Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities

The most important group of protein in cereals is prolamine, storage protein in cereal grains that contain biopeptides, which can prevent non-transmissible diseases such as hypertension. The objective of the present study was to determine the composition of sorghum, white and yellow corn proteins, a...

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Detalles Bibliográficos
Autor principal:	Núñez C., Luis F.
Otros Autores:	Maldonado, Luis
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2019. 2019
Materias:	Alcalase Angiotensin converting enzyme Inhibitors Peptides Alcalasa Enzima convertidora de angiotensina Inhibidores Péptidos
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6489

id	ZAMORANO6489
record_format	dspace
spelling	ZAMORANO64892023-03-24T15:02:45Z Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities Núñez C., Luis F. Maldonado, Luis Di lorio, Adriana Hettiarachchy, Navam Alcalase Angiotensin converting enzyme Inhibitors Peptides Alcalasa Enzima convertidora de angiotensina Inhibidores Péptidos The most important group of protein in cereals is prolamine, storage protein in cereal grains that contain biopeptides, which can prevent non-transmissible diseases such as hypertension. The objective of the present study was to determine the composition of sorghum, white and yellow corn proteins, as well as to prepare protein hydrolysates in order to evaluate their antihypertensive activities. Protein extraction using the alkaline method in combination with combined ultrasound reached 65.7, 63.5 and 48.1% for white corn, yellow corn and white sorghum, respectively. A comparison was made between corn and sorghum proteins; it was found that there are no significant differences between treatments (P > 0.05), because with the concentration of 1% of protein incubated for 3 hours reached approximately 24% of degree of hydrolysis. However, the hydrolysis time obtained a significant difference (P < 0.05) until reaching a saturation point at 60 minutes and 90 minutes for sorghum and corn, respectively. Corn and sorghum proteins, and their hydrolysates at the point of saturation, were subjected to the angiotensin-converting enzyme inhibition test. The best treatments obtained results of 45.4 and 43.8%, for yellow corn and white corn, respectively. The least effective treatment was white sorghum with 30.5%. It is recommended to use purification and separation methods to differentiate the biopeptides released during hydrolysis. 2019-11-26T03:26:00Z 2019-11-26T03:26:00Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6489 eng 18 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2019.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Alcalase Angiotensin converting enzyme Inhibitors Peptides Alcalasa Enzima convertidora de angiotensina Inhibidores Péptidos
spellingShingle	Alcalase Angiotensin converting enzyme Inhibitors Peptides Alcalasa Enzima convertidora de angiotensina Inhibidores Péptidos Núñez C., Luis F. Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
description	The most important group of protein in cereals is prolamine, storage protein in cereal grains that contain biopeptides, which can prevent non-transmissible diseases such as hypertension. The objective of the present study was to determine the composition of sorghum, white and yellow corn proteins, as well as to prepare protein hydrolysates in order to evaluate their antihypertensive activities. Protein extraction using the alkaline method in combination with combined ultrasound reached 65.7, 63.5 and 48.1% for white corn, yellow corn and white sorghum, respectively. A comparison was made between corn and sorghum proteins; it was found that there are no significant differences between treatments (P > 0.05), because with the concentration of 1% of protein incubated for 3 hours reached approximately 24% of degree of hydrolysis. However, the hydrolysis time obtained a significant difference (P < 0.05) until reaching a saturation point at 60 minutes and 90 minutes for sorghum and corn, respectively. Corn and sorghum proteins, and their hydrolysates at the point of saturation, were subjected to the angiotensin-converting enzyme inhibition test. The best treatments obtained results of 45.4 and 43.8%, for yellow corn and white corn, respectively. The least effective treatment was white sorghum with 30.5%. It is recommended to use purification and separation methods to differentiate the biopeptides released during hydrolysis.
author2	Maldonado, Luis
author_facet	Maldonado, Luis Núñez C., Luis F.
format	Tesis
author	Núñez C., Luis F.
author_sort	Núñez C., Luis F.
title	Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
title_short	Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
title_full	Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
title_fullStr	Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
title_full_unstemmed	Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
title_sort	preparation of corn (zea mays) and sorghum (sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities
publisher	Zamorano: Escuela Agrícola Panamericana, 2019.
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6489
work_keys_str_mv	AT nunezcluisf preparationofcornzeamaysandsorghumsorghumbicolorproteinsandproteinhydrolysatesandtheirantihypertensiveactivities
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Preparation of corn (Zea mays) and sorghum (Sorghum bicolor) proteins and protein hydrolysates and their antihypertensive activities

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