Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
J Food Biochem. 2021 Dec;45(12):e14004. doi: 10.1111/jfbc.14004. Epub 2021 Nov 18.
Food processing can alter protein structure, modulate enzyme accessibility, and therefore the release of bioactive peptides. Thus, processing techniques, boiling, high-pressure processing (HPP), and a combination of both, were compared for their efficiency to release antioxidant peptides after alcalase hydrolysis of Great Northern Beans (GNBs). The oxygen radical absorbance capacity (ORAC) indicated that boiled hydrolysates had the highest antioxidant activity (370.9 ± 43.8 µmol TEAC/g). Mass spectrometry-based analysis suggested that di- and tri-peptide expression were significantly altered among the three treatments, and either Ile, Leu, Phe, and Arg containing peptides potentially contributed toward the enhanced antioxidant activity. Furthermore, the total phenolic content of the HPP-treated hydrolysate was higher than the other two treatments, with ferulic acid being the most prominent phenolic compound present in the bean hydrolysates. This study indicates that thermal processing such as boiling is more effective in modulating the release of antioxidant peptides. PRACTICAL APPLICATIONS: Common beans (Phaseolus vulgaris), such as Great Northern Beans (GNBs) are one of the major pulse crops in the United States. Storage proteins in beans can release peptides with biological activities after enzymatic hydrolysis. However, processing conditions can modulate the release of peptides. The present study is primarily focused on comparing the two processing methods, boiling and HPP, and their combination for the generation of peptides with potential antioxidant activity in alcalase-digested GNBs. Data from the study suggest that thermal treatment such as boiling is more effective in modulating the release of peptides from alcalase hydrolysate of GNBs with antioxidant activity. This is particularly important because over different cultures around the world, boiling is the most widely used processing method for the cooking of beans, and hence, these data also ensure that boiling is the most effective method in getting the most beneficial effects from the consumption of beans.
食品加工可以改变蛋白质结构，调节酶的可及性，从而释放生物活性肽。因此，比较了煮、高压处理（HPP）和两者结合这三种方法在碱性蛋白酶水解大青豆后释放抗氧化肽的效率。氧自由基吸收能力（ORAC）表明，煮过的水解物具有最高的抗氧化活性（370.9±43.8µmol TEAC/g）。基于质谱的分析表明，三种处理方法中，二肽和三肽的表达都发生了显著变化，含有 Ile、Leu、Phe 和 Arg 的肽可能对增强抗氧化活性有贡献。此外，HPP 处理的水解物的总酚含量高于其他两种处理，其中阿魏酸是豆水解物中最主要的酚类化合物。本研究表明，如煮等热加工方法更有效地调节抗氧化肽的释放。 实际应用：普通豆类（菜豆），如大青豆（GNBs），是美国主要的豆类作物之一。豆类中的贮藏蛋白经酶解后可释放具有生物活性的肽。然而，加工条件可以调节肽的释放。本研究主要集中在比较两种加工方法，煮和 HPP，以及它们的组合，以生成具有潜在抗氧化活性的肽在碱性蛋白酶消化的 GNBs。该研究的数据表明，热处理，如煮，更有效地调节从碱性蛋白酶水解 GNBs 中释放具有抗氧化活性的肽。这一点尤其重要，因为在世界各地的不同文化中，煮是最广泛使用的豆类烹饪方法，因此，这些数据还确保了煮是从豆类消费中获得最有益效果的最有效方法。
