Abstract
The effects of alkali (pH 12) pretreatment and types of hydrolytic enzymes (fla-vourzyme and protamex) on the antioxidation of pea protein hydrolysates (PPHs) in vitro were studied by various methods. The synergistic inhibition of PPHs and pomegranate peel extract (PE) on lipid oxidation were also investigated in liposome system. The results showed that pretreatment with alkali increased the antioxidant activity of PPHs in vitro. As a whole, compared with flavor protease hydrolysates (Fla-PPHs), protamex protease hydrolysates (Pro-PPHs) showed better solubility, hydrolysis degree and antioxidant activity. When the combination of A-PPHs (alkali pretreated pea protein hydrolysates) and PE was used, the synergistic effect of A-Fla-PPHs and PE was "1 <1 + 1 < 2", while A-Pro-PPHs and PE had a significant synergistic effect. The best synergistic effect was observed when A-Pro-PPHs incorporated with 100 μg/mL PE, and the synergistic rate was 24.22%.
| Translated title of the contribution | Characterization of pea protein hydrolysates and its synergistic antioxidant effect with pomegranate peel extract |
|---|---|
| Original language | Chinese (Simplified) |
| Pages (from-to) | 30-36 |
| Number of pages | 7 |
| Journal | Food and Fermentation Industries |
| Volume | 46 |
| Issue number | 16 |
| DOIs | |
| State | Published - Aug 25 2020 |
Bibliographical note
Publisher Copyright:© 2020 Chinese Journal of Stomatology. All rights reserved.
Keywords
- antioxidant
- oxidation of liposome
- pea protein hydrolysates
- pomegranate peel extract
- synergy
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology