{"id":{"repo_id":"carleton","oai_identifier":"oai:carleton.scholaris.ca:20.500.14718/40362"},"canonical_url":"https://search.dev.ndltd.org/etd/carleton/oai:carleton.scholaris.ca:20.500.14718/40362","repository":{"repo_id":"carleton","name":"Carleton University","base_url":"https://carleton.scholaris.ca/server/oai/request"},"display":{"title":"Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins","abstract":"Ultrasonic treatments can be used to enhance protein extraction yields from foods. The objective of this work was to determine how the treatment of oat brans with ultrasounds affects the functionality and the physical properties of the hydrolyzed proteins. Oat brans were treated with ultrasonic cleaner bath and high-powered ultrasonication, after which, the proteins were extracted and hydrolyzed using three different proteases (Flavourzyme, Papain, and Alcalase). The effect of ultrasonication of brans had a minimal effect on the secondary structure, free thiol, zeta potential, and hydrophobicity of hydrolysates. Ultrasonic treatments did cause the release of two proteins not found in the control, specifically vromindoline and tryptophanin. The hydrolysis of protein isolates with proteases produced hydrolysates with notable antidiabetic activity (DPP-4 and alpha-amylase inhibition) but this was not influenced by the difference in polypeptide compositions.","abstract_html":"Ultrasonic treatments can be used to enhance protein extraction yields from foods. The objective of this work was to determine how the treatment of oat brans with ultrasounds affects the functionality and the physical properties of the hydrolyzed proteins. Oat brans were treated with ultrasonic cleaner bath and high-powered ultrasonication, after which, the proteins were extracted and hydrolyzed using three different proteases (Flavourzyme, Papain, and Alcalase). The effect of ultrasonication of brans had a minimal effect on the secondary structure, free thiol, zeta potential, and hydrophobicity of hydrolysates. Ultrasonic treatments did cause the release of two proteins not found in the control, specifically vromindoline and tryptophanin. The hydrolysis of protein isolates with proteases produced hydrolysates with notable antidiabetic activity (DPP-4 and alpha-amylase inhibition) but this was not influenced by the difference in polypeptide compositions.","abstract_has_math":false,"creators":["Walters, Mallory Elizabeth"],"institution":"Carleton University","degree_name":"Master of Science (M.Sc.)","degree_level":"Master's","degree_discipline":"Chemistry","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2019,"date_issued":"2019","date_published":"2019","updated_at":"2026-07-24T01:34:43Z","subjects":[],"languages":["en"],"rights":["Copyright © 2019 the author(s). Theses may be used for non-commercial research, educational, or related academic purposes only. Such uses include personal study, research, scholarship, and teaching. Theses may only be shared by linking to Carleton University Institutional Repository and no part may be used without proper attribution to the author. 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Theses may be used for non-commercial research, educational, or related academic purposes only. Such uses include personal study, research, scholarship, and teaching. Theses may only be shared by linking to Carleton University Institutional Repository and no part may be used without proper attribution to the author. No part may be used for commercial purposes directly or indirectly via a for-profit platform; no adaptation or derivative works are permitted without consent from the copyright owner."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.doi","label":"DOI","values":["10.22215/etd/2019-13844"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/20.500.14718/40362"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Ultrasonic treatments can be used to enhance protein extraction yields from foods. The objective of this work was to determine how the treatment of oat brans with ultrasounds affects the functionality and the physical properties of the hydrolyzed proteins. Oat brans were treated with ultrasonic cleaner bath and high-powered ultrasonication, after which, the proteins were extracted and hydrolyzed using three different proteases (Flavourzyme, Papain, and Alcalase). The effect of ultrasonication of brans had a minimal effect on the secondary structure, free thiol, zeta potential, and hydrophobicity of hydrolysates. Ultrasonic treatments did cause the release of two proteins not found in the control, specifically vromindoline and tryptophanin. The hydrolysis of protein isolates with proteases produced hydrolysates with notable antidiabetic activity (DPP-4 and alpha-amylase inhibition) but this was not influenced by the difference in polypeptide compositions."]},{"key":"dc:title","label":"Title","values":["Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins"]}]}],"canonical_facts":{"dc:creator":["Walters, Mallory Elizabeth"],"dc:date.accessioned":["2025-04-08T19:59:04Z"],"dc:date.available":["2025-04-08T19:59:04Z"],"dc:date.issued":["2019"],"dc:description.abstract":["Ultrasonic treatments can be used to enhance protein extraction yields from foods. The objective of this work was to determine how the treatment of oat brans with ultrasounds affects the functionality and the physical properties of the hydrolyzed proteins. Oat brans were treated with ultrasonic cleaner bath and high-powered ultrasonication, after which, the proteins were extracted and hydrolyzed using three different proteases (Flavourzyme, Papain, and Alcalase). The effect of ultrasonication of brans had a minimal effect on the secondary structure, free thiol, zeta potential, and hydrophobicity of hydrolysates. Ultrasonic treatments did cause the release of two proteins not found in the control, specifically vromindoline and tryptophanin. The hydrolysis of protein isolates with proteases produced hydrolysates with notable antidiabetic activity (DPP-4 and alpha-amylase inhibition) but this was not influenced by the difference in polypeptide compositions."],"dc:identifier.doi":["10.22215/etd/2019-13844"],"dc:identifier.uri":["https://hdl.handle.net/20.500.14718/40362"],"dc:language.iso":["en"],"dc:publisher":["Carleton University"],"dc:rights":["Copyright © 2019 the author(s). Theses may be used for non-commercial research, educational, or related academic purposes only. Such uses include personal study, research, scholarship, and teaching. Theses may only be shared by linking to Carleton University Institutional Repository and no part may be used without proper attribution to the author. No part may be used for commercial purposes directly or indirectly via a for-profit platform; no adaptation or derivative works are permitted without consent from the copyright owner."],"dc:title":["Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins"],"dc:type":["thesis"],"thesis:degree_discipline":["Chemistry"],"thesis:degree_level":["Master's"],"thesis:degree_name":["Master of Science (M.Sc.)"]},"updated_at":"2026-07-24T01:34:43Z"}