Back to Search
Start Over
Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries.
- Source :
-
International Journal of Food Properties . 2017, Vol. 20 Issue 3, p662-673. 12p. - Publication Year :
- 2017
-
Abstract
- Hydrolysates with antioxidant and antihypertensive activities were obtained from sarcoplasmic proteins of canned sardine by-product and proteases extracted from Brewer’s spent yeast. Using response surface methodology, hydrolysis time and temperature were selected to achieve the maximum bioactivity. Hydrolysates produced using the substrate/enzyme ratio 1:0.27 (mg/U), 7 h and 50ºC, presenting an angiotensin I-converting enzyme-inhibitory activity of 164 µg protein/mL and an antioxidant activity of 293 μM TE/mL. Experimental results agreed with predicted values within a 95% confidence interval. Within this work the simultaneous valorisation of two agro-industrial by-products was successfully achieved. [ABSTRACT FROM PUBLISHER]
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 20
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 121307489
- Full Text :
- https://doi.org/10.1080/10942912.2016.1176036