The Effect of Ultrasound Pretreatment on the Antioxidant Properties of Hydrolyzed Gluten by Trypsin

Mohammad Latif ¹ ( Department of Food Science and Technology, Az.C., Islamic Azad University, Azadshahr, Iran )
Seyyed Hossein Hosseini Ghaboos ² ( Food Science and Technology Research Center of East Golestan, Az.C., Islamic Azad University, Azadshahr, Iran )
َAlireza Sadeghi Mahoonak ³ ( Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. )

Submited date : 2025-05-23 Accepted date : 2025-09-02

Keywords: Antioxidant, Ultrasound, Hydrolyzed Protein, Trypsin, Gluten,

Abstract :

In this research, the effect of ultrasound pretreatment at 45 and 90% intensities was investigated on the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of hydrolyzed gluten using trypsin enzyme at time intervals of 30-180 minutes. In the next step, the effect of different concentrations (20-80 mg/ml) of the optimal treatment on antioxidant properties (DPPH radical scavenging activity, total antioxidant capacity and Fe chelating activity) was investigated and compared with the antioxidant activity of vitamin C as a synthetic antioxidant. The results showed that ultrasound pretreatment with 45% intensity significantly increased the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of hydrolyzed gluten at all hydrolysis times. On the other hand, the higher intensity of ultrasound had a negative effect on the antioxidant properties of the hydrolyzed samples. Finally, the sample with ultrasound pretreatment of 45% intensity and hydrolysis time of 150 minutes, which had the highest DPPH radical scavenging activity and total antioxidant capacity, was selected as the optimal treatment. Evaluation the effect of concentration on antioxidant properties showed that the highest Fe chelating activity (69.16 %) and DPPH radical scavenging activity (49.76 %) at a concentration of 60 (mg/ml) and the highest total antioxidant capacity 0.937, absorption at 695 nm) was obtained at a concentration of 70 (mg/ml). As a result, hydrolyzed gluten can be used in food formulations to produce functional foods, and it can also be used as a bioactive compound in the pharmaceutical industry.

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