Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

Abstract

The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates' molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS•+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS•+ . However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

“…Ash content was, however, highest in all forms of white kidney bean (T, I, and H), reaching 5.1, 7.2, and 9.2%, respectively. Evangelho, et al [ 68 ] found that black bean proximate composition was 23.1% protein, 4.3% ash, 1.2% fat, 71.4% of total carbohydrate, and protein isolate was 81.6% protein, and 11.4% carbohydrates. Generally, ash content increased with protein isolation or hydrolysis by Alcalase, but protein content significantly increased by 73–75% in isolate forms (BKI, RKI, and WKI), and slightly decreased in the hydrolysates forms (BKH, RKH, and WKH), probably due to the increments in ash content by 11–21%.…”

“…A similar reduction in protein content of black bean protein was observed in a previous study after 2 h-Alcalase hydrolysis. These reductions were associated with an increase in the ash content of black bean protein hydrolysates, possibly as a result of supplying inorganic alkali to keep the pH constant during hydrolysis [ 68 ]. A similar reduction in protein content accompanied by an increase in ash content was observed in Alcalase-hydrolyzed chickpea protein [ 69 ].…”

Preparation of soy protein hydrolysates with antioxidant activity by using peptidases from latex of Maclura pomifera fruits

“…The digestion conditions and enzyme-specificities are key parameters in protein hydrolysis for determining the peptide-bonds to be cleaved. The resulting hydrolysates exhibit bioactive properties that are related to changes in protein structure, a reduction in molecular mass, and the surface-exposure of both ionizable and hydrophobic groups (Evangelho et al, 2016). With respect to the mechanism of action of antioxidant peptides, several studies demonstrated an ability to inhibit lipid peroxidation, to remove free radicals, to chelate metal ions, and to eliminate ROSs.…”

Antimicrobial, Antioxidant and Anti-Inflammatory Activities of Proteins of Phaseoulus lunatus (Fabaceae) Baby Lima Beans Produced in Ecuador

“…This results supports studies which show an inverse correlation between molecular weight and antioxidant activity (ZHAO et al 2012). The effect observed in different legume protein hydrolysates showed considerable antioxidant activity (DO EVANGELHO et al 2016;DURAK et al 2013;ALASHI et al 2014;CARRASCO-CASTILLA et al 2012). Table 2 shows the anti-inflammatory activities of protein isolates obtained at four pH levels (3.0, 4.0, 5.0 and 6.0) and hydrolysates (pH 5).…”