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Asian Journal of Biochemistry
  Year: 2011 | Volume: 6 | Issue: 6 | Page No.: 439-449
DOI: 10.3923/ajb.2011.439.449
Hypocholesterolemic Activity and Characterization of Protein Hydrolysates from Defatted Corn Protein
Jauricque Ursulla Kongo-Dia-Moukala, John Nsor-Atindana and Hui Zhang

Abstract:
Enzymatic hydrolysis of plant protein is used as a source of bioactive peptides. In the present study, defatted corn protein was treated with Flavourzyme to produce hydrolysate with hypocholesterolemic activity for potential application in functional food. Defatted corn protein was prepared by an alkaline method and used as a substrate for enzyme hydrolysis. The derived hydrolysate was assessed for their hypocholesterolemic activity in different in vitro assay systems, including cholesterol micellar solubility inhibition and bile acids binding capacities. The bile acids used were: sodium glycocholate, sodium cholate and sodium deoxycholate. To know much about the defatted corn hydrolysate, the solubility, hydrophobicity and effect of amino acids content of hydrolysate on hypocholesterolemic activity were investigated. Hydrolysis with Flavourzyme for 90 min yielded a DH of 12.25%. The results showed that defatted corn hydrolysate had effective hypocholesterolemic activity. Hydrolysate had 67.42, 19.01, 9.99 and 86.90% of cholesterol micellar solubility inhibition, sodium glycocholate, sodium cholate and sodium deoxycholate, respectively. The amino acid analysis revealed that the predominant hydrophobic amino acids residue were Leucine, Valine, Alanine, Proline, Glycin and Phenylalanine. This result suggested that defatted corn protein hydrolysate could exhibit a hypocholesterolemic activity.
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How to cite this article:

Jauricque Ursulla Kongo-Dia-Moukala, John Nsor-Atindana and Hui Zhang, 2011. Hypocholesterolemic Activity and Characterization of Protein Hydrolysates from Defatted Corn Protein. Asian Journal of Biochemistry, 6: 439-449.

DOI: 10.3923/ajb.2011.439.449

URL: https://scialert.net/abstract/?doi=ajb.2011.439.449

 
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