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In the present study Protein hydrolysate was prepared from the sheep visceral (stomach and intestine) using Alcalase 2.4 L. The effect of temperature (40, 45, 50 and 55 °C), time ( in six levels) and enzyme/substrate ratio (30, 60 and 90 Anson unit), on degree of hydrolysis and antioxidant activity were investigated using factorial experiment. The highest degree of hydrolysis was observed at 45 °C, after 180 min and enzyme/substrate ratio of 90 Anson unit/ Kg substrate (p< 0.05). Under these conditions, degree of hydrolysis was 36/92%. To study the antioxidant activity of protein hydrolysate, DPPH radical scavenging activity, ferric reducing power and effect of protein hydrolysate on stability of soybean oil were measured. All antioxidant activity experiments were performed at constant temperature (45°C). The highest DPPH radical scavenging activity and ferric reducing power were achieved after 150 min at enzyme/substrate ratio of 90 Anson unit/ Kg substrate (p< 0.05) and after 180 min at 90 Anson unit/ Kg substrate (p< 0.05), respectively. Results show that protein hydrolysate can be used as a natural antioxidant source instead of synthetic antioxidants.    

Keywords: Sheep visceral, Antioxidant peptides, Protein hydrolysate, Enzymatic hydrolysis

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