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Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates

Journal of Food Measurement and Characterization · Haziran 2023

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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
Prof. Dr. CEMALETTİN SARIÇOBAN →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

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Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates
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Makale Bilgileri

Dergi Journal of Food Measurement and Characterization
ISSN21934126
Yayın TarihiHaziran 2023
Cilt / Sayfa17 · 2075-2082
DOI10.1007/s11694-022-01787-3
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
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
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Metrikler

8
Atıf
2
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

CS
CEMALETTİN SARIÇOBAN
Prof. Dr.

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