TY - CHAP
T1 - The antioxidant and chelating activity of Jatropha curcas L protein hydrolysates obtained by alcalase, pepsin and pancreatin treatment
AU - Gallegos-Tintoré, Santiago
AU - Vioque, Javier
AU - Alaiz, Manuel
AU - Girón-Calle, Julio
AU - Torres-Fuentes, Cristina
AU - Solorza-Feria, Javier
AU - Betancur-Ancona, David
AU - Chel-Guerrero, Luis
AU - Martínez-Ayala, Alma Leticia
N1 - Publisher Copyright:
© 2017 Nova Science Publishers, Inc. All rights reserved.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - The antioxidant and metal chelating activities in J. curcas protein hydrolysates have been determined. The hydrolysates were produced by treatment of a protein isolate from a non-toxic genotype with the commercial protease preparation Alcalase® and on the other hand the digestive enzymes pepsin - pancreatin, and then, were characterized by fast protein liquid chromatography. The antioxidant activity was determined by measuring inhibition of the oxidative degradation of β-carotene. Cu2+ and Fe2+ chelating activities were also determined. The hydrolysates inhibited the degradation of β-carotene. The lower molecular weight peptide fractions from FPLC had stronger antioxidant activity, which correlated with a higher content in antioxidant and chelating amino acids. The hydrolysates exhibited both Cu2+ and Fe2+ chelating activity. It was concluded that J. curcas is a good source of antioxidant and metal chelating peptides, which may have a positive impact on the economic value of this crop, as a potential source of food functional components.
AB - The antioxidant and metal chelating activities in J. curcas protein hydrolysates have been determined. The hydrolysates were produced by treatment of a protein isolate from a non-toxic genotype with the commercial protease preparation Alcalase® and on the other hand the digestive enzymes pepsin - pancreatin, and then, were characterized by fast protein liquid chromatography. The antioxidant activity was determined by measuring inhibition of the oxidative degradation of β-carotene. Cu2+ and Fe2+ chelating activities were also determined. The hydrolysates inhibited the degradation of β-carotene. The lower molecular weight peptide fractions from FPLC had stronger antioxidant activity, which correlated with a higher content in antioxidant and chelating amino acids. The hydrolysates exhibited both Cu2+ and Fe2+ chelating activity. It was concluded that J. curcas is a good source of antioxidant and metal chelating peptides, which may have a positive impact on the economic value of this crop, as a potential source of food functional components.
KW - Antioxidant
KW - Chelating activity
KW - Enzymatic hydrolysis
KW - Jatropha curcas
KW - Peptides
UR - http://www.scopus.com/inward/record.url?scp=85020076110&partnerID=8YFLogxK
M3 - Capítulo
SN - 9781536109733
SP - 1
EP - 36
BT - Bioactive Peptides
PB - Nova Science Publishers, Inc.
ER -