Abstract
This study was conducted to investigate the antioxidant activity of perilla seed meal (PSM) protein hydrolysates and peptide fractions prepared using proteolytic enzymes and ultrafiltration to improve the usability of PSM as a functional food ingredient. Optimal conditions for producing PSM protein hydrolysate using Flavourzyme were determined to be pH 7.0, temperature 50℃, 10 unit of enzyme concentration, and 4 h hydrolysis time. The yield of each peptide fraction obtained by ultrafiltration was found to be the highest (45.65%) in the <1 kDa fraction, followed by 5-10 kDa (16.45%), >10 kDa (16.37%), 1-3 kDa (10.86%), and 3-5 kDa (10.67%), respectively. The DPPH radical scavenging activity was the highest in the hydrolysate, the reducing power was the highest in the 3-5 kDa fraction, and the superoxide dismutase-like activity was the highest in the <1 kDa fractions. The hydrolysate and peptide fractions produced from PSM protein showed different antioxidant activities, and thus they could potentially be used as functional food ingredients. Further evaluation as a functional food ingredient would allow the application of PSM protein hydrolysates as food materials.
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