کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5768982 | 1628514 | 2017 | 9 صفحه PDF | دانلود رایگان |
- Antioxidant capacity and physiochemical properties of GTS were investigated.
- Seven bioactive peptides were identified and characterised using MALDI-TOF-TOF MS/MS.
- GTS hydrolysate can be utilized to develop promising functional food ingredients.
- F2B (875.5Â Da) and F3A (858.5Â Da) revealed higher antioxidant activity with 74.19% and 77.64%.
- Oil holding capacity of GTSPI was 3.32Â mL/g, while GTSPH exhibited 1.13Â mL/g.
The antioxidant activities of bioactive peptides isolated from green tender sorghum (GTS) protein hydrolysate were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethyl-benzothiazoline-6-sulphonate) (ABTS), Fe2+ chelating activity and reducing power assay. Molecular mass and amino acids sequences of the purified peptides were identified using matrix assisted laser desorption ionization time-of-flight mass spectrometer (MALDI-TOF-MS/MS). Molecular weight distribution of the peptides from fractions F2B (875.5Â Da) and F3A (858.5Â Da) revealed higher antioxidant activity with 74.19% and 77.64% of inhibition, respectively. High performance liquid chromatography (HPLC) demonstrated hydrophobic amino acids content in green tender sorghum protein isolate (GTSPI), green tender sorghum protein hydrolysate (GTSPH) (>10Â kDa), GTSPH (3-10Â kDa) and GTSPH (<3Â kDa) was found to be higher especially, 13.8, 74.5, 100.7 and 117.7Â mg/g respectively, which contributed to higher degree of free radical inhibition. Oil holding capacity of GTSPI was 3.32Â mL/g, while GTSPH exhibited only 1.13Â mL/g. Purified peptides were identified in sub-fractions F2A (VPPSKLSP), F2B (VAITLTMK), F2C (GLLGKNFTSK), F2D (LDSCKDYVME), F2E (HQTSEFK), F3A (VSKSVLVK) and F3B (TSVEIITSSK) with ion table for identified peptide sequences. GTS Protein produced peptides with strong free radical scavenging capacity upon enzymatic hydrolysis and can be utilized to develop health related nutraceutical ingredients.
Journal: LWT - Food Science and Technology - Volume 84, October 2017, Pages 608-616