Journal
FOOD CHEMISTRY
Volume 156, Issue -, Pages 305-311Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.01.080
Keywords
Ficus carica L; Sodium caseinate; beta-Casein; Degree of hydrolysis; Bioactive peptides; Antioxidant activity; ORAC(FL) assay; Mass spectrometry
Funding
- Ministero dell'Universita e della Ricerca Scientifica
- University of Padua
- Irish Food and Health Research Alliance project
- Higher Education Authority under the Programme for Research in Third Level Institutions (cycle 4) as part of the National Development Plan
- Enterprise Ireland [CC20080001]
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Ficus carica L latex proteinase preparation was investigated for its ability to produce antioxidant hydrolysates/peptides from bovine casein (CN). The Oxygen Radical Absorbance Capacity (ORAC) values for NaCN and beta-CN hydrolysates ranged from 0.06 to 0.18, and from 0.51 to 1.19 umol Trolox equivalents/ mg freeze-dried sample, respectively. Gel permeation HPLC showed that the beta-CN hydrolysate with a degree of hydrolysis of 21% had 65% of peptide material with a molecular mass <500 Da. The RP-UPLC profiles also indicated that beta-cN was substantially hydrolysed during the early stages of hydrolysis. Analysis of the 4 h beta-CN hydrolysate by LC-ESI-MS/MS allowed identification of 8 peptide sequences with potential antioxidant properties. 2014 Elsevier Ltd. All rights reserved.
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