title: Antioxidant activity and water-holding capacity of canola protein hydrolysates.
abstract: Canola protein hydrolysates were prepared using commercial enzymes, namely Alcalase, an endo-peptidase and Flavourzyme with both endo- and exo-peptidase activities. The hydrolysates so prepared were effective as antioxidants in model systems, mainly by scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and also influenced by the type of enzyme employed in the process. The hydrolysate prepared using flavourzyme showed the highest antioxidant activity among all samples, whereas the hydrolysates prepared by combination of Alcalase and Flavourzyme did not differ significantly (P>0.05) in antioxidant effectiveness from that produced by Alcalase alone. The hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Their capability in improving the cooking yield of meat was in the order of Flavourzyme hydrolysates>combination hydrolysates>Alcalase hydrolysates. These results suggest that canola protein hydrolysates can be useful in terms of their functionality and as functional food ingredients and that their composition determines their functional properties and thus their potential application in the food and feed industries.
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9.
authors.forename: Nichole
authors.initials: N
authors.lastname: Cumby
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9.
authors.forename: Ying
authors.initials: Y
authors.lastname: Zhong
authors.affiliation: Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS, Canada B2G 2W5.
authors.forename: Marian
authors.initials: M
authors.lastname: Naczk
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9. Electronic address: fshahidi@mun.ca.
authors.forename: Fereidoon
authors.initials: F
authors.lastname: Shahidi
keywords: Alcalase; Antioxidant activity; Canola protein hydrolysate; Flavourzyme; Water-holding capacity