Tahıl Protein Hidrolizatlarının Antioksidan Aktiviteleri

Gıdalarda meydana gelen otoksidasyon tepkimeleri sonucunda üründe istenmeyen kalite kusurları oluşmakta, ürünün raf ömrü kısalmakta ve ekonomik kayıplar meydana gelmektedir. Oksidasyon tepkimelerinin, pek çok kronik ve dejeneratif hastalığın gelişmesinde de etkili olduğu bilinmektedir. Gıda ürünlerinin raf ömrünün iyileştirilmesi ve sağlık üzerine olumlu etkilerinin artırılması amacıyla antioksidan bileşenler gıda sistemlerine eklenmektedir. Günümüzde sentetik antioksidanlar yerine doğal antioksidanların kullanımı tercih edilmektedir. Bitkisel gıdalar doğal antioksidan madde olarak tanımlanan bileşenlerce zengin gıda grupları olarak gösterilmiştir. Son zamanlarda, biyoaktif peptitler de antioksidan etkilerinden dolayı dikkati çekmektedir. Pek çok bitki ve hayvan kaynaklı protein hidrolizatlarının antioksidan aktivite gösterdiği belirlenmiştir. Bu derlemede, tahıl proteinlerinden antioksidan aktiviteye sahip hidrolizatların elde edilmesine yönelik olarak yapılmış çalışmalar incelenmiştir.

Anahtar Kelimeler:

Tahıl proteinleri, protein hidrolizatı, antioksidan aktivite, biyoaktif peptitler, otoksidasyon

Antioxidant Activity of Cereal Protein Hydrolysates (Turkish with English Abstract)

Auto-oxidation reactions in food products lead several quality defects, cause decrease in the shelf life of the product, and result in economic losses. It is known that oxidation reactions are involved in the generation of most of the chronic and degenerative diseases. Antioxidant compounds are incorporated into food products in order to extend shelf life and also to improve health benefits of the product. The use of natural antioxidants rather than synthetic ones are preferred nowadays. Plant materials are considered as good sources of natural antioxidant compounds. Nevertheless, bioactive peptides have taken attention due to the antioxidative action recently. It was found that several protein hydrolysates of animal and plant origin had antioxidant activity. In this review, researches undertaken to obtain antioxidant hydrolysates from cereal proteins were evaluated.

Keywords:

Cereal proteins, protein hydrolysate, antioxidant activity, bioactive peptides, auto-oxidation,

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