Author, as appears in the article.: Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, J
Department: Bioquímica i Biotecnologia
URV's Author/s: Torres Fuentes, Cristina
Keywords: Protein hydrolysate J. curcas Chelating activity Antioxidant activity
Abstract: Antioxidant and chelating activities were determined in protein hydrolysates that were produced by treating a protein isolate of a non-toxic genotype of Jatropha curcas with the protease preparation alcalase. RESULTS: 50 min protein hydrolysate with a degree of hydrolysis of 31.7% showed highest antioxidant and chelating activity. These activities were also determined in six peptidic fractions that were separated by gel filtration chromatography of the 50 min hydrolysate. The lower-molecular-weight peptidic fractions had the highest antioxidant and chelating activities, which correlated with a higher content in antioxidant and chelating amino acids such as tyrosine and histidine. CONCLUSION: Results show that J. curcas represents a good source of bioactive peptides. This may be important for the revalorization of defatted J. curcas flour, a by-product resulting form oil extraction for biodiesel production. This is especially important in Third World and developing countries such as Mexico. © 2011 Society of Chemical Industry.
Thematic Areas: Zootecnia / recursos pesqueiros Química Planejamento urbano e regional / demografia Nutrition and dietetics Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar General medicine Food science & technology Food science Farmacia Engenharias ii Engenharias i Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Chemistry, applied Biotecnología Biotechnology Biodiversidade Astronomia / física Agronomy and crop science Agriculture, multidisciplinary Agriculture Administração pública e de empresas, ciências contábeis e turismo
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 00225142
Author's mail: cristina.torres@urv.cat
Author identifier: 0000-0002-2917-6910
Record's date: 2024-02-11
Papper version: info:eu-repo/semantics/submittedVersion
Link to the original source: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4357
Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Journal Of The Science Of Food And Agriculture. 91 (9): 1618-1624
APA: Gallegos-Tintoré, S; Torres-Fuentes, C; Martínez-Ayala, AL; Solorza-Feria, J; Alaiz, M; Girón-Calle, J; Vioque, J (2011). Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates. Journal Of The Science Of Food And Agriculture, 91(9), 1618-1624. DOI: 10.1002/jsfa.4357
Article's DOI: 10.1002/jsfa.4357
Entity: Universitat Rovira i Virgili
Journal publication year: 2011
Publication Type: Journal Publications
Repositori URV