Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 51, Issue 3, Pages 609-616Publisher
WILEY
DOI: 10.1111/ijfs.12996
Keywords
Amygdalus scoparia; bioactive peptides; free radical scavenging; protein hydrolysate; wild almond
Categories
Funding
- Ministry of Science, Research and Technology
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks
- 'Research Council of University of Tehran' (Tehran, Iran)
- Research Council of College of Agriculture, Natural Resources of University of Tehran (Karaj, Iran)
- 'UNESCO Chair on Interdisciplinary Research in Diabetes', University of Tehran, Iran
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A protein extract from wild almond was hydrolysed using five different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme). The hydrolysates were then assayed for their antioxidant activities. The highest extent of proteolysis was obtained with alcalase (0.35; determined as the change in the absorbance at 340nm, A(340)) and the lowest was with pepsin (A(340)=0.12). Radical scavenging activities obtained by 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and ferric-reducing abilities of the hydrolysates demonstrated that the hydrolysate from alcalase had significantly (P<0.05) greater antioxidant activity. Analysis of the molecular weight distributions showed that peptides produced by alcalase were smaller than those produced by chymotrypsin, trypsin and flavourzyme. Based on the current study, the hydrolysates produced by alcalase can be suggested as potential antioxidant agents in food industry and for use in functional foods.
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