Scopus
YÖKSİS Eşleşti
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
Journal of Food Measurement and Characterization · Haziran 2023
YÖKSİS Kayıtları
Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
Springer Science and Business Media LLC · 2023 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiJournal of Food Measurement and Characterization
Yayın TarihiHaziran 2023
Cilt / Sayfa17 · 2075-2082
Scopus ID2-s2.0-85144385273
Özet
This study was aimed to determine antioxidant, antibacterial and angiotensin converting enzyme I inhibition activities of protein hydrolysates. Ultrasound and microwave pretreatment was applied to the beef. Hydrolysates were obtained by enzymatic (alkalase) hydrolysis at different times (60 min, 90 min, 120 min). Results showed that protein hydrolysates exhibited high percentages of hydrolysis of protein hydrolysates ranging from 64.1 to 88.93%. Angiotensin converting enzyme I inhibition activity ranging from 45.5 to 86.79%. DPPH inhibition values ranging from 9.25 to 29.32% and ABTS values ranging from 6.35 to 14.43 mg TEAC/g. E.coli and S.aureus were used in antibacterial activity at concentrations of 5 log cfu/ml and 7 log cfu/ml. It has been found that hydrolysates showed inhibitory activity against the tested pathogens. The results were significantly (P < 0.01) affected by ultrasound and microwave. These results indicated that ultrasound and microwave processes markedly increased the bioactive properties of protein hydrolysates obtained from an enzymatic hydrolysis.
Yazarlar (2)
1
Hülya Şen Arslan
ORCID: 0000-0003-0116-9062
2
Cemalettin Sariçoban
Anahtar Kelimeler
Angiotensin converting enzyme
Antibacterial
Antioxidant
Enzymatic hydrolysis
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
7
Atıf
2
Yazar
4
Anahtar Kelime