Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin
Proteins were isolated from defatted flaxseed cake and hydrolysed with pancreatin. The hydrolysis process was conducted at a stable temperature of 50°C and pH 7.5, and monitored with the pH-stat method. The obtained hydrolysates with a degree of hydrolysis (DH) of 5, 10, 15, 20, 25% were investigate...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2014-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0023/pjfns-2013-0023.xml?format=INT |
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| Summary: | Proteins were isolated from defatted flaxseed cake and hydrolysed with pancreatin. The hydrolysis process was conducted at a stable temperature of 50°C and pH 7.5, and monitored with the pH-stat method. The obtained hydrolysates with a degree of hydrolysis (DH) of 5, 10, 15, 20, 25% were investigated in terms of antioxidant properties. The radical scavenging activity was assayed against DPPH· and ABTS·+, the reducing ability - with FRAP assay, and the capability to bind Fe(II) - by reaction with ferrozine. SE-HPLC analysis was used to determine molecular weight distribution of hydrolysis products. |
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| ISSN: | 2083-6007 |