Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

Chanput, Wasaporn; Theerakulkait, Chockchai; Nakai, S.

doi:10.1016/j.jcs.2009.02.001

Cited by 99 publications

(79 citation statements)

References 31 publications

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“…Therefore, the heating and digestion processes caused degradation in phenolic contents. Chanput et al (2009) reported that the phenolic contents in protein hydrolysate after enzymatic digestion decreased to almost half after hydrolysis.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

In vitroantioxidant activity of protein fractions extracted from seinat (Cucumis melovar.tibish) seeds

Siddeeg

Jiang

et al. 2015

CyTA - Journal of Food

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Section: Amino Acid Compositionmentioning

confidence: 99%

In vitroantioxidant activity of protein fractions extracted from seinat (Cucumis melovar.tibish) seeds

Siddeeg

Jiang

et al. 2015

CyTA - Journal of Food

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“…The mixtures were incubated at 37°C for 3 h. The pepsin was first inactivated by adjusting the pH to 7 and then the 0.1 % (w/v) trypsin solution was added at the same enzyme/substrate ratio and further incubated at 37°C for 3 h. Subsequently, the protein solutions were boiled in a water bath at 95°C for 15 min to inactivate the enzymes and then centrifuged at 10,000×g for 30 min. The supernatants were lyophilized to obtain protein hydrolysate powders and kept at −20°C until use (Chanput et al 2009). …”

Section: Hydrolysis Of Gingerbread Plum Kernel Protein Fractions Withmentioning

confidence: 99%

“…The relative amounts of the fractionated proteins were calculated as 40.6 %, 27.6 %, 25.8 % and 6.48 % for glutelin, albumin, globulin, and prolamin fractions, respectively. Chanput et al (2009) found the percent extraction from rice bran protein fractioned by the Osborne method was computable as 32.6 %, 30.9 %, 24.9 % and 11.6 % for glutelin, albumin, globulin, and prolamin fraction, respectively.…”

Section: Protein Contents Of Gingerbread Plum Kernel Protein Fractionsmentioning

confidence: 99%

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

et al. 2014

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The antioxidant capacity of gingerbread plum kernel protein fraction (albumin, globulin and glutelin) hydrolysates (GPKH) was studied. Gingerbread plum kernel protein fractions were hydrolyzed through a combined action of two digestive enzymes (pespsin and trypsin). The hydrolyzed fractions were subjected to antioxidant test via several chemical assays such as: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, hydroxyl radical-scavenging activity, reducing power and metal chelating activity. Total phenolic contents, amino acid composition and molecular weight distribution were also evaluated. The glutelin fraction hydrolysate showed the strongest antioxidative activity throughout the entire investigation: 79.09, 58.81, 52.08 % and 40.7 μg/ mL GAE for DPPH, hydroxyl radical, chelating activity and total phenolics respectively. GPKH possess a molecular weight ranging from 300 to 4000 Da and also showed much more high reducing power than some common standards such as BHA and α-tocopherol indicating that, hydrolysates derived from gingerbread plum kernel protein could be a new antioxidants source.

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“…Great attention is also paid to the use of natural antioxidants based on polyphenols [2][3][4][5] and peptides derived from plant materials [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins

Khasanov¹,

Davranov²,

Hasanov³

2017

JFSE

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Antioxidant activity of the peptides derived from proteins of defatted cottonseed kernels and cotton ground oil-cake by their enzymatic hydrolysis with acidic (Asp. niger) and neutral proteinases (Bac. amyloliquefaciens) was studied. Antioxidant activity of the derived peptides depended on the used proteins and enzymes. The peptides derived by using of neutral proteinase possessed higher antioxidant activity, in comparison with the peptides derived by acidic proteinases.

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Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

Cited by 99 publications

References 31 publications

In vitroantioxidant activity of protein fractions extracted from seinat (Cucumis melovar.tibish) seeds

In vitroantioxidant activity of protein fractions extracted from seinat (Cucumis melovar.tibish) seeds

Antioxidant capacity of hydrolyzed protein fractions obtained from an under-explored seed protein: Gingerbread plum (Neocarya macrophylla)

Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins

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