Journal
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
Volume 31, Issue 4, Pages 288-296Publisher
UNITED ARAB EMIRATES UNIV
DOI: 10.9755/ejfa.2019.v31.i4.1938
Keywords
Ultrasound; Antioxidant; Antihypertensive; Bioactive peptides; Hydrolysys
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Funding
- Office of Scientific Research and Development of the University of Tolima
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The aim of this research was to evaluate the effect of ultrasound pretreatment on enzymatic hydrolysis with Flavourzyme (R) and Alcalase (R) enzymes and the ACE-inhibitory activity and the antioxidant capacity of protein hydrolysates of Erythrina edulis. A protein concentration of 78.8% was obtained after sonicating the protein solutions (10%, w/v) for 10 min at 80 kHz and 100% amplitude. The ultrasonic pretreatment (UP) increased the degree of hydrolysis (47.7%) up to 70 min, the IC50 values in both samples [with (UP) and without pretreatment (WP)] were 100 mu g/mL, and the UP samples presented the highest percentage of inhibition at 57.3%. The UP hydrolysates showed the highest (p < 0.05) antioxidant (ABTS*) and radical (DPPH*) - scavenging activities, with IC50, values ranging from 64.52 to 77.62 mu g/mL and from 151.13 to 173.22 mu g/mL, respectively. In SDS-PAGE, the hydrolysates UP exhibited low molecular weight bands (8 - 20 kDa). The results of both, antioxidants and antihypertensive activities obtained in vitro, showed a higher percentage of activity for the peptides obtained after pretreatment with ultrasound than for those obtained without the use of ultrasound prior to enzymatic hydrolysis.
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