Functional Properties of Faba Bean Protein and Effect of Enzymatic Hydrolysis on Its Antioxidant Activity

Abstract

Protein play an important role in determining structure and texture of various food products. Therefore, the goals of this research were to study the functional properties of faba bean protein cultivar, Giza3, compared to ß-Lactoglobulin (ß-Lg) and to hydrolyze this protein using pepsin at different pH values (1.5 and 3) and different incubation periods (0, 5, 10, 60, and 180 min) to characterize the resultant hydrolysates and evaluate their antioxidant activities. The solubility at different pH, emulsifying properties, stability against creaming and oil droplets size, of faba bean protein were tested compared to ß-Lg protein. The findings cleared that the solubility and emulsifying properties of faba protein were very low compared to ß-Lg. Concerning to hydrolysis process, the degree of hydrolysis at pH 1.5 was higher than that at pH 3. The molecular weight distribution bands of faba protein hydrolysates were in the range of 9-98 kDa using SDS-PAGE method while, peptides were in the range of 500 -4000 Da using MALDI-TOF MS method. The results of both methods confirmed that the hydrolysis at pH 1.5 was higher than pH 3. Moreover, the enzymatic hydrolysis significantly improved the antioxidant activity of faba bean protein. Hydrolysates produced at pH 3 had a slight high antioxidant activity than at pH 1.5 at all incubation periods. Finally, these results suggest that faba bean hydrolysates could be used in preparing functional foods and as natural antioxidants to prevent oxidation process in food products.

Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice

“…Radical scavenging activity of all hydrolysates was generally higher than that of the original substrate (Fig. 2, A and B), as recently observed for a faba bean pepsin hydrolysate (Ali, 2019). Among single enzyme hydrolysates, the most active was the one obtained by alcalase (P< 0.05).…”

“…In particular, a recent work showed angiotensin-converting enzyme (ACE)-inhibitory, antioxidant and lipoxygenase-inhibitory activities of faba bean proteins after fermentation with Lactobacillus plantarum 299v (Jakubczyk, Karas, Złotek, Szymanowska, Baraniak & Bochnak, 2019). Pepsin treatment of a faba bean protein extract significantly increased its antioxidant properties (Ali, 2019). It is worth noting that proteolysis has improved the biological properties of other foods as well.…”

Limited enzymatic hydrolysis of green coffee protein as a technique for preparing new functional food components

“…Incubation at pH 1.5 showed the highest reduction in the area under curve, where the value was reduced by 80.5% after 3 h. By contrast, it was reduced by 18.6% after hydrolysis for 3 h at pH 3. These results are in agreement with Ali (2019b) who found that the content of faba protein, calculated as area under curve, was decreased when the protein had been treated with pepsin at pH 1.5 and 3 for different periods.…”

“…In general, the findings in the Figures show that GC protein was hydrolyzed at pH 1.5 better than at pH 3, because at pH 1.5 the number of peptides produced was higher, as well as the intensity of peaks. In contrast, GC protein incubated with pepsin at pH 3 did not hydrolyze well even after 3 h. These results are in accordance with results of Ali (2019b) who reported that the faba bean protein hydrolyzed with pepsin at pH 1.5 was more affected than at pH 3. Finally, these results support the DH, SDS-PAGE, and RP-HPLC results.…”

How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?

“…First, these reactions can improve the biological properties of protein hydrolysates through the increase in the release of bioactive peptides with health beneficial effects. For instance, pepsin treatment of a faba bean protein extract significantly increased the antioxidant properties along with angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibitory activities (Ali, 2019; Felix et al, 2019a; Samaei et al, 2020). Proteolysis may also modify the nutritional properties by removing or reducing anti‐nutritional compounds such as phytic acid, vicine, and convicine (Rosa‐Sibakov et al, 2018).…”