Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain.

ABSTRACT: There has been a growing interest in developing natural antioxidants with high efficiency and low cost. Bioactive protein hydrolysates could be a potential source of natural and safer antioxidants. The objectives of this study were to hydrolyze corn gluten meal using three plant-derived proteases, namely papain, ficin, and bromelain, to produce antioxidative hydrolysates and peptides and to characterize the antioxidant performances using both chemical assays and a ground meat model. The optimum hydrolysis time for papain was 3 h, and for ficin and bromelain was 4 h. The hydrolysates were further separated by sequential ultrafiltration to 5 hydrolysate fractions named F1 to F5 from low molecular weight (MW) (<1 kDa) to high MW range (>10 kDa), which were further characterized for TPC, free

SUBMITTER: Hu R 

PROVIDER: S-EPMC7571122 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature