Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species

Abstract

The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (M W ) range of 20-95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

“…Sharma et al (2014) observed water absorption capacity of 10 different genotypes of golden soybean flours within a range of 94.3 to 119.50ml/100g. Agume et al (2017) and Chen et al (2017) reported higher values for WAC of soybean flour as 313 and 427ml/100g, respectively. Value of water absorption capacity of the present study falls in between the values quoted by Sharma et al (2014) and Chen et al (2017), which may be due to the varietal variation and place of cultivation of soybean.…”

“…Agume et al (2017) and Chen et al (2017) reported higher values for WAC of soybean flour as 313 and 427ml/100g, respectively. Value of water absorption capacity of the present study falls in between the values quoted by Sharma et al (2014) and Chen et al (2017), which may be due to the varietal variation and place of cultivation of soybean. Singh (2017) reported WAC of 257 and 307ml/100g for the raw and malted black soybean whereas Marquezi et al (2017) observed WAC of 130.2 and 137.4 ml/100g for the black varieties of common bean.…”

“…Foaming capacity of 14.67% in present study is lower than the values reported by Oshodi and Ekperigin (1989) and Acuna et al (2012) as 68% in pigeon pea flour and 37.21% in soybean flour. Chen et al (2017) reported lower values for foaming capacity of black soybean as 12.5%. Foaming properties are the functional properties, where aeration and overrun are required e.g.…”

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

“…The amino acid composition of GP, GPH-T, and GPH-T was analyzed using the method in our previous literature (Chen, Wang, Liu, & Chen, 2017). The amino acids' derivatives were filtered and then determined by HPLC (Beijing Persee General Instrument Co., Ltd, Beijing, China) using an ODS C 18 column (4.6 mm × 250 mm × 5 μm, Kromasil).…”

Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review

“…Additionally, another research group demonstrated that treatment of mice with diethylnitrosamine during a high‐fat diet that contains soy protein isolates suppresses the growth of hepatic tumours, injury and inflammation as compared to mice fed the casein protein (Mercer et al ., ). According to this evidence, proteins, peptides and specific amino acids from soybeans do not only exhibit antioxidant and anti‐inflammatory properties but also have synergistic effects contributing to chemoprevention (Chakrabarti et al ., ; Chen et al ., ).…”