Document Type : Research Article
Authors
1 M.Sc student, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2 Assistant Professor, Food Science and Technology Research Center of east Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
3 Assistant Professor, Department of agriculture and animal science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
Abstract
Introduction
Lipid oxidation and the production of free radicals play an undeniable role in dangerous diseases such as atherosclerosis, cancer, and cardiovascular diseases. Free radicals, which are highly unstable and quickly react with biological molecules, are produced in aerobic organs during respiration, leading to irreparable damage to cells. Also, this phenomenon is one of the most critical problems in the food industry because, in addition to the adverse and irreparable effects on the health of consumers, it causes the production of dangerous compounds and the creation of unpleasant odors and tastes, which cause heavy and irreparable economic losses to the producers. In the food industry, synthetic antioxidant compounds such as BHA, BHT, PG, and TBHQ, which have favorable antioxidant potential and reasonable prices, are used, but in recent decades, their adverse effects on human health have caused concern among scientists. In some countries, their use in food formulations has been limited or stopped. Therefore, in recent years, identifying natural compounds with antioxidant potential has become a research priority of scientists and researchers. Among the natural antioxidant compounds, bioactive peptides, which usually have 2-20 amino acids and a molecular weight of less than 6000 Da, are suitable options.
Various plant and animal sources can be used to produce hydrolyzed protein. One of the suitable options for hydrolyzed protein production is flaxseed. Flaxseed is a rich source of protein that contains 35-45% oil and 8-10% saturated fatty acids such as palmitic acid and stearic acid. Among the suitable methods for hydrolyzed protein production, enzymatic hydrolysis with protease enzymes is an appropriate method that has been proven in various research. So, the aim of this study was to evaluate produce protein hydrolysate with high antioxidant properties from flax seed with two different kinds of enzymes.
Materials and Methods
In this study, flax seed protein hydrolysate was produced through enzymatic hydrolysis. Two different proteases (pepsin and pancreatin) and different hydrolysis times (40-200 minutes) were applied. The effect of protease enzyme type and hydrolysis time on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, Fe reducing activity, and total antioxidant capacity) of the hydrolyzed protein of flaxseed meal was evaluated.
Results and Discussion
The results showed that increasing the hydrolysis time increased the degree of hydrolysis of the produced hydrolysates, and the samples obtained from the activity of the pancreatin enzyme had a higher degree of hydrolysis than pepsin. On the other hand, the highest level of Fe chelating activity and Fe reducing activity was achieved by pancreatin after 200 minutes of hydrolysis, 53.71% and 1.320%, respectively. The hydrolysates obtained from the activity of the pancreatin enzyme were more capable of inhibiting the DPPH free radical than pepsin, and their activity increased with increasing time by 160 minutes, but increasing more time did not significantly affect their antioxidant capacity. On the other hand, the highest total antioxidant capacity (1.36 absorbance at 695 nm) among hydrolyzed samples was obtained after 200 minutes of hydrolysis with pancreatin enzyme. The antioxidant ability of hydrolyzed flax seed protein in DPPH radical scavenging activity, Fe chelating activity, and total antioxidant capacity was lower than the antioxidant ability of vitamin C at a concentration of 50 (mg/ml), but it had higher Fe reducing power than vitamin C.
Conclusion
In general, it can be concluded that the pancreatin enzyme, compared to pepsin, had a more remarkable ability to produce hydrolyzed flaxseed protein with significant antioxidant properties. Therefore, according to the obtained results, hydrolyzed flax seed proteins using pancreatin enzyme and a hydrolysis time of 160 minutes can be used to produce health-giving medicinal supplements and food formulations to produce functional products. It should be noted that it is necessary to take supplementary in-vitro and in-vivo tests to confirm the safety of flax seed protein hydrolysate.
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