Subject Areas :

احمد پدرام نیا ¹ (گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی ،واحد سبزوار، سبزوار، ایران.)
علی مرتضوی ² (گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی ،واحد سبزوار، سبزوار، ایران.)
علیرضا صادقی ماهونک ³ (گروه علوم و صنایع غذایی ،دانشگاه علوم کشاورزی و منابع طبیعی گرگان ، گرگان ،ایران.)
امیرحسین الهامی راد ⁴ (گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی ،واحد سبزوار، سبزوار، ایران.)
محمد آرمین ⁵ (گروه کشاورزی، دانشگاه آزاد اسلامی، واحد سبزوار، سبزوار، ایران.)

Received: 2017-04-22 Accepted : 2017-10-10 Published : 2018-09-23

Keywords:

References:

 

1. Amza, T., Balla, A., Tounkara, F., Man, and L. Zhou, H. M. 2013. Effect of hydrolysis time on nutritional, functional and antioxidantproperties of protein hydrolysates prepared from gingerbread plum (Neocarya macrophylla) seeds. International Food Research Journal,20: 2081-2090.


2. Balti, R., Bougatef, A., El‐Hadj, N., Dorra Zekri, A., Barkia, and A. Nasri, M. 2010. Influence of degree of hydrolysis on functional properties and angiotensin I‐converting enzyme ‐inhibitory activity of protein hydrolysates from cuttlefish (Sepia officinalis) by‐products. Journal of the Science of Food and Agriculture 90: 2006-2014.


3. Feng, J. and Xiong, Y.L. 2003. Interaction and functionality of mixed myofibrillar and enzymehydrolyzed soy proteins. J. Food Sci., 68(3): 803-809.


4. Guang, C. and Phillips R.D. 2009. Plant food-derived angiotensin I converting enzyme peptides. J. agric. food chem. 57: 5113-5120.17.


5. Hmidet, N., Balti, R., Nasri, R., Sila, A., Bougatef, A. and Nasri, M. 2011.  Improvement of functional properties and antioxidant activities of cuttlefish (Sepia officinalis) muscle proteins hydrolyzed by Bacillus mojavensis A21 proteases. Food Research International, 44: 2703-2711.


6. Inouye, K.,  Nakano, K.,  Asaoka, K. and Yasukawa, K. 2009. Effects of thermal treatment on the coagulation of soy proteins induced by subtilisin Carlsberg. J agric. food chem. 57:717–23.


7. Jamdar, S. N., Rajalakshmi, V.,  Pednekar, M. D.,  Juan, F.,  Yardi, V. and Sharma, A. 2010. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitor activity of peanut protein hydrolysate. Food Chemistry, 121:178-184.


8. King, R. D.  and Onuora, O. J. 1983. Aspects of melon seed protein characteristics Food Chemistry, 14, 65e77.


9. Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2007.  Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry,102:1317-1327.


10. Lee, J. E.,  Bae, I. Y.,  Lee, H. G. and  Yang, C. B. 2006. Tyr-Pro-Lys, an inhibitory peptide derived from broccoli (Brassica oleracea Italica). Food Chemistry,99: 143-148.


11. Li, G. H.,  Qu, M. R.,  Wan, J. Z. and  You, J. M. 2007. Antihypertensive effect of rice protein hydrolysate with in vitro angiotensin I-converting enzyme inhibitory activity in spontaneously hypertensive rats. Asia Pacific Journal of Clinical Nutrition, 16: 275-280.


12. Nalinanon, S.,  Benjakul, S.,  Kishimura, H. and  Shahidi, F. 2011. Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chemistry, 124: 1354-1362.


13. Nasri, N. A. and Tinay, A. H. E. 2007. Functional properties of fenugreek (Trigonella foenum greacum) protein concentrate. Food chemistry, 103: 582-589.


14. Ogunwolu, S.O., Henshaw, O.F., Mock, H.P. and Santros, A. 2009. Functional properties of protein concentrates and isolates produced from cashew (Anacardium occidentale L.) nut. Food Chemistry,115: 852-658.


15. Pearce, K. N. and Kinsella, E. J. 1978.  Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agriculture and Food Chemistry, 26: 716-723.


16. Pihlanto, A. and  Korhonen H.  2003.  Bioactive peptides and proteins. Adv. food res. 47: 175-276.


17. Pihlanto-Leppälä, A. 2001.  Bioactive peptides from bovine whey proteins : Opoid and ACE inhibitory peptides. Trends Food Sci Technol. 11, 347–356.


18. Yang, B., Yang, H., Li, J.,  Li, Z. and Jiang, Y. 2011. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chemistry 124: 551-555.


19. Zhang, H.J.,  Zhang, H., Wang, L. and  Guo, X.N. 2012.  Preparation and functional properties of rice bran proteins from heat-stabilized defatted