Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

Foods
Jelena ČakarevićLjiljana Popović

Abstract

The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of α-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good function...Continue Reading

References

Dec 1, 1996·Bioscience, Biotechnology, and Biochemistry·T MatsuiY Osajima
Jan 29, 2005·Journal of Agricultural and Food Chemistry·Yumiko Yoshie-StarkAndreas Wäsche
Dec 1, 2010·Journal of Food Science and Technology·P C SharmaAnil Gupta
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Jan 20, 2015·Journal of Agricultural and Food Chemistry·María Concepción GarcíaMaría Luisa Marina
Sep 30, 2017·Food Chemistry·Pattrathip Rodsamran, Rungsinee Sothornvit

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Citations

Oct 1, 2021·Critical Reviews in Food Science and Nutrition·Vibeke OrlienJorge Ruiz Carrascal

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Methods Mentioned

BETA
Assay
electrophoresis

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