کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7598939 1492141 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
In vitro antioxidant properties of chicken skin enzymatic protein hydrolysates and membrane fractions
ترجمه فارسی عنوان
خواص آنتی اکسیدانی آنتی اکسیدان در پوست مرغ پوست هیدرولیز پروتئین آنزیمی و فراوانی غشاء
کلمات کلیدی
پوست مرغ، پروتئین هیدرولیزات، پپتیدها، فاضلاب آزاد رادیکال آزاد، غذاهای کاربردی استرس اکسیداتیو،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Chicken thigh and breast skin proteins were hydrolysed using alcalase or a combination of pepsin and pancreatin (PP), each at concentrations of 1-4%. The chicken skin protein hydrolysates (CSPHs) were then fractionated by membrane ultrafiltration into different molecular weight peptides (<1, 1-3, 3-5 and 5-10 kDa) and analysed for antioxidant properties. Results showed that the CSPHs had a significantly (p < 0.05) lower scavenging activity against DPPH radicals when compared to reduced glutathione. The chicken breast skin hydrolysates had significantly higher DPPH scavenging activity than the chicken thigh skin hydrolysates. DPPH scavenging and metal ion chelation increased significantly (p < 0.05) from 29-40% to 86-89%, respectively with increasing proteolytic enzyme concentration. In contrast, the antioxidant properties decreased as peptide size increased. We conclude that CSPHs and their peptide fractions may be used as ingredients in the formulation of functional foods and nutraceuticals for the control and management of oxidative stress-related diseases.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 150, 1 May 2014, Pages 366-373
نویسندگان
, , , ,