期刊
FOOD BIOSCIENCE
卷 43, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2021.101325
关键词
Torreya grandis; Industrial by-products; Enzymatic hydrolysates; Free-radical scavenging; Lipid oxidation; Functional food ingredients
资金
- National Natural Science Foundation of China [31771978]
- Six Talent Peaks Project in Jiangsu Province [NY-095]
- National First-class Discipline Program of Food Science and Technology [JUFSTR20180201]
- Fundamental Research Funds for the Central Universities [JUSRP21802]
The study demonstrated that hydrolysates generated from Torreya grandis protein by enzymatic hydrolysis with papain and alcalase exhibited higher antioxidative activity. These hydrolysates can be used as functional foods or bioactive food ingredients in the future, thereby increasing the value of Torreya grandis by-products.
Torreya grandis meal is a by-product of the extrusion process of Torreya grandis during industrial oil production, but it is applied for nonvaluable applications or not used at all. In the present work, Torreya grandis meal was used to produce Torreya grandis protein (TEP). Then TEP was hydrolyzed with alcalase, neutrase, pepsin, trypsin, and papain, and we evaluated the antioxidant properties of their hydrolysates. TEP hydrolysates with papain and alcalase have enriched some peptides (<10 kDa) and showed stronger ABTS, DPPH, hydroxyl, and superoxide radical-scavenging activities, as well as in vitro metal-chelating ability, compared with other enzyme-hydrolyzed samples. Moreover, TEP hydrolysates from alcalase and papain improved the oxidation stability of the O/W emulsion. Overall, our results demonstrated hydrolysate generation from TEP by enzymatic hydrolysis with papain and alcalase exhibited higher antioxidative activity. These hydrolysates can be used as functional foods or bioactive food ingredients in the future, thereby increasing the value of Torreya grandis by-products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据