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Carrasco-Castilla, J., A.J. Hernández-Álvarez, C. Jiménez-Martínez, C. Jacinto-Hernández, M. Alaiz, J. Girón-Calle, J. Vioque, and G. Dávila-Ortiz, “Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates,” Food Chemistry, 131(4), 1157-1164, 2012.

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Article

Comparison the Chemical and Functional Properties of Protein Hydrolysates from Different Mature Degree Hawk Teas

1College of Life and Basic Sciences, Sichuan Agricultural University, Ya’an, China

2College of Resources and Environmental Science, Sichuan Agricultural University, Chengdu, China


Journal of Food and Nutrition Research. 2013, Vol. 1 No. 6, 138-144
DOI: 10.12691/jfnr-1-6-5
Copyright © 2013 Science and Education Publishing

Cite this paper:
Xuejing Jia, Chunbang Ding, Lihua Dong, Shu Yuan, Zhongwei Zhang, Yanger Chen, Ming Yuan. Comparison the Chemical and Functional Properties of Protein Hydrolysates from Different Mature Degree Hawk Teas. Journal of Food and Nutrition Research. 2013; 1(6):138-144. doi: 10.12691/jfnr-1-6-5.

Correspondence to: Ming  Yuan, College of Life and Basic Sciences, Sichuan Agricultural University, Ya’an, China. Email: yuanmingsicau@126.com

Abstract

Hawk tea is one of the most popular beverage in southwest of China. In the present study, the effects of alkaline protease on the formation and characteristics of protein hydrolysates from different mature degree Hawk teas were investigated. For antioxidant activity in vitro, Hawk mature leaf tea protein hydrolysates (MPH) had the strongest 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity and reducing power. And MPH also showed the highest iron chelating activity among the three samples. With regard to functional property, MPH and Hawk primary leaf tea protein hydrolysates (PPH) had higher solubility than that of Hawk bud tea protein hydrolysates (BPH). And the same trend was found in emulsifying property. The amino acid composition of MPH, PPH and BPH was very dissimilar. MPH and PPH mainly contained low molecular weight peptides, while BPH majorly included high molecular weight peptides. MPH may have potential applications in food industries as natural antioxidants.

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