Antioxidant properties of pancreatic hydrolysates from various protein sources

Authors

  • M Bayarjargal Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar
  • Ts Ariunsaikhan Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar
  • E Lkhagvamaa Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar
  • B Ankhtsetseg Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar
  • T Gan-Erdene Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar
  • D Regdel Institute of Chemistry and Chemical Technology, MAS, Ulaanbaatar

DOI:

https://doi.org/10.5564/mjc.v15i0.321

Keywords:

casein, spent brewer’s yeast, liver, tendon, enzymatic hydrolysis

Abstract

Antioxidant activity of pancreatic hydrolysates of casein, spent brewer’s yeast, bovine liver and tendon was evaluated in comparison to unhydrolised substrates by ABTS assay. In the result of enzymic treatment ABTS cation radical scavenging activity of spent brewer’s yeast, bovine liver and bovine tendon was increased in 4.8, 3.3, and 2.3 times respectively, except casein.  The IC50 values of ABTS cation radical scavenging for casein and it’s hydrolysate were similar. The IC50 values of DPPH radical scavenging activity for pancreatic hydrolysates of casein, spent brewer’s yeast, bovine liver and tendon  were 1.8±0.1 mg/ml,  1.3±0.1 mg/ml, 1.7±0.1 mg/ml, and 6.2±0.1 mg/ml respectively. Above mentioned hydrolysates of various origin were produced at the same conditions (temperature 50oC, pH 7.5-8.9, duration 5 hours) using fresh bovine pancreatic tissue as an enzyme source. The extent of hydrolysis expressed as AN/TN (amino nitrogen/total nitrogen) for hydrolysates had  values from 0.36±0.02 to 0.46±0.04.

DOI: http://doi.dx.org/10.5564/mjc.v15i0.321

Mongolian Journal of Chemistry 15 (41), 2014, p43-46

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Published

2014-12-12

How to Cite

Bayarjargal, M., Ariunsaikhan, T., Lkhagvamaa, E., Ankhtsetseg, B., Gan-Erdene, T., & Regdel, D. (2014). Antioxidant properties of pancreatic hydrolysates from various protein sources. Mongolian Journal of Chemistry, 15, 43–46. https://doi.org/10.5564/mjc.v15i0.321

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