Showing 2 results for Hosseini Qaboos
Volume 21, Issue 147 (May 2024)
Abstract
In recent years, researchers have identified and extracted bioactive peptides with acceptable antioxidant properties from different protein sources. Flaxseed meal, which is the main by-product of the linseed oil extraction process, contains a large amount of protein, which can be obtained by enzymatic hydrolysis to peptides with antioxidant properties. In this research, the effect of hydrolysis conditions (enzyme concentration 2.7-1% and time 30-183.64 minutes), type of protease (pancreatin and alcalase) and ultrasound pretreatment on the degree of hydrolysis and antioxidant properties (DPPH free radical inhibition, Total antioxidant activity, and iron ion chelation) of hydrolyzed protein obtained from flaxseed meal were evaluated using the response surface method. The optimal conditions for the production of hydrolyzed protein with the most antioxidant properties with alcalase enzyme with and without pretreatment and pancreatin enzyme with and without pretreatment, respectively, were hydrolysis time 79, 146.79, 111.77 and 97.21 minutes and enzyme concentration 2.29%, 1.46%, 2.26% and 1.38%; According to the obtained results, by examining the degree of hydrolysis and antioxidant properties of the hydrolyzed proteins of flaxseed meal, hydrolyzed protein with pancreatin enzyme was suggested as the optimal treatment. Hydrolyzed protein with pancreatin enzyme with ultrasound pretreatment was reported to have 75.66% DPPH free radical inhibition, 70.39% iron ion chelating activity, total antioxidant activity with absorbance of 0.86 nm and 80.69% hydrolysis degree. Therefore, it can be stated that the hydrolyzed protein of flax seed meal with strong antioxidant capacity is a bioactive compound for use in food formulations and the production of beneficial products.
Volume 21, Issue 157 (March 2025)
Abstract
Every year, during the processing of agricultural products and food production, many waste materials and by-products are produced. Most of these by-products have bioactive properties, such as antioxidants, which can be extracted to produce products with bioactive properties. In the present study, flaxseed meal, which is obtained as a byproduct of the oil extraction process from flaxseed, was hydrolyzed using two enzymes, trypsin, and pancreatin, with time (15-210 minutes) and enzyme-to-substrate ratio (1-3%) variables. The effect of microwave pretreatment on the antioxidant properties of hydrolyzed protein was investigated by the response surface methodology. Treatment of hydrolyzed protein with trypsin and microwave pretreatment in optimal hydrolysis conditions of 84.02 minutes and enzyme to substrate ratio1.77%, as the optimal treatment with the most antioxidant properties (total antioxidant activity 0.745 (absorbance at 695 nm), DPPH radical scavenging activity of 71.35% and 76.12% Fe chelating activity) were selected. As a result, flaxseed protein hydrolysate, a bioactive product with antioxidant properties, can be used as a natural antioxidant in producing health products and nutritional supplements for athletes.
