Antioxidant properties of whey protein hydrolysates as measured by three methods.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024313" target="_blank" >RIV/60461373:22330/10:00024313 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidant properties of whey protein hydrolysates as measured by three methods.

Popis výsledku v původním jazyce

Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants.Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (*50% of antioxidant activity at 0.1 mg ml-1 of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized *50% less (1.1 lM of a-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml-1 of hydrolysate in reaction). Hydrolysates did not inhibit the oxidat

Název v anglickém jazyce

Antioxidant properties of whey protein hydrolysates as measured by three methods.

Popis výsledku anglicky

Four microbial proteases (Alcalase, Flavourzyme, Neutrase and Protamex) were used for the preparation of whey protein hydrolysates. The aim of this research was to find out whether these hydrolysates can be used as a source of whey derived antioxidants.Hydrolyzed samples, including their unhydrolyzed protein solutions were tested by the ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) decolorization assay, by the total radical-trapping potential method and by the assay of liposomes peroxidation (fluorescence photometry). Antioxidant properties were enhanced by hydrolysis in most of cases. Alcalase hydrolysates were found as the most effective antioxidants as determined by ABTS assay (*50% of antioxidant activity at 0.1 mg ml-1 of hydrolysate in reaction) and fluorescence photometry. Liposomes were oxidized *50% less (1.1 lM of a-tocopherol equivalent) with Alcalase hydrolysates additive (at 5.85 mg ml-1 of hydrolysate in reaction). Hydrolysates did not inhibit the oxidat

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

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Svazek periodika

230

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

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Kód UT WoS článku

000275538100008

EID výsledku v databázi Scopus

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