Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins

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.

Name thesis:degree_name

Master of Science (M.Sc.)

Level thesis:degree_level

Master's

Discipline thesis:degree_discipline

Chemistry

Grantor dc:publisher

Carleton University

Year dc:date.issued

2019

Author dc:creator

• Walters, Mallory Elizabeth

Statement 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.

Language dc:language.iso

en

DOI

10.22215/etd/2019-13844

OAI identifier oai:identifier

oai:carleton.scholaris.ca:20.500.14718/40362