TY - JOUR
T1 - Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris
AU - Guzmán-Méndez, Beatriz
AU - Jaramillo-Flores, Maria Eugenia
AU - Chel-Guerrero, Luis
AU - Betancur-Ancona, David
PY - 2014/8
Y1 - 2014/8
N2 - Summary: Limited and extensive hydrolysates were obtained from Phaseolus lunatus (LHl and EHl) and hard-to-cook Phaseolus vulgaris (LHv and EHv) using the enzymes Flavourzyme®, Alcalase®, Pancreatin® and a sequential Pepsin®-Pancreatin® system. Degrees of hydrolysis varied from 8.32% to 31.60%. SDS-PAGE of extensive hydrolysates showed molecular weights smaller than limited hydrolysates. Differential scanning calorimeter (DSC) analysis of LHl and EHl revealed the presence of two endothermic transitions; LHv and EHv had only one. LHv presented a higher content of hydrophobic amino acids whose surface hydrophobicity was 12.17. Functional properties such as nitrogen solubility, foaming capacity and emulsifying activity index in LHv were better than LHl at different pH evaluated. However, the latter showed better foaming stabilities. Amino acids such as His, Tyr, Trp and Arg were observed in greater amounts in both extensive hydrolysates. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and metal-chelating activities in EHv and EHl increased significantly compared to the source material.
AB - Summary: Limited and extensive hydrolysates were obtained from Phaseolus lunatus (LHl and EHl) and hard-to-cook Phaseolus vulgaris (LHv and EHv) using the enzymes Flavourzyme®, Alcalase®, Pancreatin® and a sequential Pepsin®-Pancreatin® system. Degrees of hydrolysis varied from 8.32% to 31.60%. SDS-PAGE of extensive hydrolysates showed molecular weights smaller than limited hydrolysates. Differential scanning calorimeter (DSC) analysis of LHl and EHl revealed the presence of two endothermic transitions; LHv and EHv had only one. LHv presented a higher content of hydrophobic amino acids whose surface hydrophobicity was 12.17. Functional properties such as nitrogen solubility, foaming capacity and emulsifying activity index in LHv were better than LHl at different pH evaluated. However, the latter showed better foaming stabilities. Amino acids such as His, Tyr, Trp and Arg were observed in greater amounts in both extensive hydrolysates. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and metal-chelating activities in EHv and EHl increased significantly compared to the source material.
KW - Antioxidant
KW - Bioactive properties
KW - Enzymatic hydrolysis
KW - Functional properties
KW - Metal-chelating
KW - Phaseolus lunatus
KW - Phaseolus vulgaris
UR - http://www.scopus.com/inward/record.url?scp=84904381779&partnerID=8YFLogxK
U2 - 10.1111/ijfs.12495
DO - 10.1111/ijfs.12495
M3 - Artículo
SN - 0950-5423
VL - 49
SP - 1859
EP - 1868
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 8
ER -