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Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis

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Abstract

Antioxidant activities and functional properties of tea seed protein hydrolysates (TSPH) prepared using alcalase with different (10, 20, 30 and 40%) values of the degree of hydrolysis (DH) were investigated. The effect of hydrolysis time on antioxidant activity was also investigated. As the hydrolysis time was extended, the DPPH radical scavenging activity increased and finally reached a plateau, the copper chelating capacity decreased, and the superoxide radical scavenging and iron chelating activities increased initially, then subsequently slowed. The solubility, foaming properties, and emulsification properties of TSPH were affected by pH and DH. As the DH value increased, the DPPH radical scavenging activity and the reducing power increased and the copper chelating capacity decreased. TSPH at 20 and 30% DH values exhibited higher superoxide radical scavenging and stronger iron chelating activities respectively, than TSPH at other DH values. The DH value of TSPH affected the antioxidant activity and functional properties.

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Authors and Affiliations

  1. College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, 625014, China

    Xu Li, Shian Shen, Junlin Deng & Chunbang Ding

  2. College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, 611130, China

    Tian Li

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  1. Xu Li
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  2. Shian Shen
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  3. Junlin Deng
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  4. Tian Li
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  5. Chunbang Ding
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Correspondence to Chunbang Ding.

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Li, X., Shen, S., Deng, J. et al. Antioxidant activities and functional properties of tea seed protein hydrolysates (Camellia oleifera Abel.) influenced by the degree of enzymatic hydrolysis. Food Sci Biotechnol 23, 2075–2082 (2014). https://doi.org/10.1007/s10068-014-0282-2

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  • DOI: https://doi.org/10.1007/s10068-014-0282-2

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