Effect of peptide size on antioxidant properties of African yam bean seed (Sphenostylis stenocarpa) protein hydrolysate fractions

Enzymatic hydrolysate of African yam bean seed protein isolate was prepared by treatment with alcalase. The hydrolysate was further fractionated into peptide sizes of

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Bibliographic Details
Published in:International journal of molecular sciences 2011-10, Vol.12 (10), p.6685-6702
Main Authors: Ajibola, Comfort F, Fashakin, Joseph B, Fagbemi, Tayo N, Aluko, Rotimi E
Format: Article
Language:English
Subjects:
African yam bean
Amino acids
Amino Acids - analysis
antioxidant properties
Antioxidants
Antioxidants - chemistry
Antioxidants - isolation & purification
Antioxidants - metabolism
butylated hydroxyl toluene
Cardiovascular disease
Chromatography, High Pressure Liquid
enzymatic protein hydrolysate
Food products
Free radicals
Functional foods & nutraceuticals
glutathione
Glutathione - metabolism
Legumes
Oxidation
Oxidation-Reduction
Oxidative stress
peptide size
Peptides
Peptides - chemistry
Peptides - isolation & purification
Peptides - metabolism
Physiology
Proteins
Seeds
Seeds - metabolism
Soybeans
Sphenostylis - metabolism
Subtilisins - metabolism
Ultrafiltration
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Description
Summary:Enzymatic hydrolysate of African yam bean seed protein isolate was prepared by treatment with alcalase. The hydrolysate was further fractionated into peptide sizes of
ISSN:1422-0067
1661-6596
1422-0067
DOI:10.3390/ijms12106685