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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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 |
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| 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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| author | Karamać Magdalena Kulczyk Anna Sulewska Katarzyna |
| author_facet | Karamać Magdalena Kulczyk Anna Sulewska Katarzyna |
| author_sort | Karamać Magdalena |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-f8c7f953840749cba80470368850e34f |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2014-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-f8c7f953840749cba80470368850e34f2025-02-02T15:59:12ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072014-12-0164422723310.2478/pjfns-2013-0023pjfns-2013-0023Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using PancreatinKaramać Magdalena0Kulczyk Anna1Sulewska Katarzyna2Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandDepartment of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandDepartment of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, PolandProteins 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.http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0023/pjfns-2013-0023.xml?format=INTfaxseed protein hydrolysatespancreatindegree of hydrolysisantioxidant activity |
| spellingShingle | Karamać Magdalena Kulczyk Anna Sulewska Katarzyna Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin Polish Journal of Food and Nutrition Sciences faxseed protein hydrolysates pancreatin degree of hydrolysis antioxidant activity |
| title | Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin |
| title_full | Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin |
| title_fullStr | Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin |
| title_full_unstemmed | Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin |
| title_short | Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin |
| title_sort | antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin |
| topic | faxseed protein hydrolysates pancreatin degree of hydrolysis antioxidant activity |
| url | http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0023/pjfns-2013-0023.xml?format=INT |
| work_keys_str_mv | AT karamacmagdalena antioxidantactivityofhydrolysatespreparedfromflaxseedcakeproteinsusingpancreatin AT kulczykanna antioxidantactivityofhydrolysatespreparedfromflaxseedcakeproteinsusingpancreatin AT sulewskakatarzyna antioxidantactivityofhydrolysatespreparedfromflaxseedcakeproteinsusingpancreatin |