期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：6
页码：752-757
DOI：10.19026/ajfst.5.3159
出版社：MAXWELL Science Publication
摘要：The aim of this study was to investigate the effect of in -vitro pepsin and pancreatin digestion of proteins extracted from Roselle seed on the production of bioactive peptides. Defatted Roselle seed flour was used to extract different protein fractions namely globulin, albumin and glutelin. The proteins were digested using pepsin (1 h) followed by pancreatin (1 h) in order to produce hydrolysates with good antioxidant activity. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and was also influenced by the type of protein fraction. The albumin fraction hydrolysates prepared showed the highest antioxidant activity followed by Glutelin and Globulin hydrolysates respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). All of the prepared hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Albumin hydrolysates showed the highest improved meat cooking ability followed by Glutelin and Globulin respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). The molecular weight distribution analysis of the hydrolysates was determined and most of the peptides were found between 1000 Da and below. The study findings suggest that Roselle seed protein hydrolysates can be applied as functional food ingredients and that their composition determines their functional properties thus their potential application in the food and feed industries.
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