期刊
FOOD CHEMISTRY
卷 185, 期 -, 页码 106-111出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.133
关键词
Response surface methodology; Optimization; Plasma protein hydrolysates; DPPH radical scavenging activity; Fe2+ chelating activity
资金
- High Value-added Food Technology Development Program, Ministry for Agriculture, Food and Rural Affairs, Republic of Korea [113027032]
- Brain Korea 21 plus project from the Ministry of Education and Human Resources Development, Republic of Korea
The purpose of this study was to establish optimal conditions for the hydrolysis of bovine plasma protein. Response surface methodology was used to model and optimize responses [degree of hydrolysis (DH), 2,2-diphenyl-1-picrydrazyl (DPPH) radical-scavenging activity and Fe2+-chelating activity]. Hydrolysis conditions, such as hydrolysis temperature (46.6-63.4 degrees C), hydrolysis time (98-502 min), and hydrolysis pH (6.32-9.68) were selected as the main processing conditions in the hydrolysis of bovine plasma protein. Optimal conditions for maximum DH (%), DPPH radical-scavenging activity (%) and Fe2+-chelating activity (%) of the hydrolyzed bovine plasma protein, were respectively established. We discovered the following three conditions for optimal hydrolysis of bovine plasma: pH of 7.82-8.32, temperature of 54.1 degrees C, and time of 338.4-398.4 min. We consequently succeeded in hydrolyzing bovine plasma protein under these conditions and confirmed the various desirable properties of optimal hydrolysis. (C) 2015 Elsevier Ltd. All rights reserved.
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