期刊
FOOD RESEARCH INTERNATIONAL
卷 115, 期 -, 页码 467-473出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2018.10.034
关键词
Flaxseed protein isolate; High hydrostatic pressure; Protein structure modification; Degree of hydrolysis; Antioxidant capacity
资金
- Fonds de Recherche du Quebec - Nature et Technologies (FRQ-NT) [182403]
Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization on protein denaturation, degree of hydrolysis (DH), and peptide profile and bioactivity of hydrolysate. Spectrofluorimetric analyses showed that 300 MPa induced the maximum destablization of flaxseed protein structures. The same pressure level drastically improved the DH by 1.7 times as compared to that of control. Applying HHP did not modify the peptide profiles of flaxseed protein hydrolysates but their concentrations increased with severity of treatment. Similarly, peptide molecular weight distributions were affected by pressurization parameters, increasing mainly the relative abundance of 500-1500 Da peptides. Finally, pressurization at 300 MPa for 5 and 10 min improved the antioxidant activity of flaxseed protein hydrolysates by 39 and 55%, respectively, compared to the control.
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