Document Type : Research Paper
Authors
- masoomeh alvand 1
- alireza sadeghi mahoonak 1
- mohammad ghorbani 1
- hoda shahiri tabarestani 1
- Shima kaveh 2
1 Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources
2 Ph.D candidate in Food Chemistry, Department of Food Science and Industry, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources
Abstract
In recent years, due to concerns about the safety and health of synthetic antioxidants, there has been widespread attention to the use of natural antioxidants. Bioactive peptides are one of these types of natural antioxidants. Turkmen melon seeds are a rich source of protein. The purpose of this study, was to perform enzymatic hydrolysis of Turkmen melon seed protein with pancreatin and alcalase enzymes in the ratio of enzyme to substrate of 1% and at intervals of 20-200 minutes. The degree of hydrolysis and antioxidant properties (DPPH radical scavengingactivity, Fe3+ reducing power, and total antioxidant activity) of the obtained hydrolysates were investigated. Based on the results obtained from the effect of time on hydrolysis for alcalase-derived hydrolysates, the treatment was 20 to 120 minutes longer than pancreatin, while the treatment of pancreatin-derived hydrolysates for 140 to 200 minutes was higher than that of alcalase. The results showed that there was no significant difference between most of the hydrolysates from pancreatin and alcalase at 180 minutes compared to 200 minutes (about the free radical scavenging activity of DPPH hydrolyzes from alcalase, 160 minutes was determined as the best treatment). The highest scavenging activity of DPPH was total antioxidant by pancreatin enzyme after 160 minutes and 180 minutes of hydrolysis and respectively 72.49% and 1.27 (absorption at 659 nm). The results showed that the produced hydrolysates have a high ability to prevent food oxidation or be used as a medicinal compound.
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