Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2015, 3(3), 169-175
DOI: 10.12691/jfnr-3-3-7
Open AccessArticle

Antioxidant Activities Estimated by Different Measurments and Inhibitory Potential against Angiotensin Ⅰ- Converting Enzyme of Protein Hydrolysates from Tea (Camellia sinensis L.) Seed Cake

Qianfei Huang1, Limin Mao1, 2, Le Ying1, Yuefei Wang1 and Ping Xu1,

1Department of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, China

2Zhejiang Tea Science Society, Hangzhou, China

Pub. Date: March 10, 2015

Cite this paper:
Qianfei Huang, Limin Mao, Le Ying, Yuefei Wang and Ping Xu. Antioxidant Activities Estimated by Different Measurments and Inhibitory Potential against Angiotensin Ⅰ- Converting Enzyme of Protein Hydrolysates from Tea (Camellia sinensis L.) Seed Cake. Journal of Food and Nutrition Research. 2015; 3(3):169-175. doi: 10.12691/jfnr-3-3-7


In the present study, protein hydrolysates derived from tea (Camellia sinensis L.) seed cake were prepared by using five different enzymes (alkaline protease, papain, trypsin, flavourzyme and neutral protease). The antioxidant activities and inhibition on angiotensin I-converting enzyme (ACE) of the protein hydrolysates were evaluated in vitro. The results showed that hydrolysates derived from tea seed cake had remarkable antioxidant activities and inhibitory potential against ACE in vitro. Pearson correlation analysis indicated that the antioxidant capacity and ACE inhibitory activity of the hydrolysates might be mainly due to the kind of the enzyme used, not to the degree of hydrolysis (DH) of hydrolysates.

tea seed cake antioxidant activity ACE protein hydrolysates

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