The Optimization of Hydrolyzed Protein Production with High Anti-Oxidation Ability from Sesame Meal by Response Surface Methodology
The purpose of this study was to produce a hydrolyzed protein from sesame seed meal using response surface methodology (RSM).The sesame meal protein is a low-value product, often used for feeding animals, but it can be hydrolyzed to protein hydrolysate with high nutritional value using alkalase enzy...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_87056_d1843ce08e576e6e385f5fdd99ffb8f0.pdf |
| Summary: | The purpose of this study was to produce a hydrolyzed protein from sesame seed meal using response surface methodology (RSM).The sesame meal protein is a low-value product, often used for feeding animals, but it can be hydrolyzed to protein hydrolysate with high nutritional value using alkalase enzyme. The factors that were considered in this study to achieve the highest level of antioxidant activity were temperature (40-55 °C), time (30-180 min) and ratio of enzyme to substrate (1-3%) whose effects, as 3 independent variables, were evaluated on DPPH free radical scavenging activity and this effect fitted by quadratic equation. The results showed that optimal conditions for reaching the highest antioxidant activity were temperature 52.07 °C, time 125.49 min and ratio of enzyme to substrate was 3% and under this condition DPPH free radical scavenging activity was 66.5%. Also, the results showed that the production of hydrolyzed protein was highly affected by the hydrolysis conditions, so different hydrolysis conditions including time, temperature and enzyme to substrate ratio showed significant effect on the properties of final hydrolyzed product. The results showed that hydrolyzed sesame protein can be used in food formulation as a natural antioxidant. |
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| ISSN: | 2252-0937 2538-2357 |