Amino acid composition and antioxidative properties of hydrolysed pumpkin (Cucurbita pepo L.) oil cake protein

Figures & data

Table 1. DPPH radical scavenging activities of POCPHs prepared by alcalase.

Enzyme Concentration (%)	Temperature (°C)	Time (h)	Antioxidative activity (%)
1	45	5	48
2	45	2	47
1	45	2	46
1.5	45	3.5	42
2	45	5	49
2	50	3.5	90
1.5	50	3.5	68
1.5	50	3.5	73
1.5	50	3.5	71
1.5	50	3.5	77
1.5	50	3.5	77
1.5	50	3.5	69
1	50	3.5	82
1.5	50	5	70
1.5	50	2	61
1	55	2	38
2	55	2	51
1	55	5	34
2	55	5	46
1.5	55	3.5	51

Table 2. DPPH radical scavenging activities of POCPHs prepared by trypsin.

Enzyme Concentration (%)	Temperature (°C)	Time (h)	Antioxidative activity (%)
1	35	5	78
2	35	2	38
2	35	5	61
1.5	35	3.5	6
1	35	2	57
1.5	40	3.5	49
1.5	40	3.5	50
1.5	40	3.5	55
1.5	40	3.5	50
1.5	40	3.5	48
1.5	40	3.5	50
1	40	3.5	65
1.5	40	5	56
1.5	40	2	45
2	40	3.5	44
1	45	2	48
2	45	2	30
1	45	5	73
2	45	5	43
1.5	45	3.5	43

Figure 1. Total antioxidative and ferrous ion chelating activities of POCPH₁ and POCPH₂.

Table 3. Amino acid composition of POCPH₁ (mg100 g⁻¹).

Amino acid	POCPH1	POCPI	FAO
Ala	3467	3136
Ser	4043	3968
Asp	7555	7219
Glu	17194	14280
His^a	1674	1834	1900
Tyr	2879	2318	6300
Arg	13597	10647
Gly	3953	4233
Thr^a	2007	1884	1400
Met^a	2123	2418	2500
Val^a	3446	3346	3500
Leu^a	5642	5328	6600
Ile^a	3100	2879	2800
Lys^a	3003	2649	5800
Phe^a	4285	4221
Total hydrophobic amino acids	26016	25561

Figure 2. Molecular weight distribution of POCPH₁ by size exclusion chromatography on SynChropak gpc-100 column (1: bovine serum albumin, 2: cytochrome C; 3: aprotinin).

Figure 3. Surface hydrophobicity of POCPH₁ and POCPI.

Figure 4. Thermal stability of POCPH₁.

Figure 5. pH stability of POCPH₁.

Živanović, I.; Vaštag, Z.; Popović, S.; Popović, L.; Peričin, D. Hydrolysis of Hull-less Pumpkin Oil Cake Protein Isolate by Pepsin. International Journal of Biological and Life Sciences 2011, 1, 30–34.

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