title: Enzymatic protein hydrolysates from high pressure-pretreated isolated pea proteins have better antioxidant properties than similar hydrolysates produced from heat pretreatment.
abstract: Isolated pea protein (IPP) dispersions (1%, w/v) were pretreated with high pressure (HP) of 200, 400, or 600 MPa for 5 min at 24 °C or high temperature (HT) for 30 min at 100 °C prior to hydrolysis with 1% (w/w) Alcalase. HP pretreatment of IPP at 400 and 600 MPa levels led to significantly (P<0.05) improved (>40%) oxygen radical absorption capacity (ORAC) of hydrolysates. 2,2-Diphenyl-1-picrylhydrazyl, superoxide radical and hydroxyl radical scavenging activities of pea protein hydrolysates were also significantly (P<0.05) improved (25%, 20%, and 40%, respectively) by HP pretreatment of IPP. Protein hydrolysates from HT IPP showed no ORAC, superoxide or hydroxyl scavenging activity but had significantly (P<0.05) improved (80%) ferric reducing antioxidant power. The protein hydrolysates had weaker antioxidant properties than glutathione but overall, the HP pretreatment was superior to HT pretreatment in facilitating enzymatic release of antioxidant peptides from IPP.
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Abraham T
authors.initials: AT
authors.lastname: Girgih
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada.
authors.forename: Dongfang
authors.initials: D
authors.lastname: Chao
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario M5S 3M2, Canada.
authors.forename: Lin
authors.initials: L
authors.lastname: Lin
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210003, People's Republic of China.
authors.forename: Rong
authors.initials: R
authors.lastname: He
authors.affiliation: Department of Food Science and Nutrition, California Polytechnic State University, 1 Grand Avenue, San Luis Obispo, CA 93407, United States.
authors.forename: Stephanie
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada. Electronic address: rotimi.aluko@umanitoba.ca.
authors.forename: Rotimi E
authors.initials: RE
authors.lastname: Aluko
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D006358:Hot Temperature; D006868:Hydrolysis; D018532:Pisum sativum / Q000737:chemistry*; D010455:Peptides / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis*; D011312:Pressure; D011492:Protein Hydrolysates / Q000032:analysis*; D013381:Subtilisins / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010455:Peptides; D010940:Plant Proteins; D011492:Protein Hydrolysates; D013381:Subtilisins
keywords: Alcalase; Antioxidant; High pressure; High temperature; Pea protein; Protein hydrolysate