Chemical composition, functional properties, physico-chemical properties, and techno-functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix.

ABSTRACT: The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different Satureja species. The major amino acids (mg/100 g protein) in the protein from different Satureja species were arginine (6.06-14.37), asparagine (1.39-17.06), glutamine (2.42-11.60), glutamic acid (6.34-9.32), beta-aminoisobutyric acid (3.31-10.29), alanine (4.64-9.59), aspartic acid (5.73-9.54), proline (4.25-8.14), leucine (3.63-5.69), serine (2.64-4.83), lysine (1.89-4.56), glycine (0.96-5.27), valine (2.76-4.83), and phenylalanine (2.86-3.75). Protein hydrolysates from Satureja species exhibited comparable antioxidant activity (IC₅₀ = 0.270-0.328 mg/mL), anti-linoleic acid oxidation (IC₅₀ = 0.231-0.301 m

SUBMITTER: Obeidnejad E 

PROVIDER: S-EPMC11521751 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature