Abstract
Coconut cake is an abundant and good potential edible protein source. However, until now it has not been extensively used in the food industry. To promote its usage, the characterization, nutrition value and antioxidant activity of coconut cake protein fractions (albumin, globulin, prolamine, glutelin-1 and glutelin-2) were studied. Results revealed that all the albumin, globulin, glutelin-1 and glutelin-2 fractions showed a high nutrition value. The prolamine, glutelin-1 and glutelin-2 all exhibited good radical scavenging activity and reducing power, and the globulin and prolamine showed high ion chelating ability (89.14–80.38%). Moreover, all the fractions except glutelin-2 could effectively protect DNA against oxidative damage. Several peptides containing five to eight amino acids with antioxidant activity were also identified by LC-MS/MS from the globulin and glutelin-2 fractions. The results demonstrated that the coconut cake protein fractions have potential usages in functional foods.
Highlights
Reactive oxygen species (ROS) and free radicals are very unstable and react rapidly with other groups or substances in the body, leading to cell or tissue injury [1]
Significant significant difference in molecular weight (Mw) distribution between unreduced and reduced difference in molecular weight (Mw) distribution between unreduced and reduced glutelin-1 was glutelin-1 was observed; the same behavior was found for the glutelin-2 and coconut cake observed; the same behavior was found for the glutelin-2 and coconut cake protein isolates protein (CCPI)
Compared to BHT, the prolamine, glutelin-1 and glutelin-2 had a higher ABTS radical scavenging activity (Table 2), which is probably attributable to the high content of aromatic amino acids (Table 1), which could serve as hydrogen donors and inhibit the radical-mediated peroxidizing chain reaction [2,13]
Summary
Reactive oxygen species (ROS) and free radicals are very unstable and react rapidly with other groups or substances in the body, leading to cell or tissue injury [1]. Molecules 2018, 23, x some physicochemical and functional properties ofpeptides coconut globulin have been studied, and several studied, and several antioxidant and antimicrobial have been obtained from coconut water antioxidant and antimicrobial peptides have been obtained from coconut water [5,7], there is no [5,7], there is no information about the nutritional value, functional properties and bioactivity of other information about the nutritional value, functional bioactivity other of CCP fractions (albumin, prolamine, glutelin-1 andproperties glutelin-2).and.
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