In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes

摘要

A protein extract from wild almond was hydrolysed using five different enzymes (pepsin, trypsin, chy-motrypsin, alcalase and flavourzyme). The hydrolysates were then assayed for their antioxidant activities. The highest extent of proteolysis was obtained with alcalase (0.35; determined as the change in the absor-bance at 340 nm, ΔA_(340)) and the lowest was with pepsin (ΔA_(340) = 0.12). Radical scavenging activities obtained by 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) and ferric-reducing abilities of the hydrolysates demonstrated that the hydrolysate from alcalase had significantly (P ＜ 0.05) greater antioxidant activity. Analysis of the molecular weight distributions showed that pep tides produced by alcalase were smaller than those produced by chymotrypsin, trypsin and flavourzyme. Based on the current study, the hydrolysates produced by alcalase can be suggested as potential antioxidant agents in food industry and for use in functional foods.