Volume 22, Issue 161 (2025)
FSCT 2025, 22(161): 69-85 |
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Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae. FSCT 2025; 22 (161) :69-85
URL: http://fsct.modares.ac.ir/article-7-75023-en.html
URL: http://fsct.modares.ac.ir/article-7-75023-en.html
Abstract: (182 Views)
Enzymatic hydrolysis of Spirulina algae protein, commonly practiced in the food industry, leads to increased protein value and the production of biologically active and functional peptides with high digestibility and desirable antioxidant properties. This study aims to investigate the antioxidant and functional properties of bioactive peptides derived from enzymatic hydrolysis of Spirulina algae. In the evaluation process, Spirulina algae proteins were hydrolyzed using alcalase and flavozyme enzymes for different durations of 10, 20, and 30 minutes. The degree of hydrolysis, protein recovery, antioxidant properties of the peptides assessed through DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) assays, as well as the functional characteristics of the peptides including solubility, emulsifying and foam capacity and stability were evaluated. The results of these evaluations demonstrated that peptides derived from enzymatic hydrolysis of Spirulina algae exhibited high antioxidant properties and could act as scavengers of free radicals. Furthermore, these peptides displayed favorable functional properties, indicating their potential applications in various industries, including the food sector. Additionally, based on the results, alcalase enzyme showed higher capability in producing hydrolyzed proteins with higher degree of hydrolysis, protein content, and recovery, as well as better antioxidant and functional properties compared to flavozyme enzyme. The hydrolysis time also had a positive impact on these parameters. Therefore, this study highlights the antioxidant and functional properties of peptides derived from enzymatic hydrolysis of Spirulina algae, suggesting their potential utility as valuable compounds in food products and other industries.
Article Type: Original Research |
Subject:
Extraction of effective compounds
Received: 2024/05/9 | Accepted: 2024/12/22 | Published: 2025/06/22
Received: 2024/05/9 | Accepted: 2024/12/22 | Published: 2025/06/22
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