Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases

Authors

  • Libier Meza-Espinoza Erik Gustavo Tovar-Perez Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, Nayarit, México
  • Elhadi M. Yahia Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, México
  • Belinda Vallejo-Cordoba, Gonzalez-Cordova Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo, Sonora, Mexico
  • Adrian Hernández- Mendoza Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo, Sonora, Mexico
  • Efigenia Montalvo- González Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, Nayarit, México

DOI:

https://doi.org/10.9755/ejfa.2018.v30.i2.1604

Keywords:

Antioxidant capacity; hydrolysates; biopeptides; Bromelia karatas; Bromelia pinguin; proteases

Abstract

Given the lack of knowledge in the generation and biological activity of biopeptides (BP) produced by Bromelia pinguin and Bromelia karatas-derived proteases, the objective of this work was to evaluate the antioxidant capacity (AOX) of protein hydrolysates and peptide fractions from hydrolysis of egg, milk and soy proteins with enzymes extracted from Bromelia pinguin and Bromelia karatas fruits. The degree of hydrolysis (DH) of the mentioned proteins was measured. The hydrolysates were sequentially fractionated by ultrafiltration using different membrane pore sizes (≤30, ≤10, ≤5 and ≤1 kDa) to obtain biopeptide fractions (BPF). The antioxidant capacity (AOX) of protein hydrolysates and BPF were evaluated. AOX was performed using 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. after the enzymatic action of B. pinguin and B. karatas proteases, the highest DH values for egg, milk and soy protein hydrolysates ranged from 50-61%, 55-68% and 73-81%, respectively. The AOX was higher for soy hydrolysates than for egg and milk hydrolysates. Additionally, the highest AOX from ABTS and FRAP assays was observed for BPF ≤30 kDa, PF ≤5 kDa and ≤1 kDa, respectively. These results highlight the potential of B. pinguin and B. karatas proteases to hydrolyze food proteins and release bioactive peptides. Moreover, it has been shown that the hydrolysis products are a mixture of BP of different molecular weights, which could present AOX through different mechanisms.

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Published

2018-01-12

How to Cite

Erik Gustavo Tovar-Perez, L. M.-E., E. M. Yahia, B. V.-C. Gonzalez-Cordova, A. H.-. Mendoza, and E. M.-. González. “Antioxidant Capacity of Egg, Milk and Soy Protein Hydrolysates and Biopeptides Produced by Bromelia Pinguin and Bromelia Karatas-Derived Proteases”. Emirates Journal of Food and Agriculture, vol. 30, no. 2, Jan. 2018, pp. 122-30, doi:10.9755/ejfa.2018.v30.i2.1604.

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