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- Title
去脂花生粕酵素水解物抗氧化活性探討.
- Authors
陳婉瑜; 陳永怡; 劉麗雲
- Abstract
To study the in vitro antioxidant activity of defatted peanut meal hydrolysates (DPMH), defatted peanut meals were ground into flour and treated with neutrase (pH 5.0), papain (pH 6.0), flavourzyme (pH 7.0), and alcalase (pH 9.0) in a ratio of 1 : 500 (enzyme/substrate) at 55℃ for 2, 4, 6, 8, and 24 hours, respectively. DPMH were then analyzed for their anti-oxidative capacities and total polyphenol contents. Results showed that the yields of hydrolysates after different enzymatic treatment were around 20.11-22.06%. Among these, 2-hour alcalase-treated hydrolysates had the best DPPH scavenging activity, with IC50 of 0.74 mg/mL. The highest ferrous ion chelating effect was found in the 4-hour papain-treated hydrolysate, with IC50 of 0.23 mg/ mL, and the alcalase-treated hydrolysate had the best reducing power, with IC50 at 0.74-0.88 mg/mL. Based on different hydrolization time points, the inhibition of linoleic acid peroxidation was between IC50 1.78 mg/mL and 2.07 mg/mL for papain-treated hydrolysates and 1.92 mg/mL to 3.77 mg/mL for alcalase-treated hydrolysates. Furthermore, the alcalase-treated hydrolysates had the best total anti-oxidative capacity, with the trolox equivalent antioxidant capacity (TEAC) of its 4-hour hydrolysate equivalent to 0.75 mmol TE/g. In terms of total polyphenol contents, the alcalase-treated hydrolysates contain the highest amount, 52.7-65.8 mg GAE/g. The DPPH scavenging capacity of enzyme hydrolysates was positively correlated to polyphenol contents and total antioxidant capacity, with R2 of 0.88 and 0.95 respectively.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2015, Vol 53, Issue 3, p107
- ISSN
1605-2471
- Publication type
Article