Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

Antioxidant activity of pea protein hydrolysates produced by batch fermentation with lactic acid bacteria

Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamn...

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Veröffentlicht in:Archives of biological sciences 2015, Vol.67 (3), p.1033-1042
Hauptverfasser: Stanisavljevic, Nemanja, Vukotic, Goran, Pastor, Ferenc, Suznjevic, Desanka, Jovanovic, Zivko, Strahinic, Ivana, Fira, Djordje, Radovic, Svetlana
Format: Artikel
Sprache:eng
Schlagworte:
antioxidant peptides
batch fermentation
Lactobacillus
pea protein hydrolysate
Pisum sativum L
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Zusammenfassung:Nine Lactobacillus strains known for surface proteinase activity were chosen from our collection and tested for their ability to grow in pea seed protein-based medium, and to hydrolyze purified pea proteins in order to produce peptides with antioxidant (AO) activity. Two strains, Lactobacillus rhamnosus BGT10 and Lactobacillus zeae LMG17315, exhibited strong proteolytic activity against pea proteins. The AO activity of the pea hydrolysate fraction, MW
ISSN:0354-4664
1821-4339
DOI:10.2298/ABS150130066S