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dc.contributor.author
Reyes Jara, Andrea Milagros  
dc.contributor.author
Liggieri, Constanza Silvina  
dc.contributor.author
Bruno, Mariela Anahí  
dc.date.available
2019-09-11T15:45:23Z  
dc.date.issued
2018-10  
dc.identifier.citation
Reyes Jara, Andrea Milagros; Liggieri, Constanza Silvina; Bruno, Mariela Anahí; Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits; Elsevier; Food Chemistry; 264; 10-2018; 326-333  
dc.identifier.issn
0308-8146  
dc.identifier.uri
http://hdl.handle.net/11336/83344  
dc.description.abstract
A partially purified proteolytic extract prepared from Maclura pomifera latex was employed in hydrolyzing a soybean-protein isolate (4.2 mg/mL). The hydrolysis-product formation, monitored by tricine–sodium-dodecyl-sulfate–polyacrylamyde-gel electrophoresis and reverse-phase high-performance liquid chromatography, indicated that after 10 min of reaction the main soybean proteins disappeared. The maximum degree of hydrolysis was 36.2% after a 180-min digestion. The 90-min hydrolysate presented an IC 50 of 31.6 ± 0.2 µg/mL, and a trolox equivalent antioxidant capacity of 157.6 and 176.9 µmoles TE per g of peptide determined by two different methods. Analysis by matrix-assisted–laser-desorption-ionization–time-of-flight mass spectrometry (MALDI-TOF MS), followed by the application of bioinformatics tools, enabled the deduction of fourteen theoretical peptide sequences containing antioxidant amino acids at >60%, none of which sequences had been previously reported as antioxidants. Finally, we consider that this 90-min hydrolysate would constitute a promising ingredient in the manufacture of functional foods.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Antioxidant Activity  
dc.subject
Bioactive Peptide  
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Maclura Pomifera  
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Plant Peptidases  
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Protein Hydrolysate  
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Soybean-Protein Isolate  
dc.subject.classification
Otras Biotecnologías de la Salud  
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Biotecnología de la Salud  
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CIENCIAS MÉDICAS Y DE LA SALUD  
dc.title
Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-08-08T18:09:51Z  
dc.journal.volume
264  
dc.journal.pagination
326-333  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Reyes Jara, Andrea Milagros. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Fisiología Vegetal. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Instituto de Fisiología Vegetal; Argentina  
dc.description.fil
Fil: Liggieri, Constanza Silvina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina  
dc.description.fil
Fil: Bruno, Mariela Anahí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina  
dc.journal.title
Food Chemistry  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2018.05.013  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814618308045