Antioxidant properties of camelina (Camelina sativa (L.) Crantz) protein hydrolysates

Natalie Ngo, F. Shahidi
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引用次数: 3

Abstract

Camelina seed meal was used to produce protein hydrolysates using Alcalase and Flavourzyme. The hydrolysates were then fractionated by employing ultrafiltration membranes (3, 10 kDa). The antioxidant activities of camelina protein hydrolysates and peptide fractions were investigated. The essential amino acid content of camelina protein isolates and hydrolysates was comparable and adequate. All camelina hydrolysates exhibited the highest radical scavenging activity in both DPPH and ABTS assay compared to camelina protein isolates. When comparing the overall DPPH and ABTS radical scavenging activity of peptide fractions, smaller-size peptides (<3 kDa) displayed considerably higher values and hence more potency than larger-sized peptides (>3 kDa). Peptide fractions with 3-10 kDa had better metal chelation and reducing power than those < 3 kDa and > 10 kDa. These findings suggest that camelina protein hydrolysates could be employed as bioactive ingredients in the formulation of functional foods and against oxidative stress.
亚麻荠荠(camelina sativa (L.))的抗氧化性能克兰茨)蛋白水解物
以亚麻籽粕为原料,利用Alcalase和flavour酶生产蛋白质水解产物。然后用超滤膜(3,10 kDa)对水解产物进行分离。研究了亚麻荠蛋白水解物和多肽组分的抗氧化活性。分离的亚麻荠蛋白和水解产物的必需氨基酸含量相当且充足。在DPPH和ABTS实验中,与分离的亚麻荠蛋白相比,所有的亚麻荠水解物都表现出最高的自由基清除活性。当比较肽部分的DPPH和ABTS自由基清除活性时,较小的肽(3 kDa)。3 ~ 10 kDa的肽段比< 3 kDa和> 10 kDa的肽段具有更好的金属螯合和还原能力。这些发现表明,亚麻荠蛋白水解物可作为抗氧化应激和功能性食品配方中的生物活性成分。
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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