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Antioxidant Activities of Rapeseed Protein Hydrolysates
- Source :
- Food and Bioprocess Technology. 4:1144-1152
- Publication Year :
- 2009
- Publisher :
- Springer Science and Business Media LLC, 2009.
-
Abstract
- Rapeseed protein hydrolysates (RPH) were obtained by enzymatic hydrolysis of rapeseed protein using Alcalase 2.4 L FG. The degree of hydrolysis (DH) of RPH was about 25% using pH-stat method. The antioxidant activities of RPH were investigated by employing several in vitro assay, including the 1,1-diphenyl-2-picrylhydrazyl (DPPH)/superoxide/hydroxyl radical scavenging assays, and reducing power assay. RPH showed scavenging activity against free radicals such as DPPH, superoxide, and hydroxyl radicals. The radical scavenging effect was in a dose-dependent manner, and the EC50 values for DPPH, superoxide, and hydroxyl radicals were found to be 0.71, 1.05, and 4.92 mg/mL, respectively. In addition, the RPH also exhibited notable reducing power, which was 0.51 at 2.00 mg/mL. The data obtained by in vitro systems obviously established the antioxidant potency of RPH. Combined with the results of the amino acid profiles, RPH were believed to have high nutritive value in addition to antioxidant activities.
- Subjects :
- Antioxidant
Superoxide
DPPH
Process Chemistry and Technology
medicine.medical_treatment
Radical
Industrial and Manufacturing Engineering
chemistry.chemical_compound
Hydrolysis
Biochemistry
chemistry
Enzymatic hydrolysis
medicine
Hydroxyl radical
Food science
Safety, Risk, Reliability and Quality
Food Science
EC50
Subjects
Details
- ISSN :
- 19355149 and 19355130
- Volume :
- 4
- Database :
- OpenAIRE
- Journal :
- Food and Bioprocess Technology
- Accession number :
- edsair.doi...........9945777c4b303bf46b50f95580d483a5