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Título : | ANTIOXIDANT AND CHELATING ACTIVITY OF JATROPHA CURCAS L. PROTEIN HYDROLYSATES. |
Autor : | Martínez Ayala, Alma Leticia |
Fecha de publicación : | 19-feb-2013 |
Resumen : | BACKGROUND: Antioxidant and chelating activities were determined in protein hydrolysates that were produced by treating a protein isolate of a non-toxic genotype of Jatropha curcas with the protease preparation alcalase. RESULTS: 50 min protein hydrolysate with a degree of hydrolysis of 31.7% showed highest antioxidant and chelating activity. These activities were also determined in six peptidic fractions that were separated by gel filtration chromatography of the 50 min hydrolysate. The lower-molecular-weight peptidic fractions had the highest antioxidant and chelating activities, which correlated with a higher content in antioxidant and chelating amino acids such as tyrosine and histidine. CONCLUSION: Results show that J. curcas represents a good source of bioactive peptides. This may be important for the revalorization of defatted J. curcas flour, a by-product resulting form oil extraction for biodiesel production. This is especially important in Third World and developing countries such as Mexico. Copyright © 2011 Society of Chemical Industry. |
Descripción : | http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4357/abstract |
URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/13347 |
Aparece en las colecciones: | Publicaciones |
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