Czech J. Food Sci., 2019, 37(3):180-185 | DOI: 10.17221/145/2018-CJFS

Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal proteinFood Chemistry and Safety

Bo Yeon Park, Kyung Young Yoon*
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Republic of Korea

The Perilla seed meal (PSM) protein was hydrolyzed with Flavourzyme; the hydrolysate was fractionated by an ultrafiltration and its physiological activity was measured. Peptides with low molecular weights exhibited higher antioxidant activity, except for the Fe2+ chelating activity, compared to peptides with a high molecular weight. The IC50 values of the α-amylase inhibitory activity ranged from 727.89 µg/ml to 757.18 µg/ml, the α-glucosidase inhibitory activity was highest in the < 1 kDa fraction. The < 1 kDa fraction exhibited the strongest angiotensin I-converting enzyme inhibitory activity. As a result, the peptides from PSM protein hydrolysates, particularly peptides < 1 kDa, exhibited excellent antioxidant, antidiabetic, and antihypertensive activities and thus were highly likely to be developed as a functional food material.

Keywords: agricultural by-products; antidiabetic activity; antioxidant activity; bioactive peptide

Published: June 30, 2019  Show citation

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Park BY, Yoon KY. Biological activity of enzymatic hydrolysates and the membrane ultrafiltration fractions from perilla seed meal protein. Czech J. Food Sci.. 2019;37(3):180-185. doi: 10.17221/145/2018-CJFS.
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