Evaluation of the antioxidant properties Hydrolyzed protein of bee pollen

Bee pollen, results from the agglutination of flower pollens with nectar and salivary substances of the honeybees. Honey bees save the pollen in the pollen bag at the third clause of their legs. At the entrance to the hive, pollen is trapped in pollen trap and beekeeper collects it. One of the functional properties of bee pollen is antioxidant activity due to its proteins and phenolic compounds. In this study, effect of enzymatic hydrolysis of bee pollen’s proteins on its anti-oxidative activity and optimization of hydrolysis conditions was evaluated. In this regard, phenolic compounds, DPPH free radical scavenging activity, ferric ion reducing power and ferrous ion chelating properties of pollen were measured (respectively 4.1 µg/ 100 g, 31.86%, 1.89, 4.9). Bee pollens hydrolyzed by Alcalase at 2 to 5 hours and concentration of 1to 2%. Treatments determined by RSM. Anti-oxidative factors of hydrolyzed pollen were evaluated. Results showed that maximum amount of reducing power of hydrolyzed pollen received at 2 hours by enzyme concentration of 2%. Maximum amount chelating activity was 31.71% received at 1.38 hours of hydrolysis; effect of enzyme concentration on chelating activity was insignificant. Maximum amount of DPPH free radical scavenging activity received at 2-3.5 hours and enzyme concentration of 1-1.5%. Chelating and DPPH free radical scavenging activities of bee pollen increased to respectively 26% and 23.65% after hydrolyzing.