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| SBROGGIO,Melissa Ferreira; MONTILHA,Marina Silveira; FIGUEIREDO,Vitória Ribeiro Garcia de; GEORGETTI,Sandra Regina; KUROZAWA,Louise Emy. |
| Abstract The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 µM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soy pulp; Endopeptidase; Exopeptidase; Antioxidant capacity; Bioactive peptides. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200375 |
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| Figueiredo,Vitória Ribeiro Garcia de; Justus,Ariana; Pereira,Dafne Garcia; Georgetti,Sandra Regina; Ida,Elza Iouko; Kurozawa,Louise Emy. |
| Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to 9.0) on DH. The optimal condition was 55°C, pH 9 and enzyme:substrate ratio of 5.0%, resulting a DH value of 35.5%. After protein hydrolysis at optimal condition, the antioxidant capacities of hydrolysate increased from 58.29 to 383.49 μM Trolox equivalent/g solids (ABTS method) and 2.41 to 15.32 μM Trolox equivalent/g solids (FRAP method) when... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soy pulp; Peptides; Cleavage of protein; Isoflavone profile; Electrophoresis; Experimental design. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505 |
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