antioxidant properties of papain hydrolysates of wheat gluten
Antioxidant properties of papain hydrolysates of wheat
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems Author links open overlay panel Jin-shui Wang a Mou-ming Zhao a Qiang-zhong Zhao a Yue-ming Jiang b Show more
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Antioxidant properties of papain hydrolysates of wheat
Enzymatic hydrolysis was used for preparing hydrolysates from wheat gluten which is by-product during production of wheat starch. The enzyme used for the hydrolysis was papain. The hydrolysate was separated based on the molecular weight of the peptides by membrane ultrafiltration (UF) with a molecular weight cut-off of 5 kDa into permeate (P) and retentate (5-K) fractions.
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Antioxidant properties of papain hydrolysates of wheat
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. The enzyme used for the hydrolysis was papain. The hydrolysate was separated based on the molecular weight of the peptides by membrane ultrafiltration (UF) with a molecular weight cut-off of 5 kDa into permeate (P) and retentate (5-K) fractions.
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Antioxidant properties of papain hydrolysates of wheat
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems The enzyme used for the hydrolysis was papain. The hydrolysate was separated based on the molecular weight of the peptides by membrane ultrafiltration (UF) with a molecular weight cut-off of 5 kDa into permeate (P) and retentate (5-K) fractions.
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Antioxidant properties of porcine liver proteins
Antioxidant properties of hydrolysates. In the present study, MPLH exhibited the highest DPPH radical scavenging activity (63%), followed by PePLH (55%), and finally APLH and PaPLH (42 and 37%, respectively) at 12 h hydrolysis [Fig. 2 (A)].
Send InquiryAntioxidant properties and potential mechanisms
In a related study, rice bran protein hydrolysate prepared with a mixture of papain and flavourzyme displayed the highest DPPH activity (IC 50 6.8 mg/mL) compared to values of hydrolysates prepared with a combination of two proteases comprising papain, flavourzyme, neutrase, protamex, or trypsin .
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Antioxidant properties and potential mechanisms
Cereals like wheat, rice, corn, barley, rye, oat, and millet are staple foods in many regions around the world and contribute to more than half of human energy requirements. Scientific publications contain evidence showing that apart from energy, the regular consumption of whole grains is useful for the prevention of many chronic diseases associated with oxidative stress.
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Preparation and antioxidant activity of wheat gluten
In this study, wheat gluten hydrolysates (WGHs) were obtained by enzymatic hydrolysis and fractionated using ultrafiltration membranes. The antioxidant activities of the hydrolysates were investigated by various antioxidant assays, including the ability to inhibit the autoxidation of linoleic acid and the scavenging effect on free radicals.
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Evaluation of wheat gluten hydrolysates as taste-active
Preparation of wheat gluten hydrolysates. The reaction was initiated by the addition of the enzyme to yield a final enzyme-to-substrate ratio of 1:100. After the predetermined reaction time, the mixture was heated at 100 °C for 10 min to inactivate the enzyme and centrifuged at 3,000× g for 10 min to separate the hydrolysates.
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Chemical characteristics and antioxidant properties
The objective of the study was to determine chemical characteristics and antioxidant properties of wheat gluten hydrolysates (WGH) and utilize the WGH as ingredients in a beverage system. Single (2, 6, 12, and 24 h) and sequential enzymatic hydrolyses (8, 10, and 12 h) were conducted using commercial proteases (Alcalase, Flavourzyme, Protamex ...
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Antioxidant properties of papain hydrolysates of wheat gluten
Protein hydrolysates of wheat gluten were fractionated by molecular weight using a 5 kDa memb rane, yielding a permeate and a retentate with strongThe antio xidative activity of the permeate was almost the same as that of vitamin E at pH 7.0[98]. En zy matic hydrolysates of wheat gluten were
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Evaluation of wheat gluten hydrolysates as
Wheat gluten was subjected to enzymatic hydrolysis with various proteases (Alcalase, Flavourzyme, Protamex) and the taste-enhancing properties andWang JS, Zhao MM, Zhao QZ, Jiang YM (2007a) Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.
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Enzymatic Hydrolysis of Wheat Gluten by Proteases and Properties
3.3. Solubility of wheat gluten hydrolysates All WGHs presented a similar pattern of NSI values, and the solubilities of those hydrolysates were pH-independent over the studied range.Combined acid deamidation and enzymic hydrolysis for improvement of the functional properties of wheat gluten.
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Marine Drugs | Free Full-Text | Antioxidant Activities of Hydrolysates
Antioxidant properties of Papain hydrolysates of wheat gluten in different oxidation systems. Food Chem 2007, 101, 1658–1663.Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res.
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Antioxidant Activity of Rice Bran Protein Extract, its Enzymatic
Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems. Food Chem., 101: 1658-1663.Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten. Applied Microbiol.
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Housefly larvae hydrolysate: orthogonal optimization of hydrolysis
Functional properties of protein hydrolysate. Lyophilized hydrolysates were almost 100% soluble over a wide range of pH values (3–9) (Figure 4). Hydrolysate isWang JS, Zhao MM, Zhao QZ, Jiang YM: Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems.
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Antioxidant activity of peptide fractions derived from | PubFacts
The antioxidant potential of the cottonseed protein hydrolysate (CPH) and its fractions was investigated using different in vitro methods.Process Biochem 2006. Antioxidant properties of papain hydrolysates of wheat gluten in different oxidation systems Wang et al.
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Improvement of Functional Properties of Wheat Gluten Using - PLOS
Preparation of wheat gluten hydrolysates Suspensions of 15% wheat gluten (w/v) were pre-incubated at a designated temperature (Table 1)Functional Properties of Acid Protease Hydrolyzed Wheat Gluten. (0.1%, w/v) in 0.2 M phosphate buffer (pH 7.0) were mixed together in a 100 ml
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Evaluation of Physicochemical and Antioxidant Properties of Peanut
Table 1. Antioxidant properties of peanut peptide were measured by different biochemical tests as indicated.12. Agyare KK, Addo K, Xiong YL (2009) Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt.
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Protease from Aspergillus oryzae: Biochemical Characterization
The antioxidant activity of the hydrolysates was evaluated using ORAC and DPPH assays. The ORAC assay has been broadly applied inThe antioxidant activity of the EGG hydrolysates prepared with the protease from A. oryzae LBA 01 increased the most compared with the control
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