Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

F. Ajibola, Comfort; Bandele Fashakin, Joseph; Nathaniel Fagbemi, Tayo; E. Aluko, Rotimi

doi:10.3390/ijms12106685

Public

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

Published in International Journal of Molecular Sciences • Oct 11, 2011

Authors:

Comfort F. Ajibola

Joseph Bandele Fashakin

Tayo Nathaniel Fagbemi

Abstract

Enzymatic hydrolysate of African yam bean seed protein isolate was prepared by treatment with alcalase. The hydrolysate was further fractionated into peptide sizes of <1, 1-3, 3-5 and 5-10 kDa using membrane ultrafiltration. The protein hydrolysate (APH) and its membrane ultrafiltration fractions we...

Subject

Hydrolysate

Food science

Antioxidant

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