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Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates
- Source :
- International Journal of Food Science & Technology. 52:1392-1399
- Publication Year :
- 2017
- Publisher :
- Wiley, 2017.
-
Abstract
- Summary In this study, the effect of ultrasonic pretreatment on the antioxidant activity of porcine liver protein hydrolysates (PLPHs) was investigated. The results showed that the degree of hydrolysis (DH) and peptide contents of the PLPHs increased as the time of ultrasonication increased. The hydrolysate pretreated with ultrasonication for 60 s exhibited the highest DH and peptide contents. The hydrolysate pretreated with ultrasonication for 45 s exhibited the highest ferrous ion chelating ability and reducing power. The hydrolysate pretreated with ultrasonication for 30 s exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the higher inhibitory activity in the linoleic acid autoxidation system. The molecular weight of peptides in the hydrolysates was less than 6.2 kDa. The results clearly demonstrated that ultrasonic pretreatment enhances the antioxidant activities of the PLPHs in a short period of time (15–30 s).
- Subjects :
- chemistry.chemical_classification
Antioxidant
Chromatography
Autoxidation
Chemistry
DPPH
medicine.medical_treatment
Sonication
Linoleic acid
Peptide
04 agricultural and veterinary sciences
040401 food science
Industrial and Manufacturing Engineering
Hydrolysate
Hydrolysis
chemistry.chemical_compound
0404 agricultural biotechnology
medicine
Food Science
Subjects
Details
- ISSN :
- 09505423
- Volume :
- 52
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Science & Technology
- Accession number :
- edsair.doi...........4cbb7db8399904dfc692b9d8a71b450f