In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties

Hydrolysates were produced using Alcalase (AH), chymotrypsin (CH), pepsin (PH), and trypsin (TH), and also fluted pumpkin leaf protein isolate (FLI) as a substrate. AH had the lowest degree of hydrolysis (16.37%) but exhibited overall superior antioxidant and enzyme inhibitory properties. Therefore,...

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Bibliographic Details
Main Authors: Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2020-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
fluted pumpkin leaf
protein hydrolysates
membrane ultrafiltration
antioxidant activity
antidiabetic activity
antihypertensive activity
Online Access:http://www.journalssystem.com/pjfns/In-vitro-characterization-of-fluted-pumpkin-leaf-protein-hydrolysates-and-ultrafiltration,130401,0,2.html
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