Identification of the optimum conditions to anti-oxidative peptides production through the enzymatic hydrolysis of pumpkin oil cake protein by pepsin

The aim of this research was the enzymatic hydrolysis of pumpkin (Cucurbitapepo) oil cake protein with pepsin to achieve bioactive peptides with the maximum anti-oxidative activity (DPPH radical scavenging activity). For this purpose in this study Response Surface Methodology and Central Composite Design with using 1-2% enzyme concentration, 2-5 hours of hydrolysis and 30-40 °c were examined as independent factors. The results showed that the peptides produced by 1% enzyme concentration, 30 °c and 2 hours of hydrolysis possessed the highest anti-oxidative activity based on the DPPH radical scavenging activity. The anti-oxidative activity of peptides at the optimum condition (82.07%) was to a large extent similar to the amount proposed by software (80.31%). R2 and adjusted R2 estimated by the software were 0.9522% and 0.9092% respectively. Based on the results, it is possible to produce bioactive peptides with high DPPH radical scavenging activity through the optimization of hydrolysis conditions.