Effect of maize germ protein hydrolysate addition on digestion, in vitro antioxidant activity and quality characteristics of bread

Abstract This study investigated the fortification of bread with 1, 2, and 4 g/100g of maize germ protein hydrolysate (MGPH) for enhancement of in vitro antioxidant potential of the bread before and after digestion and α-amylase inhibition during digestion. Furthermore, color, moisture content and texture profile of the fortified bread were assessed. Hydrolysate addition at 4g/100g increased DPPH˙ scavenging activity and Fe2+ chelating activity of the bread ∼ 2.3 and 2.1 times compared to control, respectively. After simulated digestion, DPPH˙ scavenging activity increased ∼ 4 time while the Fe2+ chelating activity decreased significantly (p