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  • 标题:Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans ( Phaseolus vulgaris L.)
  • 本地全文:下载
  • 作者:Monika Karaś ; Anna Jakubczyk ; Urszula Szymanowska
  • 期刊名称:Acta Scientarum Polonorum - Technologia Alimentaria
  • 印刷版ISSN:1644-0730
  • 电子版ISSN:1898-9594
  • 出版年度:2014
  • 卷号:13
  • 期号:4
  • 页码:385-391
  • 出版社:Agricultural University of Poznan Press
  • 摘要:

    Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be benefi cial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant peptides obtained by hydrolysis of the yellow string beans protein. The antioxidant properties of the hydrolysates were evaluated through free radical scavenging activities (DPPH and ABTS) and inhibition of iron activities (chelation of Fe2+). The results show that the heat treatment had infl uence on both increased peptides content and antioxidant activity after pepsin hydrolysis of string bean protein. The peptides content after protein hydrolysis derived from raw and heat treated beans were noted 2.10 and 2.50 mg·ml-1, respectively. The hydrolysates obtained from raw (PHR) and heat treated (PHT) beans showed better antioxidant properties than protein isolates (PIR and PIT). Moreover, the hydrolysates obtained from heat treated beans showed the higher ability to scavenge DPPH (46.12%) and ABTS+• (92.32%) than obtained from raw beans (38.02% and 88.24%, correspondingly). The IC50 value for Fe2+ chelating ability for pepsin hydrolysates obtained from raw and heat treatment beans were noted 0.81 and 0.19 mg·ml-1, respectively. In conclusion, the results of this study showed that the heat treatment string beans caused increase in the antioxidant activities of peptide-rich hydrolysates.

  • 关键词:protein hydrolysates; bioactive peptides; antioxidant activity; yellow string bean
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