期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 53, 期 3, 页码 676-682出版社
WILEY
DOI: 10.1111/ijfs.13642
关键词
Antioxidant; enzyme; hydrolysate; microalgae; Nitzschia laevis; Protein
资金
- King Abdullah Scholarships Program
- Saudi Arabian Cultural Mission in New Zealand
- School of Chemical Sciences at the University of Auckland
This research focuses on green production of bioactive proteins and hydrolysates from Nitzschia. A comparison of antioxidant activities was established between protein extracts and hydrolysates from Nitzschia and two other well-known microalgae, chlorella and spirulina. Protein hydrolysates from these microalgae were produced using Alcalase((R)), Flavourzyme((R)) and Trypsin. The hydrolysis process enhanced the antioxidant activities in general, especially those obtained using Alcalase((R)). Nitzschia showed the highest (P<0.05) total phenolic content/reducing capacity (2.4 +/- 0.02mg GAE/100g) after 90min of hydrolysis with Alcalase((R)). The ABTS [2,2-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)] radical scavenging activity (66.77 +/- 0.00%) was highest (P<0.05) after 120min of hydrolysis, but DPPH (2,2-Diphenyl-1-picrylhydrazyl radical) was low (29.59 +/- 0.02%). A correlation between ABTS activity and total phenolic contents was the highest (P<0.05) for protein hydrolysates from all three organisms using Alcalase((R)), but superoxide anion radical scavenging activity was intermediate for Nitzschia. Therefore, Nitzschia protein hydrolysates have the potential to be used as antioxidants.
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