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:: Volume 14, Issue 3 (Autumn 2019) ::
2019, 14(3): 41-50 Back to browse issues page
Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme
K Zakeri , M Ghorbani , AR Sadeghi Mahoonak , A Moaeedi, Y Maghsoudlu
Abstract:   (316 Views)
Background and Objectives: In this study, hydrolysis condition optimization of the pumpkin (Cucurbita pepo) seed proteins was carried out achieve maximum DPPH radical scavenging and nitric-oxide inhibition properties using Design Expert Software and response surface methodology.
 Materials & Methods: In general, 1–3% concentrations of pepsin enzyme, 30–40 °C temperature and 120–100 min time were selected as the independent variables.
Results: Results showed that the optimum conditions for achieving maximum DPPH radical scavenging and nitric-oxide inhibition activities included temperature of 32 °C, time of 161.5 min and an enzyme-substrate ratio of 3% with antioxidant and nitric-oxide inhibitory activities of 54.63 and 89.09%, respectively. These results were largely similar to the results suggested by the software (56.03 and 91.92%, respectively).
Conclusion: Based on the results, hydrolyzed proteins of the pumpkin seeds include good antioxidant and nitric-oxide inhibitory activities and can therefore be used as natural compounds for replacing synthetic preservatives in food products.
Keywords: Enzymatic hydrolysis, Pepsin, Response surface method, Antioxidant, Nitric-oxide inhibition
Full-Text [PDF 709 kb]   (160 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2018/05/31 | Accepted: 2018/09/26 | Published: 2019/10/7
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Zakeri K, Ghorbani M, Sadeghi Mahoonak A, Moaeedi A, Maghsoudlu Y. Determination of Optimum Conditions for the Production of Peptides with Antioxidant and Nitric-Oxide Inhibition Properties from Protein Hydrolysis of Pumpkin Seed Meals Using Pepsin Enzyme. Iranian Journal of Nutrition Sciences & Food Technology. 2019; 14 (3) :41-50
URL: http://nsft.sbmu.ac.ir/article-1-2648-en.html

Volume 14, Issue 3 (Autumn 2019) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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