Bioactive and chemical properties of Kersting's groundnut proteins

Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic pro...
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Autor*in:	A.V. Ikujenlola [verfasserIn] O.R. Osungbade [verfasserIn] S.O. Gbadamosi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity

Übergeordnetes Werk:	In: Food Hydrocolloids for Health - Elsevier, 2021, 2(2022), Seite 100043-
Übergeordnetes Werk:	volume:2 ; year:2022 ; pages:100043-

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.fhfh.2021.100043

Katalog-ID:	DOAJ083653228

Internformat


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520			\|a Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.
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912			\|a GBV_ILN_151
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912			\|a GBV_ILN_213
912			\|a GBV_ILN_224
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
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912			\|a GBV_ILN_2003
912			\|a GBV_ILN_2005
912			\|a GBV_ILN_2006
912			\|a GBV_ILN_2007
912			\|a GBV_ILN_2008
912			\|a GBV_ILN_2009
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912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
912			\|a GBV_ILN_2055
912			\|a GBV_ILN_2056
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912			\|a GBV_ILN_2064
912			\|a GBV_ILN_2088
912			\|a GBV_ILN_2106
912			\|a GBV_ILN_2110
912			\|a GBV_ILN_2112
912			\|a GBV_ILN_2122
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912			\|a GBV_ILN_2336
912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2507
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4035
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4242
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4251
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4393
912			\|a GBV_ILN_4700
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952			\|d 2 \|j 2022 \|h 100043-

