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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Vieira, EF (Autor) Outra; Ferreira, Isabel (Autor) FFUP

Revista

Título: International Journal of Food Properties

Vol. 20

Páginas: 662-673

ISSN: 1094-2912

Editora: Taylor & Francis

Indexação

ISI Web of Knowledge - 6 Citações

Scopus - 16 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12