochemical, and functional properties of protein concentrate and isolate of newly‐developed Bambara groundnut (Vigna subterrenea L.) cultivars

Effects of Protein Hydrolysate from Sheep Visceral on Oxidative Stability of Soybean Oil and Chicken Sausage

Effects of cooking and fermentation on the chemical composition, functional, and antinutritional properties of kariya (Hildergardia barteri) seeds

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