Physicochemical Properties and In Vitro Antioxidant Activity Characterization of Protein Hydrolysates Obtained from Pumpkin Seeds Using Conventional and Ultrasound-Assisted Enzymatic Hydrolysis.

• Tác giả: Irene Andressa, Jeferson Silva Cunha, Jhonathan Valente Ferreira Gusmão, Bruno Ricardo de Castro Leite Junior, Gabriela Aparecida Nalon, Ana Flávia Coelho Pacheco, Flaviana Coelho Pacheco, Paulo Henrique Costa Paiva, Fábio Ribeiro Dos Santos, Alline Artigiani Lima Tribst
• Ngôn ngữ: eng
• Ký hiệu phân loại: 133.5266 Astrology
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 706500

Tóm tắt

 Pumpkin seed proteins (PSPs) are a promising resource for obtaining bioactive peptides but their low solubility hinders enzymatic hydrolysis, reducing yield and bioactivity. In addition, enzymatic processes require specific conditions and long processing times
  improving the efficiency of this process is essential to expand its industrial applications. In this context, using a high-frequency, low-intensity ultrasound (US) has proven to be an effective strategy for optimizing the hydrolysis of plant protein. This study evaluated the US-assisted (38 W/L, 40 kHz) and conventional hydrolysis of pumpkin seed proteins (PSPs) for 180 min at 25 °C, 40 °C, and at the optimum temperature condition for each enzyme studied (60 °C for Brauzyn