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Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta

Paper ID Volume ID Publish Year Pages File Format Full-Text
19218 43051 2011 7 PDF Available
Title
Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta
Abstract

The goat placenta protein was hydrolyzed by pepsin and the optimal hydrolysis parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of reaction temperature, pH value and enzyme to substrate (E:S) ratio on the reducing power (RP) of the peptides and degree of hydrolysis (DH) of protein were well fitted to a quadric equation with high determination coefficients. The hydrolysate with optimal RP was predicted to be obtained at: temperature of 36.5 °C, pH value of 1.05, and E:S ratio of 2.03% and 3–10 kDa fraction (10 mg/mL), rich in GLY, GLU, ASP and TYR, was proved to exhibit highest RP, which is equivalent to the RP of 0.189 mg/mL ascorbic acid. The fraction of peptide also showed peroxidation inhibition in linoleic acid oxidation system and had a free radical scavenging ability similar to ascorbic acid (10 μg/mL) in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) system after 17 min.

Keywords
Goat placenta; Enzymatic hydrolysis; Optimization; Antioxidant peptide
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Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 3, July 2011, Pages 202–208
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us