optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed

Kaveh, Shima; Sadeghi Mahoonak, Alireza; Ghorbani, Mohammad; Jafari, Seyed Mehdi; Sarabandi, Khashayar

optimization of Production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed

Authors

shima kaveh ¹

Alireza Sadeghi Mahoonak

Mohammad Ghorbani ²

seyed mehdi jafari ²

khashayar sarabandi ³

¹ Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

² Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

³ Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Abstract

Fenugreek seed (Graceum Trigonella foenum) is a rich source of lysine and tryptophan. In this study, the enzymatic hydrolysis of fenugreek seed protein with the pancreatin enzyme was performed using the response surface methodology with independent variable including: temperature 20 - 60 ° C, time 30-270 min, and enzyme to substrate ratio of 25.23 - 0.25%. Optimum conditions to achieve the highest DPPH radical scavenging capacity and reducing power were obtained at 46. 12 ° C, and enzyme: substrate ratio of 1.84% and time of 175.96 min. Then, the antioxidant properties of the optimum treatment were measured at different concentrations (10-20 mg/ml) and compare with antioxidant properties of non-hydrolyzed protein and vitamin C. The highest DPPH radical scavenging capacity and radical hydroxyl inhibition and Fe2+ chelating and total antioxidant activity were 52.98%, 70.99%, 72.63%, absorption 1.28 at wavelength of 695 nm and 0.80 at wavelength of 700 nm, respectively. The results showed that enzymatic hydrolysis significantly increased the antioxidant properties of the protein. Therefore, the hydrolyzed protein of fenugreek seed can be used in food as a substitute for synthetic antioxidants.

Keywords

enzymatic hydrolysis

Panceratin

Bioactive peptides

Optimization

Fenugreek

Subjects