Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein

Chee, Kah Leong; Ling, Han; Ayob, Mohd. Khan

doi:10.1016/j.lwt.2011.12.006

Cited by 42 publications

(25 citation statements)

References 33 publications

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“…The antioxidant and antibacterial activity of PKC protein hydrolysates and bioactive peptides have been previously reported (Chee et al, 2012;Ng et al, 2013;Tan et al, 2013). However, their ACE-inhibitory activities have not yet been explored.…”

Section: Introductionmentioning

confidence: 99%

In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides

Zarei

Forghani

Ebrahimpour

et al. 2015

Industrial Crops and Products

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Section: Introductionmentioning

confidence: 99%

In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides

Zarei

Forghani

Ebrahimpour

et al. 2015

Industrial Crops and Products

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“…Besides oilseed protein, peanut meal and palm fruit meal proteins have also been evaluated for their bioactive, edible film making or functional properties to understand their value as alternative sources of functional proteins (Chee, Ling, & Ayob, 2012;Jamdar et al, 2010;Ng, Ayob, Said, Osman, & Ismail, 2013;Reddy, Jiang, & Yang, 2012).…”

Section: Introductionmentioning

confidence: 99%

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

et al. 2014

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a b s t r a c tThis study aimed characterization of bioactive, functional and edible film making properties of isolated proteins from untreated (HPI), hot extracted (HPI-H), acetone washed (HPI-AW), and acetone washed and hot extracted (HPC-AW-H) hazelnut meals. The most bioactive protein extract was HPC-AW-H, followed by HPI-AW, HPI-H and HPI, based on antioxidant activity (TEAC and ORAC: 158 e461 mmol Trolox/kg), iron chelation (60.7e126.7 mmol EDTA/kg), angiotensin-converting enzyme inhibition (IC 50 : 0.57e1.0 mg/mL) and antiproliferative activity on colon cancer cells (IC 50 : 3.0e4.6 mg/ ml). Protein contents of HPI, HPI-H and HPI-AW (93.3e94.5%) were higher than that of HPC-AW-H (86.0%), but HPC-AW-H showed the best pH-solubility profile. The extracts showed good oil absorption (7.4e9.4 g/g) and foaming, but limited water holding and gelling capacities, and emulsion stability. The protein extracts gave transparent, yellowish to brownish and reddish colored and water soluble edible films. The HPI gave the lightest colored films with acceptable mechanical properties (elongation up to 144% and tensile strength up to 4.9 MPa). 1-D and 2-D electrophoresis clearly showed the molecular and isoelectric profiles of hazelnut proteins. The overall results of this study showed that the bioactive, solubility and gelation properties of hazelnut proteins could be improved by simple processes like acetone washing and/or heat treatment. The hazelnut proteins are valuable as multipurpose food ingredients.

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“…8 Palm kernel expeller protein (PKP) is a good potential edible protein due to its relatively well-balanced amino acid prole, good solubility and emulsifying capacity. 9 Globulin, glutelin-1 and glutelin-2 accounted for 40.10%, 24.01% and 33.32% of PKP, respectively. 10 It was found that enzymatic hydrolysates of the globulin showed anticancer, antihypertensive and antibacterial activities; also several peptides obtained from the glutelin-2 could effectively lower the systolic blood pressure of spontaneously hypertensive rats.…”

Section: Introductionmentioning

confidence: 94%

Purification and identification of antioxidative peptides of palm kernel expeller glutelin-1 hydrolysates

Zheng

Zhang

2017

RSC Adv.

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Optimization of trypsin-assisted extraction, physico-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein

Cited by 42 publications

References 33 publications

In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides

In vitro and in vivo antihypertensive activity of palm kernel cake protein hydrolysates: Sequencing and characterization of potent bioactive peptides

Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins

Purification and identification of antioxidative peptides of palm kernel expeller glutelin-1 hydrolysates

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