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Antioxidant Activity of Peptides Obtained from Cotton Ground Oil-Cake Proteins



Author(s)

Abbos Khasanov¹, Kakhramon Davranov² and Hasan Hasanov¹

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DOI:10.17265/2159-5828/2017.03.005

1. Department of Technology of Food Products, Tashkent Institute of Chemical Technology, Tashkent 100011, Uzbekistan
2. Department of Biotechnology, National University of Uzbekistan, Tashkent 100095, Uzbekistan

Antioxidant activity of the peptides derived from proteins of defatted cottonseed kernels and cotton ground oil-cake by their enzymatic hydrolysis with acidic (Asp. niger) and neutral proteinases (Bac. amyloliquefaciens) was studied. Antioxidant activity of the derived peptides depended on the used proteins and enzymes. The peptides derived by using of neutral proteinase possessed higher antioxidant activity, in comparison with the peptides derived by acidic proteinases.

Proteins, cotton ground oil-cake, hydrolysis, acid and neutral protease, peptides, antioxidant activity.