Dromedary milk protein hydrolysates show enhanced antioxidant and functional properties
Research background. Milk protein hydrolysates have received particular attention due to their health-promoting effects. Dromedary milk differs from the milk of other dairy animals in the composition and structure of its protein components, which give it unique properties. The bioactivity and functi...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116149/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 2 ; str. 147-158 |
| Glavni autori: | Oussaief, Olfa (Author), Jrad, Zeineb, Adt, Isabelle, Khorchani, Touhami, El Hatmi, Halima |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.02.20.6337 Food technology and biotechnology (Online) Hrčak |
| LEADER | 05021naa a22004214i 4500 | ||
|---|---|---|---|
| 001 | NSK01001116149 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211129143920.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.02.20.6337 | |
| 035 | |a (HR-ZaNSK)001116149 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 080 | 1 | |a 636/639 |2 2011 | |
| 100 | 1 | |a Oussaief, Olfa |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Dromedary milk protein hydrolysates show enhanced antioxidant and functional properties |h [Elektronička građa] / |c Olfa Oussaief, Zeineb Jrad, Isabelle Adt, Touhami Khorchani, Halima El-Hatmi. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 46 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Research background. Milk protein hydrolysates have received particular attention due to their health-promoting effects. Dromedary milk differs from the milk of other dairy animals in the composition and structure of its protein components, which give it unique properties. The bioactivity and functionality of whole dromedary milk proteins and their enzymatic hydrolysates have not received much attention, hence this study aims to investigate the effect of enzymatic hydrolysis of dromedary milk proteins on their antioxidant activities and functional properties.Experimental approach. Dromedary milk proteins were treated using four proteolytic enzymes (pepsin, trypsin, α-chymotrypsin and papain) and two mixtures of enzymes (pancreatin and pronase). The degree of hydrolysis was measured to verify the hydrolysis of the proteins. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and gel filtration chromatography served to determine the molecular mass distribution of the hydrolysates while reversed phase-high performance liquid chromatography (RP-HPLC) was conducted to explore their hydrophobicity. The antioxidant activities were evaluated using various in vitro tests, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging capacities, iron(III) reducing ability and chelating activity. Besides, functional properties such as solubility, foaming and emulsification were assessed.Results and conclusions. Dromedary milk protein hydrolysates exhibited different degrees of hydrolysis ranging from 17.69 to 41.86 %. Apart from that, the hydrolysates showed different electrophoretic patterns, molecular mass distribution and RP-HPLC profiles demonstrating the heterogeneity of the resulting peptides in terms of molecular mass and polarity. The hydrolysates displayed significantly higher antioxidant capacities than the undigested proteins at all the tested concentrations. | ||
| 520 | |a Pozadina istraživanja. Hidrolizati proteina mlijeka su naročito zanimljivi zbog njihovog pozitivnog utjecaja na zdravlje. Devino mlijeko razlikuje se od mlijeka ostalih životinja po sastavu i strukturi proteina, što mu daje jedinstvena svojstva. Biološka aktivnost i funkcionalnost proteina punomasnog devinog mlijeka i njihovih hidrolizata nije još detaljno ispitana, stoga je svrha ovoga rada bila ispitati utjecaj enzimske hidrolize proteina devinog mlijeka na njihovu antioksidacijsku aktivnost i funkcionalna svojstva. Eksperimentalni pristup. Proteini devinog mlijeka tretirani su s četiri proteolitička enzima: pepsinom, tripsinom, α-kimotripsinom i papainom, te s dvije smjese enzima: pankreatinom i pronazom. Izmjeren je stupanj hidrolize proteina. Raspodjela molekulskih masa hidrolizata ispitana je pomoću poliakrilamid gel elektroforeze u prisutnosti natrijevog dodecil sulfata (SDS-PAGE) i gel-filtracijske kromatografije, dok je njihova hidrofobnost ispitana visokodjelotvornom tekućinskom kromatografijom obrnutih faza (RP-HPLC). Antioksidacijska aktivnost mjerena je različitim in vitro testovima, kao što su: uklanjanje radikala 2,2'-difenil-1-pikrilhidrazila (DPPH) i 2,2’-azino-bis(3-etilbenzotiazolin-6-sulfonske kiseline) (ABTS), sposobnost reduciranja željeza(III) i keliranja. Osim toga, ocijenjena su i funkcionalna svojstva hidrolizata, poput topljivosti, pjenjenja i emulgiranja. | ||
| 653 | 0 | |a Mlijeko |a Devino mlijeko |a Proteolitički enzimi |a Hidrolizat proteina |a Antioksidacijska aktivnost |a Funkcionalna svojstva | |
| 700 | 1 | |a Jrad, Zeineb |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Adt, Isabelle |4 aut | |
| 700 | 1 | |a Khorchani, Touhami |4 aut | |
| 700 | 1 | |a El Hatmi, Halima |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 2 ; str. 147-158 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.02.20.6337 |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2020/April-June/FTB-58-2-147.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/242218 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |