Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 6 4 2019 07 23 Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis Effects of enzyme types and hydrolysis time on the production of antioxidant peptides from Spirulina platensis 583 599 836 10.22104/jift.2019.3442.1837 FA Raheleh Iravani Mohajeri MS student of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran,Iran Mahta Mirzaei Assistant Professor of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran Hamideh Ofoghi Associate professor, Department of Biotechnology, Iranian Research Organization for Science and Technology (IROST), Journal Article 2019 02 19 Conditions of enzymatic hydrolysis including time, enzyme types, and degree of hydrolysis is impressive on biological activities of the protein hydrolysate. The aim of the present research was to consider the effect of pepsin, chymotrypsin and combination of two enzymes (E/S:10/1, 5 hr, 37 °C), also the time and degree of hydrolysis on the production of antioxidant peptides from Spirulina platensis protein that was extracted through sonication treatment ( 200 W, 20 KHz, 5 min). The progress of enzymatic hydrolysis and antioxidant activity were considered‏ through the time of hydrolysis by respectively, O-phethaldialdehyde (OPA) and DPPH and ABTS radicals scavenging assays. The content of free amino groups reached from 3.272 to respectively, 3.653, 4.552, 3.713 µM Leu/mg protein for samples hydrolyzed by pepsin, chymotrypsin, and combined enzymes. Antioxidant activity increased by the progress of hydrolysis and finally DPPH and ABTS radicals scavenging activity increased to 23 and 110 after 150 min hydrolysis by pepsin, and to 18 and 159 after 120 min hydrolysis by chymotrypsin. Hydrolysis by combined enzymes Increased DPPH and ABTS radicals scavenging activities to respectively, 25 µM TE/mg protein ( after 90 min) and 230 µM TE/mg protein (after 210 min). Altogether, Our results confirmed the production of antioxidant peptides through pepsin and chymotrypsin hydrolysis of. Also, our results showed that chymotrypsin was more effective compared to pepsin and a combination of two enzymes was more effective for producing antioxidant peptides from Spirulina platensis. Conditions of enzymatic hydrolysis including time, enzyme types, and degree of hydrolysis is impressive on biological activities of the protein hydrolysate. The aim of the present research was to consider the effect of pepsin, chymotrypsin and combination of two enzymes (E/S:10/1, 5 hr, 37 °C), also the time and degree of hydrolysis on the production of antioxidant peptides from Spirulina platensis protein that was extracted through sonication treatment ( 200 W, 20 KHz, 5 min). The progress of enzymatic hydrolysis and antioxidant activity were considered‏ through the time of hydrolysis by respectively, O-phethaldialdehyde (OPA) and DPPH and ABTS radicals scavenging assays. The content of free amino groups reached from 3.272 to respectively, 3.653, 4.552, 3.713 µM Leu/mg protein for samples hydrolyzed by pepsin, chymotrypsin, and combined enzymes. Antioxidant activity increased by the progress of hydrolysis and finally DPPH and ABTS radicals scavenging activity increased to 23 and 110 after 150 min hydrolysis by pepsin, and to 18 and 159 after 120 min hydrolysis by chymotrypsin. Hydrolysis by combined enzymes Increased DPPH and ABTS radicals scavenging activities to respectively, 25 µM TE/mg protein ( after 90 min) and 230 µM TE/mg protein (after 210 min). Altogether, Our results confirmed the production of antioxidant peptides through pepsin and chymotrypsin hydrolysis of. Also, our results showed that chymotrypsin was more effective compared to pepsin and a combination of two enzymes was more effective for producing antioxidant peptides from Spirulina platensis. https://jift.irost.ir/article_836_9c4b420a35732402375af4b26fb6be0e.pdf