酶解对全绿豆粉功能、抗氧化及血管紧张素I转换酶（ACE）抑制特性的影响。
Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour.
作者信息
Bhaskar Bincy, Ananthanarayan Laxmi, Jamdar Sahayog N
机构信息
1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019 India.
2Food Technology Division, FIPLY, Bhabha Atomic Research Centre, Trombay, Mumbai 400085 India.
出版信息
Food Sci Biotechnol. 2018 Jul 23;28(1):43-52. doi: 10.1007/s10068-018-0440-z. eCollection 2019 Feb.
Horse gram hydrolysate (HGH) with different degree of hydrolysis (DH) (20, 25, 35, 40, and 45%) was prepared from whole horse gram flour using alcalase. The amino acid composition of HGH showed the presence of essential amino acids. The alcalase hydrolysis (DH ≥ 20%) increased protein solubility with a notable difference in the pH range of 3-5 (< 0.05). The emulsifying activity and stability of HGH improved with increase in pH, especially at DH ≥ 25% (< 0.05). With increase in DH, the foaming properties reduced while the antioxidant and angiotensin I-converting enzyme inhibitory activities increased. Sensory evaluation showed no significant difference (> 0.05) in preference between control soup and soup mixed with HGH. Thus, these results suggest the possibility of HGH to be used as an appropriate functional ingredient with different food applications including in management of oxidative stress as well as in controlling hypertension .
使用碱性蛋白酶从全马豆粉制备了不同水解度（20%、25%、35%、40%和45%）的马豆水解物（HGH）。HGH的氨基酸组成显示含有必需氨基酸。碱性蛋白酶水解（水解度≥20%）提高了蛋白质的溶解度，在pH值3至5的范围内有显著差异（<0.05）。HGH的乳化活性和稳定性随pH值升高而提高，尤其是在水解度≥25%时（<0.05）。随着水解度的增加，发泡性能降低，而抗氧化和血管紧张素I转换酶抑制活性增加。感官评价表明，对照汤和添加HGH的汤在偏好上没有显著差异（>0.05）。因此，这些结果表明HGH有可能作为一种合适的功能成分用于不同的食品应用，包括管理氧化应激以及控制高血压。
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