Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates.
Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates.
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绿豆蛋白水解物理化和抗氧化特性的比较评估
DOI：
10.1039/c9ra06468k
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发表时间：
2020-01-14
期刊：
影响因子：
3.9
通讯作者：
Liu, Yuanfa
中科院分区：
文献类型：
--
作者：
Zheng, Zhaojun;Wang, Man;Li, Jiaxin;Li, Jinwei;Liu, Yuanfa
采用无花果蛋白酶和菠萝蛋白酶对绿豆蛋白进行300 min以上水解，并对水解产物的理化性质和抗氧化性能进行了研究。菠萝蛋白酶处理的绿豆蛋白水解物呈现出更高的水解度相比，无花果蛋白酶处理的水解物，进一步修改其物理化学和乳化特性。所有绿豆蛋白水解物在8.67至16.22 μg mL−1的浓度范围内均表现出50%的DPPH自由基清除率（IC 50）。我们的研究结果还表明，较强的金属离子螯合活性被发现在无花果蛋白酶（较高的活性）和菠萝蛋白酶处理的蛋白水解物。另外，两种蛋白质水解物对亚油酸的氧化稳定性有显著的增强作用，尤其是菠萝蛋白酶处理的水解物对亚油酸氧化的抑制效果最高（94.55 ± 0.10%）。有趣的是，这两种水解产物都可以有效地阻止向日葵油和向日葵油水包油乳液的脂质氧化，而无花果蛋白酶处理的水解产物表现出略好的性能。因此，绿豆蛋白水解物具有抑制脂质氧化的潜力，这在食品工业中用于生产强化食品是有利的。
Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein hydrolysates presented a higher degree of hydrolysis in comparison with ficin-treated hydrolysates, further modifying their physicochemical and emulsifying properties. All mung bean protein hydrolysates exhibited 50% scavenging of DPPH radical (IC50) in the concentration range from 8.67 to 16.22 μg mL−1. Our results also showed that strong metal ion-chelating activity was found in the ficin- (higher activity) and bromelain-treated protein hydrolysates. In addition, oxidative stability of linoleic acid was significantly enhanced by two selected protein hydrolysates, particularly the bromelain-treated hydrolysate with the highest inhibition effect of linoleic acid oxidation (94.55 ± 0.10%). Interestingly, both of these two hydrolysates could effectively retard lipid oxidation of sunflower oil and sunflower oil-in-water emulsion, while the ficin-treated hydrolysate showed slightly better performance. Therefore, mung bean protein hydrolysates showed potential to inhibit lipid oxidation, which could be advantageous in the food industry for producing fortified food.
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影响因子：
8.8
作者：
Bah, Clara S. F.;Carne, Alan;Bekhit, Alaa El-Din A.
通讯作者：
Bekhit, Alaa El-Din A.
影响因子：
10.7
作者：
Mohammadian, Mehdi;Madadlou, Ashkan
通讯作者：
Madadlou, Ashkan
影响因子：
3.3
作者：
Kristensen MD;Bendsen NT;Christensen SM;Astrup A;Raben A
通讯作者：
Raben A
影响因子：
10.7
作者：
Du, Mengxia;Xie, Jianhua;Xie, Mingyong
通讯作者：
Xie, Mingyong
影响因子：
8.1
作者：
Achouri, A;Zhang, W
通讯作者：
Zhang, W