|
KMID : 1007520140230062075
|
|
Food Science and Biotechnology
2014 Volume.23 No. 6 p.2075 ~ p.2082
|
|
|
Antioxidant Activities and Functional Properties of Tea Seed Protein Hydrolysates (Camellia oleifera Abel.) Influenced by the Degree of Enzymatic Hydrolysis
|
|
Li Xu
Shen Shian
Deng Junlin
Li Tian
Ding Chunbang
|
|
|
Abstract
|
|
|
|
Antioxidant activities and functional properties of tea seed protein hydrolysates (TSPH) prepared using alcalase with different (10, 20, 30 and 40%) values of the degree of hydrolysis (DH) were investigated. The effect of hydrolysis time on antioxidant activity was also investigated. As the hydrolysis time was extended, the DPPH radical scavenging activity increased and finally reached a plateau, the copper chelating capacity decreased, and the superoxide radical scavenging and iron chelating activities increased initially, then subsequently slowed. The solubility, foaming properties, and emulsification properties of TSPH were affected by pH and DH. As the DH value increased, the DPPH radical scavenging activity and the reducing power increased and the copper chelating capacity decreased. TSPH at 20 and 30% DH values exhibited higher superoxide radical scavenging and stronger iron chelating activities respectively, than TSPH at other DH values. The DH value of TSPH affected the antioxidant activity and functional properties.
|
|
|
KEYWORD
|
|
|
protein hydrolysate, antioxidant activity, functional property, hydrolysis, Camellia oleifera
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|