Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
Department of Food Science and Technology, University of Kashmir Hazratbal, Srinagar 190006, India.
Int J Biol Macromol. 2024 Oct;278(Pt 1):134647. doi: 10.1016/j.ijbiomac.2024.134647. Epub 2024 Aug 10.
The main objective of this work was to investigate the impact of ultrasonication assisted enzymatic treatment on the physicochemical and bioactive properties of broad bean (BBP), lentil bean (LBP), and mung bean (MBP) protein isolates. The protein was extracted using alkaline acid precipitation method, ultrasonicated at a frequency of 20 kHz, temperature 20-30 °C and then hydrolysed using alcalase enzyme (1 % w/w, pH 8.5, 30 min, 55 C). The generated hydrolysates were characterized by degree of hydrolysis (DH), SDS, FTIR, surface hydrophobicity, amino acid composition, antioxidant and antihypertensive properties. Results showed that the degree of hydrolysis was found to increase in ultrasonicated protein hydrolysate (18.9 to 40.71 %) in comparison to non- ultrasonicated protein hydrolysate (11 to 16.3 %). SDS-PAGE results showed significant changes in protein molecular weight profiles (100-11kDa) in comparison to their natives. However, no substantial change was found in ultrasonicated and non-ultrasonicated protein hydrolysates. The FTIR spectrum showed structural alterations in ultrasonicated and non-ultrasonicated protein hydrolysates, suggesting modifications in secondary structure such as amide A, amide I and amide II regions. The essential amino acid content varied in the range of 60.09 mg/g to 73.77 mg/g and 28.73 to 50.26 mg/g in case of ultrasonicated and non-ultrasonicated protein hydrolysates, and non-essential content varied in the range of 49.42 to 65.93 mg/g and 43.12 to 47.12 mg/g. Both antioxidant and antihypertensive activities were found to increase significantly in ultrasonicated and non-ultrasonicated protein hydrolysates in comparison to their native counterparts, highlighting their potential as functional ingredients for management of hypertension. It was concluded that ultrasonication assisted enzymatic hydrolysis is an efficient approach for production of bioactive pulse protein hydrolysates with enhanced nutracutical properties, thus offering promising avenues for their utilization in the food industry and beyond.
本工作的主要目的是研究超声辅助酶处理对菜豆（BBP）、兵豆（LBP）和绿豆（MBP）蛋白分离物的物理化学和生物活性特性的影响。采用碱性酸沉淀法提取蛋白质，在 20 kHz 的频率下进行超声处理，温度为 20-30°C，然后用碱性蛋白酶（1%w/w、pH8.5、30min、55°C）水解。用水解度（DH）、SDS、FTIR、表面疏水性、氨基酸组成、抗氧化和降压特性对生成的水解产物进行了表征。结果表明，与非超声蛋白水解物（11-16.3%）相比，超声蛋白水解物的水解度（18.9-40.71%）有所增加。SDS-PAGE 结果表明，与天然蛋白相比，其蛋白质分子量图谱（100-11kDa）发生了显著变化。然而，超声和非超声蛋白水解物中未发现明显变化。傅里叶变换红外光谱（FTIR）显示，超声和非超声蛋白水解物的结构发生了变化，表明二级结构发生了变化，如酰胺 A、酰胺 I 和酰胺 II 区域。必需氨基酸含量在超声和非超声蛋白水解物中的范围分别为 60.09mg/g 至 73.77mg/g 和 28.73mg/g 至 50.26mg/g，非必需氨基酸含量在超声和非超声蛋白水解物中的范围分别为 49.42mg/g 至 65.93mg/g 和 43.12mg/g 至 47.12mg/g。与天然蛋白相比，超声和非超声蛋白水解物的抗氧化和降压活性均显著增加，这突出了它们作为管理高血压的功能性成分的潜力。研究结果表明，超声辅助酶解是一种生产具有增强营养特性的生物活性豆蛋白水解物的有效方法，为其在食品工业及其他领域的应用提供了有前景的途径。