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allfields	10.1016/j.fhfh.2021.100043 doi (DE-627)DOAJ083653228 (DE-599)DOAJaaf9a1368ea2447a80ce2c764a920acd DE-627 ger DE-627 rakwb eng TX341-641 RC620-627 A.V. Ikujenlola verfasserin aut Bioactive and chemical properties of Kersting's groundnut proteins 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration. Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases O.R. Osungbade verfasserin aut S.O. Gbadamosi verfasserin aut In Food Hydrocolloids for Health Elsevier, 2021 2(2022), Seite 100043- (DE-627)1765892678 26670259 nnns volume:2 year:2022 pages:100043- https://doi.org/10.1016/j.fhfh.2021.100043 kostenfrei https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd kostenfrei http://www.sciencedirect.com/science/article/pii/S2667025921000352 kostenfrei https://doaj.org/toc/2667-0259 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2022 100043-
spelling	10.1016/j.fhfh.2021.100043 doi (DE-627)DOAJ083653228 (DE-599)DOAJaaf9a1368ea2447a80ce2c764a920acd DE-627 ger DE-627 rakwb eng TX341-641 RC620-627 A.V. Ikujenlola verfasserin aut Bioactive and chemical properties of Kersting's groundnut proteins 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration. Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases O.R. Osungbade verfasserin aut S.O. Gbadamosi verfasserin aut In Food Hydrocolloids for Health Elsevier, 2021 2(2022), Seite 100043- (DE-627)1765892678 26670259 nnns volume:2 year:2022 pages:100043- https://doi.org/10.1016/j.fhfh.2021.100043 kostenfrei https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd kostenfrei http://www.sciencedirect.com/science/article/pii/S2667025921000352 kostenfrei https://doaj.org/toc/2667-0259 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2022 100043-
allfields_unstemmed	10.1016/j.fhfh.2021.100043 doi (DE-627)DOAJ083653228 (DE-599)DOAJaaf9a1368ea2447a80ce2c764a920acd DE-627 ger DE-627 rakwb eng TX341-641 RC620-627 A.V. Ikujenlola verfasserin aut Bioactive and chemical properties of Kersting's groundnut proteins 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration. Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases O.R. Osungbade verfasserin aut S.O. Gbadamosi verfasserin aut In Food Hydrocolloids for Health Elsevier, 2021 2(2022), Seite 100043- (DE-627)1765892678 26670259 nnns volume:2 year:2022 pages:100043- https://doi.org/10.1016/j.fhfh.2021.100043 kostenfrei https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd kostenfrei http://www.sciencedirect.com/science/article/pii/S2667025921000352 kostenfrei https://doaj.org/toc/2667-0259 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2022 100043-
allfieldsGer	10.1016/j.fhfh.2021.100043 doi (DE-627)DOAJ083653228 (DE-599)DOAJaaf9a1368ea2447a80ce2c764a920acd DE-627 ger DE-627 rakwb eng TX341-641 RC620-627 A.V. Ikujenlola verfasserin aut Bioactive and chemical properties of Kersting's groundnut proteins 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration. Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases O.R. Osungbade verfasserin aut S.O. Gbadamosi verfasserin aut In Food Hydrocolloids for Health Elsevier, 2021 2(2022), Seite 100043- (DE-627)1765892678 26670259 nnns volume:2 year:2022 pages:100043- https://doi.org/10.1016/j.fhfh.2021.100043 kostenfrei https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd kostenfrei http://www.sciencedirect.com/science/article/pii/S2667025921000352 kostenfrei https://doaj.org/toc/2667-0259 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2022 100043-
allfieldsSound	10.1016/j.fhfh.2021.100043 doi (DE-627)DOAJ083653228 (DE-599)DOAJaaf9a1368ea2447a80ce2c764a920acd DE-627 ger DE-627 rakwb eng TX341-641 RC620-627 A.V. Ikujenlola verfasserin aut Bioactive and chemical properties of Kersting's groundnut proteins 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration. Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases O.R. Osungbade verfasserin aut S.O. Gbadamosi verfasserin aut In Food Hydrocolloids for Health Elsevier, 2021 2(2022), Seite 100043- (DE-627)1765892678 26670259 nnns volume:2 year:2022 pages:100043- https://doi.org/10.1016/j.fhfh.2021.100043 kostenfrei https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd kostenfrei http://www.sciencedirect.com/science/article/pii/S2667025921000352 kostenfrei https://doaj.org/toc/2667-0259 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 AR 2 2022 100043-
language	English
source	In Food Hydrocolloids for Health 2(2022), Seite 100043- volume:2 year:2022 pages:100043-
sourceStr	In Food Hydrocolloids for Health 2(2022), Seite 100043- volume:2 year:2022 pages:100043-
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases
isfreeaccess_bool	true
container_title	Food Hydrocolloids for Health
authorswithroles_txt_mv	A.V. Ikujenlola @@aut@@ O.R. Osungbade @@aut@@ S.O. Gbadamosi @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	1765892678
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language_de	englisch
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callnumber-first	T - Technology
author	A.V. Ikujenlola
spellingShingle	A.V. Ikujenlola misc TX341-641 misc RC620-627 misc Amino acids misc Bioactive compounds misc In-vitro protein digestibility misc Pancreatin-hydrolysed protein misc Total antioxidant activity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases Bioactive and chemical properties of Kersting's groundnut proteins
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topic_title	TX341-641 RC620-627 Bioactive and chemical properties of Kersting's groundnut proteins Amino acids Bioactive compounds In-vitro protein digestibility Pancreatin-hydrolysed protein Total antioxidant activity
topic	misc TX341-641 misc RC620-627 misc Amino acids misc Bioactive compounds misc In-vitro protein digestibility misc Pancreatin-hydrolysed protein misc Total antioxidant activity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
topic_unstemmed	misc TX341-641 misc RC620-627 misc Amino acids misc Bioactive compounds misc In-vitro protein digestibility misc Pancreatin-hydrolysed protein misc Total antioxidant activity misc Nutrition. Foods and food supply misc Nutritional diseases. Deficiency diseases
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title	Bioactive and chemical properties of Kersting's groundnut proteins
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title_full	Bioactive and chemical properties of Kersting's groundnut proteins
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title_sort	bioactive and chemical properties of kersting's groundnut proteins
callnumber	TX341-641
title_auth	Bioactive and chemical properties of Kersting's groundnut proteins
abstract	Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.
abstractGer	Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.
abstract_unstemmed	Dried seeds of Kersting's groundnut were processed into whole flour, defatted flour, protein concentrate, protein isolate, and protein hydrolysates. The samples were evaluated for proximate composition, in-vitro protein digestibility (IVPD), amino acid profiles, antioxidant and antidiabetic properties using standard protocols. The protein ranged between 27.00% (whole flour) and 90.48% (protein isolate).The IVPD of the whole flour had the lowest value of 52.71% and the hydrolysates (from 3 proteolytic enzymes) had the highest values of 98.21% (pepsin), 98.95% (pancreatin) and 98.06% (trypsin) respectively. The trypsin-hydrolysed protein showed the highest DPPH radical-scavenging ability (92.41%), metal chelating abilities (41.64%) and total antioxidant activity (0.25 mmAAE/g). The samples exhibited average in-vitro ability to inhibit the activities of α-amylase (14.83 to 20.53%) and α-glucosidase (16.66 to 25.11%) enzymes. Kersting's groundnut protein products can find useful applications in protein fortification and enrichment of food as well as the management of oxidation-related ailments or food deterioration.
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title_short	Bioactive and chemical properties of Kersting's groundnut proteins
url	https://doi.org/10.1016/j.fhfh.2021.100043 https://doaj.org/article/aaf9a1368ea2447a80ce2c764a920acd http://www.sciencedirect.com/science/article/pii/S2667025921000352 https://doaj.org/toc/2667-0259
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doi_str	10.1016/j.fhfh.2021.100043
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Bioactive and chemical properties of Kersting's groundnut proteins

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