Technological, nutritional, and biological properties of apricot kernel protein hydrolyzates affected by various commercial proteases

نویسندگان

چکیده

The effect of enzymatic hydrolysis apricot kernel protein with different proteases (Alcalase, pancreatin, pepsin, and trypsin) on the amino acid content, degree (DH), antioxidant, antibacterial characteristics resulting hydrolyzates was investigated in this study. composition acids (hydrophobic: ~35%; antioxidant: ~13%), EAA/TAA ratio (~34%), PER index (~1.85) indicates ability hydrolyzate as a source nutrients antioxidants high digestibility. Enzymatic increasing DH (from 3.1 to maximum 37.9%) led improved solubility (especially isoelectric range) changes water- oil-holding capacity. highest free radical scavenging activity DPPH (83.3%), ABTS (88.1%), TEAC (2.38 mM), OH (72.5%), NO (65.7%), antioxidant emulsion formation TBARS (0.36 mg MDA/L), total (1.61), reducing power (1.17), chelation iron (87.7%), copper (34.8%) ions, inhibition growth Escherichia coli (16.3 mm) Bacillus cereus (15.4 were affected by type enzymes Alcalase). This research showed that could serve nutrient source, emulsifier, stabilizer, natural agent functional food formulations.

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ژورنال

عنوان ژورنال: Food Science and Nutrition

سال: 2023

ISSN: ['2048-7177']

DOI: https://doi.org/10.1002/fsn3.3467