کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7589771 1492099 2016 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates
ترجمه فارسی عنوان
هیدرولیز آنزیمی اومواسین و ویژگی های عملکردی و ساختاری پپتیدها در هیدرولیزات
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Ovomucin was hydrolyzed using enzymes or by heating under alkaline conditions (pH 12.0), and the functional, structural and compositional characteristics of the peptides in the hydrolysates were determined. Among the treatments, heating at 100 °C for 15 min under alkaline conditions (OM) produced peptides with the highest iron-binding and antioxidant capacities. Ovomucin hydrolyzed with papain (OMPa) or alcalase (OMAl) produced peptides with high ACE-inhibitory activity. The mass spectrometry analysis indicated that most of the peptides from OMPa were <2 kDa, but peptides from OMTr and OM were >2 kDa. OMAl hydrolyzed ovomucin almost completely and no peptides within 700-5000 Da were found in the hydrolasate. The results indicated that the number and size of peptides were closely related to the functionality of the hydrolysates. Considering the time, cost and activities of the hydrolysates, OM was the best treatment for hydrolyzing ovomucin to produce functional peptides.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 192, 1 February 2016, Pages 107-113
نویسندگان
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