Volume 19, Issue 124 (2022)                   FSCT 2022, 19(124): 285-302 | Back to browse issues page


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khosravi larijany M, Sadeghi Mahoonak A, Ghorbani M, Shahiri Tabarestany H. Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity. FSCT 2022; 19 (124) :285-302
URL: http://fsct.modares.ac.ir/article-7-47582-en.html
1- Student of Gorgan University Of Agricultural Sciences and Natural Resources , mkhosravilarijany@gmail.com
2- professor of Gorgan University of Agricultural Science and Natural Resources
3- Associate professor of Gorgan University of Agricultural Science and Natural Resources
4- Assistant professor of Gorgan University of Agricultural Science and Natural Resources
Abstract:   (1062 Views)
   In this study, cantaloupe seed protein (Cucumis melo var cantalupensis) were used to obtain bioactive peptides with maximum antioxidant power (DPPH radical scavenging activity and reducing power for alkalase treatment,. For this purpose, in this study, the surface response methodology and central composite design with different levels of independent variables of enzyme to substrate ratio (E / S) 0.25%-3.25% , hydrolysis time 30-210 min, temperature 30C°-55 °C  for alkalase enzyme. Optimal condition treatment obtained as enzyme to substrate ratio (E / S) 0.86, hydrolysis time 173.51 min and temperature 49.93 °C  and adjasted- R2 for DPPH radical scavenging activity were 0.80 and 0.58, respectively, and for Fe2+ reducing power were 0.96 and 0.91 (alkalase treatment), respectively. respectively, indicating that the fitted model had a relatively good description of the data distribution.  Antioxidant tests were performed using different concentrations of 50-200 ppm of the optimal treatment, and the results showed a positive effect of concentration on antioxidant properties. In all samples, hydrolyzed protein with alkalase showed higher antioxidant properties compared to, but was lower than  the antioxidant activity of ascorbic acid as a positive control. The antioxidant properties of bioactive peptides make it possible to use them as a natural alternative to common antioxidant compounds in the food industry.
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Article Type: Original Research | Subject: Bioactive compounds
Received: 2020/11/11 | Accepted: 2022/02/27 | Published: 2022/05/31

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