Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Vieira, EF (Author) Other; Ferreira, Isabel (Author) FFUP

Journal

Title: International Journal of Food Properties

Vol. 20

Pages: 662-673

ISSN: 1094-2912

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 16 Citations

Other information

Authenticus ID: P-00N-KHN

DOI: 10.1080/10942912.2016.1176036

Abstract (EN): Hydrolysates with antioxidant and antihypertensive activities were obtained from sarcoplasmic proteins of canned sardine by-product and proteases extracted from Brewer's spent yeast. Using response surface methodology, hydrolysis time and temperature were selected to achieve the maximum bioactivity. Hydrolysates produced using the substrate/enzyme ratio 1:0.27 (mg/U), 7 h and 50oC, presenting an angiotensin I-converting enzyme-inhibitory activity of 164 mu g protein/mL and an antioxidant activity of 293 M TE/mL. Experimental results agreed with predicted values within a 95% confidence interval. Within this work the simultaneous valorisation of two agro-industrial by-products was successfully achieved.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12