Vegetable product containing caseinomacropeptide and germinated seed and sprouts.

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Sibel Karakaya, Sedef Nehir El, Sebnem Simsek, Hulya Ilyasoglu Buyukkestelli
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引用次数: 0

Abstract

In this study vegetable product containing germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey is produced. Three different forms of vegetable product namely puree (VP), freeze-dried (FD) and drum-dried (DD) are produced. Freeze-dried and DD forms are produced to diversify forms of utilization and to improve functionality such as increased shelf life and decreased storage space. Their beneficial effects on health are determined using in vitro methods. All forms displayed antioxidant activities against DPPH radical and oxygen radical, α-amylase inhibitory activities, bile acid binding capacities, and angiotension converting enzyme (ACE) inhibitory activities. Freeze-dried product exhibited the strongest inhibition on α-amylase and ACE with the IC50 value 0.09 μM total phenolic and 0.82 mg protein/g sample, respectively when evaluated on the basis of serving size.

含有酪蛋白多肽、发芽种子和芽的蔬菜产品。
这项研究生产了含有扁豆和豇豆发芽种子和芽以及从乳清中分离出的酪蛋白多肽的蔬菜产品。生产了三种不同形式的蔬菜产品,即蔬菜泥(VP)、冻干(FD)和鼓干(DD)。生产冻干和桶干形式的产品是为了使利用形式多样化,并改善产品的功能,如延长保质期和减少储存空间。它们对健康的有益影响是通过体外方法确定的。所有产品都具有抗 DPPH 自由基和氧自由基的抗氧化活性、α-淀粉酶抑制活性、胆汁酸结合能力和血管紧张素转换酶(ACE)抑制活性。冻干产品对α-淀粉酶和血管紧张素转换酶的抑制作用最强,IC50 值分别为 0.09 μM 总酚和 0.82 mg 蛋白/g 样品(按食用量评估)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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