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|Title:||Influence Of The Degree Of Hydrolysis And Type Of Enzyme On Antioxidant Activity Of Okara Protein Hydrolysates|
|Abstract:||The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 [iM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 [µM Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzyme. © 2016 Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.|
|Editor:||Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA|
|Citation:||Food Science And Technology. Sociedade Brasileira De Ciencia E Tecnologia De Alimentos, Sbcta, v. 36, n. 2, p. 375 - 381, 2016.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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