Antioxidant activities of sunflower protein hydrolysates treated with dual‐frequency ultrasonic: Optimization study

Journal of Food Process Engineering - Tập 42 Số 5 - 2019
Mokhtar Dabbour1,2, Ronghai He2, Benjamin Kumah Mintah3,2, Haile Ma2
1Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia, Egypt
2School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
3ILSI-UG FSNTC, Department of Nutrition and Food Science, University of Ghana, Legon, Accra, Ghana

Tóm tắt

AbstractIn this study, ultrasound pretreatments of sunflower‐meal protein (SMP) to yield high antioxidant capacity from its hydrolysates by response surface methodology were optimized. Optimization of experimental conditions was achieved to examine the impact of temperature, solvent‐solid ratio and sonication time on antioxidant capacities of SMP hydrolysates with Box–Behnken's design. Quadratic models of DPPH‐scavenging activity (DPPHSA), hydroxyl‐radical scavenging activity (HRSA), and Cu2+ and Fe2+ chelating activity (Cu2+‐CA and Fe2+‐CA) were developed, and their coefficients observed from multiple‐regression analysis. ANOVA indicated that time was highly significant (p < .01) on all experimental responses. The best experimental point of DPPHSA, HRSA, Cu2+‐CA, and Fe2+‐CA was accessed at 42.50°C, 18.16 mL/g and 26.52 min and the predicted data for these responses were 52.09, 70.05, 50.85, and 43.35%, respectively. Outcome of verification experiment was reliable with predicted data for all responses. Additionally, DPPHSA, HRSA, Cu2+‐CA, and Fe2+‐CA of pretreated hydrolysate improved (p < .05) by 17.41, 20.00, 14.72, and 26.41%, respectively over nonsonicated hydrolysate. Amino acid content and hydrophobicity of SMP hydrolysate at the optimum sonication condition were analyzed. Analyses indicated that ultrasonication could facilitate the releasing/unfolding of hydrophobic amino acids from SMP over nonsonicated samples during enzymolysis with high antioxidative capacity.Practical applicationsSonication pretreatment has been presented to have notable impacts on the antioxidant's capacities of protein hydrolysates. Sunflower‐meal protein is an abundant and low‐cost residue of oil industries, and is considered a potential bioactive peptides source, such as antioxidants. In this research, sonication pretreatment has been illustrated to be an effectual technique for the production of hydrolysates with antioxidant capacity from SMP. So, optimization of ultrasonication conditions is vital to examine the antioxidant capacities in SMP hydrolysates, which could be applied in large‐scale food system and future pharmaceutical activity research.

Từ khóa


Tài liệu tham khảo

10.1002/jsfa.7996

10.1016/j.ultsonch.2010.12.016

10.1016/j.foodchem.2017.08.105

10.1111/jfpe.12799

10.1111/jfpe.12865

10.1002/1097-0010(200010)80:13<1925::AID-JSFA714>3.0.CO;2-4

10.1016/j.foodres.2014.03.061

10.1021/jf011245d

10.2174/138161206775474297

Huang L., 2015, Antioxidative activities and peptide compositions of corn protein hydrolysates pretreated by different ultrasonic methods, Journal of Food and Nutrition Research, 3, 415

Jakopović K. L., 2016, Physiological significance, structure and isolation of α‐lactalbumin, Mljekarstvo, 66, 3, 10.15567/mljekarstvo.2016.0101

10.1016/0005-2795(80)90220-2

10.1016/j.foodchem.2007.04.067

10.1155/2017/2784146

10.1111/j.1365-2621.2002.tb10632.x

10.3168/jds.2009-3017

10.1021/jf034707r

10.1016/j.lwt.2008.05.003

10.1007/s11130-009-0108-1

10.1021/jf0712705

10.1007/s11746-001-0321-0

10.1016/j.foodchem.2004.08.042

10.1016/j.fbio.2015.09.004

10.1016/0891-5849(94)00159-H

10.1016/j.seppur.2012.06.038

Taha F. S., 2013, Antioxidant and antimicrobial activities of enzymatic hydrolysis products from sunflower protein isolate, World Applied Sciences Journal, 21, 651

10.1186/1756-0500-6-197

10.1111/j.1745-4549.2010.00504.x

10.1016/j.foodres.2018.04.044

10.1016/j.foodres.2010.02.009

10.3390/ijms13079051

10.1007/s00217-009-1103-3

10.1016/j.foodchem.2011.02.072

10.1016/j.ultsonch.2015.11.010

10.1021/jf703697e

10.1016/j.ultsonch.2015.08.006

10.1590/1678-457x.27816

Thông tin
Thông tin xuất bản

Journal of Food Process Engineering

Tập 42 Số 5

Thông tin tác giả