School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
Food Chem. 2022 Nov 1;393:133397. doi: 10.1016/j.foodchem.2022.133397. Epub 2022 Jun 3.
This study aimed to investigate physicochemical, functional and antioxidant properties of mung bean protein (MBP) enzymatic hydrolysates (MBPEHs) by alcalase, neutrase, protamex, flavourzyme and papain. Physicochemical properties were evaluated by SDS-PAGE, particle size distribution, FTIR, ultraviolet visible and fluorescence spectrophotometries. ABTS, hydroxyl scavenging, Fe chelating activity were used to evaluate antioxidant activity. Enzymolysis with five proteases decreased average particle size, α-helix, β-sheet, surface hydrophobicity of hydrolysates. Alcalase hydrolysate had the highest degree of hydrolysis (23.55%), absolute zeta potential (33.73 mV) and the lowest molecular weight (<10 kDa). Protamex and papain hydrolysates had higher foaming capacities, emulsification activity indexes, emulsion stability indexes (235.00%, 123.07 m/g, 132.54 min; 200.10%, 105.39 m/g, 190.67 min) than MBP (135.03%, 20.03 m/g, 30.88 min). Alcalase hydrolysate demonstrated the lowest IC (mg/mL) in ABTS (0.12), hydroxyl (2.98), Fe chelating (0.22). These results provide support for application of MBPEHs as foaming agent, emulsifier and antioxidant in food industry.
本研究旨在通过碱性蛋白酶、中性蛋白酶、胰蛋白酶、风味蛋白酶和木瓜蛋白酶来研究绿豆蛋白（MBP）酶解产物（MBPEHs）的理化、功能和抗氧化特性。通过 SDS-PAGE、粒径分布、傅里叶变换红外光谱（FTIR）、紫外可见分光光度法和荧光分光光度法来评估理化性质。使用 ABTS、羟基清除、Fe 螯合活性来评估抗氧化活性。五种蛋白酶的酶解降低了水解产物的平均粒径、α-螺旋、β-折叠、表面疏水性。碱性蛋白酶水解产物具有最高的水解度（23.55%）、绝对zeta 电位（33.73 mV）和最低的分子量（<10 kDa）。Protamex 和木瓜蛋白酶水解产物具有更高的起泡能力、乳化活性指数和乳化稳定性指数（235.00%、123.07 m/g、132.54 min；200.10%、105.39 m/g、190.67 min），而 MBP（135.03%、20.03 m/g、30.88 min）则较低。碱性蛋白酶水解产物在 ABTS（0.12）、羟基（2.98）和 Fe 螯合（0.22）中表现出最低的 IC（mg/mL）。这些结果为 MBPEHs 在食品工业中作为起泡剂、乳化剂和抗氧化剂的应用提供了支持。
