Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/305368
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Nutritional composition, ultrastructural characterization, and peptidome profile of antioxidant hemp protein hydrolysates |
Autor: | Montserrat-de la Paz, Sergio CSIC ORCID; Rivero-Pino, Fernando; Villanueva, Álvaro CSIC ORCID ; Toscano-Sánchez, Rocío CSIC; Martín, María E.; Millán, Francisco CSIC ORCID ; Millán-Linares, María del Carmen CSIC ORCID | Palabras clave: | Bioactive peptides Bioeconomy Cannabis sativa Peptidomics Proteomic profile |
Fecha de publicación: | 1-jun-2023 | Editor: | Elsevier | Citación: | Food Bioscience 53: 102561 (2023) | Resumen: | Hemp is the term commonly used to refer to the variety of Cannabis sativa L. cultivated for industrial purposes. The seeds have gained interest in recent years as functional foods due to their nutritional composition and high content of protein and bioactive compounds. In this study, ten hemp protein hydrolysates (HPHs) were obtained by enzymatic hydrolysis with Alcalase and Flavourzyme from hemp protein isolate (HPI) and their antioxidant properties (DPPH radical scavenging activity, beta-carotene activity and ferric ion reducing antioxidant power (FRAP)) were evaluated. Shorter peptide sequences, mainly obtained with Flavourzyme, were found to react with free radicals more easily. The peptidome of all the hydrolysates was characterized, identifying, and quantifying the peptides. Furthermore, 19 unique peptides were assessed by in silico tools to hypothesize those that could be responsible of the bioactivity reported for the hydrolysates. From the identified peptides, based on the molecular features and the predictions, the peptides KNAIYTPH, EERPGHF, and KNGMMAPH, among others, are proposed to be highly contributing to the antioxidant activity of the hydrolysates. | Descripción: | 11 Páginas.-- 1 Figura.-- 5 Tablas.-- Material suplementario | Versión del editor: | https://doi.org/10.1016/j.fbio.2023.102561 | URI: | http://hdl.handle.net/10261/305368 | DOI: | 10.1016/j.fbio.2023.102561 | ISSN: | 2212-4292 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
FoodBiosci_2023_V53_102561.pdf | Artículo principal | 2,53 MB | Adobe PDF | Visualizar/Abrir |
FoodBiosci_2023_V53_102561_MatSuppl.pdf | Material suplementario | 590,24 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
8
checked on 23-abr-2024
WEB OF SCIENCETM
Citations
6
checked on 27-feb-2024
Page view(s)
26
checked on 29-abr-2024
Download(s)
56
checked on 29-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons