Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions
Autori
Knežević-Jugović, ZoricaElmalimadi, Mohamed B.
Stefanović, Andrea
Jovanović, Jelena
Jakovetić Tanasković, Sonja
Bugarski, Branko
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992).
The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size pre...senting a good antioxidant capacity.
Ključne reči:
Wheat gluten / Enzymatic hydrolysis / Optimization / Experimental design / Antioxidant activityIzvor:
Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry", 2017, 145-153Izdavač:
- Zvornik : Faculty of Technology =Tehnološki fakultet
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- EUREKA Project / SOYZYME E! 9936 - Design of novel enzyme-based technologies for structuring and processing of soy proteins
Institucija/grupa
Tehnološko-metalurški fakultetTY - CONF AU - Knežević-Jugović, Zorica AU - Elmalimadi, Mohamed B. AU - Stefanović, Andrea AU - Jovanović, Jelena AU - Jakovetić Tanasković, Sonja AU - Bugarski, Branko PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6262 AB - The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity. PB - Zvornik : Faculty of Technology =Tehnološki fakultet C3 - Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" T1 - Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions EP - 153 SP - 145 UR - https://hdl.handle.net/21.15107/rcub_technorep_6262 ER -
@conference{ author = "Knežević-Jugović, Zorica and Elmalimadi, Mohamed B. and Stefanović, Andrea and Jovanović, Jelena and Jakovetić Tanasković, Sonja and Bugarski, Branko", year = "2017", abstract = "The effects of some relevant process parameters for the Alcalase-catalyzed wheat gluten hydrolysis such as gluten concentration (X1; 1-9% w/v), temperature (X2; 40-60 oC), pH (X3; 7-9) and enzyme/substrate ratio, [E]/[S] ratio (X4; 0.25– 0.75 AU/g of protein) were investigated by the means of an experimental design. The second-order models developed for the degree of hydrolysis, DH, DPPH and ABTS radical scavenging activity of gluten hydrolysates were significant (p<0.01) with a high value of coefficients of determination (0.981-0.992). The statistical analysis showed that each variable had a significant effect on degree of hydrolysis and the antioxidant capacity of both tested systems. Hydrolysis up to around DH = 15% improved DPPH radical scavenging activity, while excessive hydrolysis worsened it. It seemed there was not a correspondence between degree of hydrolysis and ABTS activity at different protein concentrations, suggesting that there were peptides with considerable size presenting a good antioxidant capacity.", publisher = "Zvornik : Faculty of Technology =Tehnološki fakultet", journal = "Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry"", title = "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions", pages = "153-145", url = "https://hdl.handle.net/21.15107/rcub_technorep_6262" }
Knežević-Jugović, Z., Elmalimadi, M. B., Stefanović, A., Jovanović, J., Jakovetić Tanasković, S.,& Bugarski, B.. (2017). Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" Zvornik : Faculty of Technology =Tehnološki fakultet., 145-153. https://hdl.handle.net/21.15107/rcub_technorep_6262
Knežević-Jugović Z, Elmalimadi MB, Stefanović A, Jovanović J, Jakovetić Tanasković S, Bugarski B. Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions. in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry". 2017;:145-153. https://hdl.handle.net/21.15107/rcub_technorep_6262 .
Knežević-Jugović, Zorica, Elmalimadi, Mohamed B., Stefanović, Andrea, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Bugarski, Branko, "Antioxidant properties of hydrolysates of wheat gluten as influenced by process conditions" in Proceedings / V International Congress "Engineering, Ecology and Materials in the Processing Industry" (2017):145-153, https://hdl.handle.net/21.15107/rcub_technorep_6262 .