The Effect of Hydrolysis Time and Enzyme Type on Antioxidant and Anti-cancer Activity of Hydrolyzed Clover Sprout Protein
Subject Areas :Dina Mirsadeghi Darabi 1 , Peiman Ariayi 2 , Reza Safari 3 , Mohammad Ahmadi 4
1 - دانشجوی دکتری،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران.
2 - دانشیار، گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران.
3 - پژوهشکده اکولوژی دریای خزر، موسسه تحقیقات علوم شیلاتی کشور، سازمان تحقیقات، آموزش و ترویج جهاد کشاورزی، ساری، ایران.
4 - استادیار،گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران.
Keywords: Hydrolyzed Protein, Commercial Enzymes, Clover Sprout, DPPH Free Radical.,
Abstract :
In this study, hydrolyzed clover sprout protein was produced using commercial enzymes of Alcalase and Flavourzyme at three different times (10, 20 and 30 minutes). The results showed that the protein hydrolyzed by alcalase was higher than the proteins hydrolyzed by flavourzyme enzyme in terms of protein content, nitrogen recovery and degree of hydrolysis, as well as, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The combination of amino acids also showed that the proteins hydrolyzed with different enzymes have a relatively similar composition. In total, the highest levels of non-essential amino acids for alcalase and flavourzyme, aspartic acid were 18.99%, 17.58% (respectively) and the highest levels of essential amino acids for these enzymes were leucine 7.78% and 7.12%. (respectively). The protein hydrolyzed by the alcalase enzyme in 30 minutes had the highest antioxidant activity (DPPH free radical scavenging, ferric regenerative power) and anti-cancer properties against SW742 cells (colon cancer cells). In general, the results showed that hydrolysis of clover spourt protein by alcalase and flavourzyme enzymes produced antioxidant peptides and alcalase was a more effective enzyme than flavourzyme. Therefore, clover sprout protein seems to be used in food and in diet formulas as a safe source of food and rich in protein.
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