Enzymic hydrolysis of chickpea protein by Alcalase and its antioxidative activities
The optimal conditions for enzymatic hydrolysis of chickpea protein, the antioxidative activity, free radical scavenging activities and molecular weight distribution of the chickpea protein hydrolysates were studied. On the basis of single factor test, the optimal conditions of Alcalase were determi...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2007-07-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2007.04.0392 |
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| Summary: | The optimal conditions for enzymatic hydrolysis of chickpea protein, the antioxidative activity, free radical scavenging activities and molecular weight distribution of the chickpea protein hydrolysates were studied. On the basis of single factor test, the optimal conditions of Alcalase were determined by orthogonal experiments from degree of hydrolysis (DH) and reducing power as follows: Temperature, 50°C; [E]/[S] 2%; pH8.0; reaction time, 40 min. Under this condition, DH was 15.04%, and the reducing power reached 0.270. Chickpea protein hydrolysate at DH 15 had the most powerful antioxidative activities and radical scavenging activites, such as reducing power, hydroxyl radical scavenging activity, scavenging of superoxide anion, DPPH radical scavenging activity. The molecular weight distribution profile of chickpea protein hydralysates at various DH exhibited that with the increase of DH, the molecular weight decreased accordingly and the ratio of peptide with molecular weight (Mw) between 300 to 1500 Da was highest in hydrolysate at DH15. |
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| ISSN: | 1008-9209 2097-5155 |