Hyeon Yoon, Gyu-Hyeon Park, Y. Lee, Jeong-Min Lee, Hyun-Lim Ahn, Syng-Ook Lee
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Enzymatic preparation and antioxidant activities of protein
hydrolysates from hemp (Cannabis sativa L.)
seeds
Hemp (Cannabis sativa L.) seeds have recently been attracting
attention as a new high-value-added food material owing to their excellent
nutritional properties, and research on the development of functional food
materials using hemp seeds is actively progressing. This study aimed to evaluate
the antioxidant properties of hemp seed protein hydrolysates. Protein
hydrolysates were prepared from defatted hemp seed powder (HS) by enzymatic
hydrolysis using five different proteases (alcalase, bromelain, flavourzyme,
neutrase, and papain). 2,4,6-trinitrobenzene sulfonic acid (TNBS) assay and
SDS-PAGE analysis revealed that HS showed a high degree of hydrolysis after
treatment with each enzyme except papain. The total polyphenol content of the
protein hydrolysates (<3 kDa) and the RC50 values obtained
from two different antioxidant tests showed that alcalase hydrolysate (HSA) had
a relatively high level of antioxidant capacity. In addition, treatment with HSA
(25-100 μg/mL) significantly inhibited linoleic acid
peroxidation. These results suggest that hemp seed protein hydrolysates are
potential sources of natural antioxidants. Future studies will focus on the
identification of active peptides from HSA.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.