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Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing

Paper ID Volume ID Publish Year Pages File Format Full-Text
34170 45007 2016 13 PDF Available
Title
Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing
Abstract

•Peptides were efficiently obtained from ultrasonic-treated porcine brain (UPCHPs).•The molecular weight of the main peptides of UPCHPs was 3000–5000 Da.•UPCHPs contain more hydrophilic and hydrophobic peptides than PCHPs.•UPCHPs had most antioxidant amino acids and excellent solubility.•UPCHPs had effective antioxidative ability in different vitro assay systems.

There is a great demand for developing efficient extraction methods to reduce the extraction time and increase the yields and activities of functional antioxidants. The yields, physicochemical, functional properties and antioxidant activities of ultrasound-pretreated porcine cerebral hydrolysate peptides (UPCHPs) were studied and compared with traditional enzymolysis (PCHPs). The results showed that UPCHPs had higher peptides concentration, smaller molecular weight, and higher concentration of hydrophilic and late-eluting hydrophobic peptides than PCHPs at hydrolysis time of 20 min. However, the contents of antioxidant amino acids (Gly, Ala, Arg, Pro, His, Val, Leu, Lys and Phe) in both hydrolysate peptides were above 60%. UPCHPs with an excellent solubility had high reducing power activity and scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (72%), 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radicals (73%) and hydroxyl radicals (56%) at 2 mg/mL. Moreover, UPCHPs showed the moderate iron chelating activity (60%). In general, UPCHPs with good functional properties could serve as a potential antioxidant food ingredients.

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Keywords
Bioactive peptides; Porcine cerebral protein; Hydrolysis; Molecular characterization; Functional properties; Antioxidant activity
First Page Preview
Physicochemical, functional properties and antioxidant activities of porcine cerebral hydrolysate peptides produced by ultrasound processing
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 51, Issue 3, March 2016, Pages 431–443
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering