The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa

摘要

In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210?min), and the ratio of enzyme to substrate (30, 60, and 90?Anson?unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210?min, with ratio of enzyme to substrate of 60?Anson?unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150?min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant ( p? ?0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products.