Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

Food Chemistry
Jianhua XieLihua Lin

Abstract

Mung bean Protein hydrolyses (MBPHs) have attracted a great deal of attention due to their variety of biological activities. In present study, MBPHs were fractionate according to the molecular mass into three fractions of MBPHs-I (<3 kDa), MBPHs-II (3-10 kDa) and MBPHs-III (>10 kDa). Their antioxidant activity and angiotensin-I converting enzyme (ACE) inhibitory of were investigated in vitro. Results showed that the alcalase-derived hydrolysate exhibited the highest degree of hydrolysis (DH) and trichloroacetic acid-nitrogen soluble index (TCA-NSI) versus those of other enzyme hydrolysates. MBPHs-I presented the best scavenge DPPH, hydroxyl radicals, superoxide radicals, Fe2+ chelating activities, and the best ACE inhibitory activity (IC50 = 4.66 μg/mL) than that of MBPHs and MBPHs-III. And MBPHs-I rich in hydrophobic and aromatic amino acids, and its secondary structure mainly contain α-helix, β-sheet and irregular coiled. Results indicated that MBPHs-I has a great potential as natural functional materials for supplement.

Citations

Jun 18, 2019·Journal of Food Science and Technology·Khetan ShevkaniLong Yu
Aug 30, 2019·International Journal of Biological Macromolecules·Yunping ZhuHongkai Liu
Oct 23, 2020·International Journal of Biological Macromolecules·Veymar G Tacias-PascacioRoberto Fernandez-Lafuente
Apr 4, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chanikan SonklinRotimi E Aluko
May 3, 2021·Journal of Food Biochemistry·Sumi Mekkara Nikarthil Sudhakaran, Devindra Shekappa Bukkan
Jun 12, 2021·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Arti NileJae-Wook Oh
Jun 23, 2021·International Journal of Biological Macromolecules·Veymar G Tacias-PascacioRoberto Fernandez-Lafuente
Dec 9, 2020·Journal of Agricultural and Food Chemistry·Khashayar Sarabandi, Seid Mahdi Jafari

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