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Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®

Xian-Sheng Wang ; Department of Food Science and Technology, South China University of Technology, CN-510640 Guangzhou, PR China
Chuan-He Tang ; State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, CN-510640 Guangzhou, PR China
Ling Chen ; Department of Food Science and Technology, South China University of Technology, CN-510640 Guangzhou, PR China
Xiao-Quan Yang ; Department of Food Science and Technology, South China University of Technology, CN-510640 Guangzhou, PR China

Puni tekst: engleski, pdf (162 KB) str. 428-434 preuzimanja: 1.700* citiraj
APA 6th Edition
Wang, X., Tang, C., Chen, L. i Yang, X. (2009). Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®. Food Technology and Biotechnology, 47 (4), 428-434. Preuzeto s https://hrcak.srce.hr/43902
MLA 8th Edition
Wang, Xian-Sheng, et al. "Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®." Food Technology and Biotechnology, vol. 47, br. 4, 2009, str. 428-434. https://hrcak.srce.hr/43902. Citirano 14.05.2021.
Chicago 17th Edition
Wang, Xian-Sheng, Chuan-He Tang, Ling Chen i Xiao-Quan Yang. "Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®." Food Technology and Biotechnology 47, br. 4 (2009): 428-434. https://hrcak.srce.hr/43902
Harvard
Wang, X., et al. (2009). 'Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®', Food Technology and Biotechnology, 47(4), str. 428-434. Preuzeto s: https://hrcak.srce.hr/43902 (Datum pristupa: 14.05.2021.)
Vancouver
Wang X, Tang C, Chen L, Yang X. Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®. Food Technology and Biotechnology [Internet]. 2009 [pristupljeno 14.05.2021.];47(4):428-434. Dostupno na: https://hrcak.srce.hr/43902
IEEE
X. Wang, C. Tang, L. Chen i X. Yang, "Characterization and Antioxidant Properties of Hemp Protein Hydrolysates Obtained with Neutrase®", Food Technology and Biotechnology, vol.47, br. 4, str. 428-434, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/43902. [Citirano: 14.05.2021.]

Sažetak
Hemp protein hydrolysates with various yields of trichloroacetic acid (TCA)-soluble peptides (Ysp) and surface hydrophobicity (Ho) were obtained by Neutrase® hydrolysis from hemp protein isolate (HPI). The peptide profiles, amino acid composition and antioxidant activities (DPPH radical scavenging ability, reducing power and Fe2+ chelating ability) of the hydrolysates, obtained at 60–240 min, were evaluated. Higher DPPH radical scavenging (IC50, 2.3–2.4 mg/mL) and Fe2+ chelating (IC50, 1.7–1.8 mg/mL) abilities were observed for the hydrolysates with Ysp in the range of 28–30 and 18–28 %, respectively, while the high reducing power was only observed for the hydrolysate with Ysp of 18 %. The DPPH radical scavenging and Fe2+ chelating abilities were closely correlated with the peptide profiles and Ho of the hydrolysates. The peptide profiles of the hydrolysates with higher hydrophobic amino acids exhibited higher DPPH radical scavenging and Fe2+ chelating abilities.

Ključne riječi
hemp protein; hydrolysate; enzymatic hydrolysis; antioxidant activity; Neutrase®

Hrčak ID: 43902

URI
https://hrcak.srce.hr/43902

[hrvatski]

Posjeta: 2.325 *