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• W2912268465 endingPage "936" @default.
• W2912268465 startingPage "930" @default.
• W2912268465 abstract "Abstract In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin enzymes. Then, the effect of different temperatures (40, 45, 50, and 55°C), periods of time (60, 120, 150, 180, and 210 min), and the ratio of enzyme to substrate (30, 60, and 90 Anson unit/kg protein) on degree of hydrolysis were examined. Also, the antioxidant activity was assessed using DPPH radical scavenging test, and investigated using a completely randomized design. According to results, the optimum condition to produce hydrolyzates with the highest degree of hydrolysis (24.65%) was 55°C, 210 min, with ratio of enzyme to substrate of 60 Anson unit/kg protein, The highest antioxidant activity (35.44) of protein hydrolyzed was achieved at 150 min, 50°C, and the ratio of enzyme to substrate 60 (Anson unit/kg protein). Moreover, there was no significant ( p > 0.05) between the level of hydrolysis and the antioxidant activity was among different time and temperatures. In conclusion, the peptide derived from quinoa protein showed a sufficient antioxidant activity to be incorporated in food products." @default.
• W2912268465 created "2019-02-21" @default.
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• W2912268465 date "2019-02-10" @default.
• W2912268465 modified "2023-10-16" @default.
• W2912268465 title "The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from <i>quinoa</i>" @default.
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• W2912268465 doi "https://doi.org/10.1002/fsn3.871" @default.
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