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首页> 外文期刊>International Journal of Molecular Sciences >Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants
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Production of Defatted Palm Kernel Cake Protein Hydrolysate as a Valuable Source of Natural Antioxidants

机译：脱脂棕榈仁饼蛋白水解产物的生产作为天然抗氧化剂的重要来源

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The aim of this study was to produce a valuable protein hydrolysate from palm kernel cake (PKC) for the development of natural antioxidants. Extracted PKC protein was hydrolyzed using different proteases (alcalase, chymotrypsin, papain, pepsin, trypsin, flavourzyme, and bromelain). Subsequently, antioxidant activity and degree of hydrolysis (DH) of each hydrolysate were evaluated using DPPH• radical scavenging activity and O-phthaldialdehyde spectrophotometric assay, respectively. The results revealed a strong correlation between DH and radical scavenging activity of the hydrolysates, where among these, protein hydrolysates produced by papain after 38 h hydrolysis exhibited the highest DH (91 ± 0.1%) and DPPH• radical scavenging activity (73.5 ± 0.25%) compared to the other hydrolysates. In addition, fractionation of the most effective (potent) hydrolysate by reverse phase high performance liquid chromatography indicated a direct association between hydrophobicity and radical scavenging activity of the hydrolysates. Isoelectric focusing tests also revealed that protein hydrolysates with basic and neutral isoelectric point (pI) have the highest radical scavenging activity, although few fractions in the acidic range also exhibited good antioxidant potential.
机译：这项研究的目的是从棕榈仁饼（PKC）中生产有价值的蛋白质水解物，用于开发天然抗氧化剂。使用不同的蛋白酶（alcalase，胰凝乳蛋白酶，木瓜蛋白酶，胃蛋白酶，胰蛋白酶，风味酶和菠萝蛋白酶）水解提取的PKC蛋白。随后，分别使用DPPH•自由基清除活性和邻苯二甲醛分光光度法评估每种水解产物的抗氧化剂活性和水解度（DH）。结果显示，DH与水解产物的自由基清除活性之间具有很强的相关性，其中，木瓜蛋白酶水解38小时后产生的蛋白质水解产物具有最高的DH（91±0.1％）和DPPH•自由基清除活性（73.5±0.25％）。 ）相较于其他水解产物。另外，通过反相高效液相色谱对最有效的（有效）水解产物进行分馏表明，疏水性和水解产物的自由基清除活性之间存在直接的联系。等电聚焦测试还显示，具有碱性和中性等电点（pI）的蛋白水解物具有最高的自由基清除活性，尽管在酸性范围内的馏分也显示出良好的抗氧化能力。

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