Reducing and radical-scavenging activities of whey protein hydrolysates prepared with Alcalase

Peng, Xinyan; Kong, Baohua; Xia, Xiufang; Liu, Qian

doi:10.1016/j.idairyj.2009.11.019

Cited by 93 publications

(54 citation statements)

References 28 publications

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“…In agreement, Chen et al (2013) showed that untreated SPI caused 50 % DDPH inhibition. Previous studies have shown that protein hydrolysis improves the ability to capture the DPPH radical (Peng et al 2010;Zhang et al 2010), but in this work, no significant correlation was observed between these responses. Differences in the results from ABTS and DPPH assays might relate to the distinct stereoselectivity of the radicals, different peptides able to quench these radicals, and solubility of ABTS (water-soluble) and DPPH (oilsoluble) radicals in aqueous environments (Zhu et al 2008).…”

Section: Antioxidant Activitycontrasting

confidence: 75%

“…In fractions of SPI hydrolysates obtained through ultrafiltration, high-molecular mass fractions showed higher chelating abilities than that of low- (Zhang et al 2010). However, increasing degree of hydrolysis (DH) resulted in higher Fe 2+ chelating ability of whey protein hydrolyzed with Alcalase (Peng et al 2010), and similar results were obtained for yellow stripe trevally meat hydrolysates obtained with Alcalase (Klompong et al 2007). In the range studied, the tested variables were not significant for increasing the reducing power of SPI hydrolysates.…”

Section: Antioxidant Activitymentioning

confidence: 53%

“…P7 protease preparation (Corrêa et al 2011). Klompong et al (2007) observed that higher DH of yellow stripe trevally meat resulted in less reducing power, whereas Peng et al (2010) reported the opposite pattern for hydrolysates of whey protein. Fig.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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Soybean proteins are widely used as nutritional and functional food ingredients. This investigation evaluated through a 2 3 central composite design the effect of three variables (pH, temperature and enzyme/substrate (E/S) ratio) on the production of soy protein isolate (SPI) hydrolysates with a microbial protease. Soluble peptides, antioxidant activity, and foaming and emulsifying capabilities of the hydrolysates were analyzed. All variables, as well as their interactions, were significant for the soluble peptides content of SPI hydrolysates. Optimal conditions for obtaining soluble peptides were around 30-35°C, pH 6.5-9.5, and E/S ratios of 1,650-6,300 U g −1 . SPI hydrolysates produced at 30-45°C, pH 8.0-9.5, and E/S ratios of 4,000-8,000 U g −1 showed higher capacity to scavenge the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical. Models for soluble peptides and ABTS activity of hydrolysates were obtained. In the range studied, the variables had not significant influence on the ability of hydrolysates to scavenge the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. SPI hydrolysates also presented reducing power and ability to chelate iron. Hydrolysis temperature was significant for the Fe 2+ -chelating ability of hydrolysates. Temperature of hydrolysis was significant for the foaming capacity of hydrolysates, with higher values observed at 45°C and 8,000 U g −1 . For emulsifying capacity, only E/S ratio presented a significant effect. Temperature and E/S ratio appeared to be more significant variables influencing the properties of the SPI hydrolysates. The results of this study indicate that specific hydrolysis conditions should be selected to obtain SPI hydrolysates with preferred characteristics.

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Section: Antioxidant Activitycontrasting

confidence: 75%

Section: Antioxidant Activitymentioning

confidence: 53%

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Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

et al. 2014

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“…WPI hydrolysates were prepared using the procedure described by Peng et al (2010). To aid in the enzyme treatment, WPI solution (5% protein concentration) was preheated in a 95°C water bath for 5 min to unfold the protein structure (Peña-Ramos & Xiong, 2001).…”

Section: Enzymatic Hydrolysismentioning

confidence: 99%

“…Our early investigations have demonstrated that hydrolysates of whey protein isolate (WPI), prepared by Alcalase, are capable of inhibiting lipid oxidation in a liposome emulsion system (Peña- Ramos & Xiong, 2001), as well as in cooked pork patties (Peña-Ramos & Xiong, 2003). Subsequent studies have established radical-scavenging activity as the main mechanism for the antioxidant effect of WPI hydrolysates (Hernández-Ledesma, Dávalos, Bartolomé, & Amigo, 2005;Peng, Kong, Xia, & Liu, 2010).…”

Section: Introductionmentioning

confidence: 99%