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Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins

Abbos Khasanov. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, UzbekistanKakhramon Davranov. Department of Biotechnology, National University of Uzbekistan, Tashkent 100095, UzbekistanHasan Hasanov. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, Uzbekistan

Journal of Food Science and Engineeringjournal2017en

ABI

Annotatsiya

Antioxidant activity of the peptides derived from proteins of defatted cottonseed kernels and cotton ground oil-cake by their enzymatic hydrolysis with acidic (Asp. niger) and neutral proteinases (Bac. amyloliquefaciens) was studied. Antioxidant activity of the derived peptides depended on the used proteins and enzymes. The peptides derived by using of neutral proteinase possessed higher antioxidant activity, in comparison with the peptides derived by acidic proteinases.

Mavzular

Protein Hydrolysis and Bioactive Peptides

Identifikatorlar

DOI: 10.17265/2159-5828/2017.03.005

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