Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Katarzyna Sulewska, Anna Rybarczyk-Płońska, M. Karamać
{"title":"Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin","authors":"Katarzyna Sulewska, Anna Rybarczyk-Płońska, M. Karamać","doi":"10.31883/pjfns/155932","DOIUrl":null,"url":null,"abstract":"Lentil is a valuable protein-rich crop, the health-promoting value of which can be further enhanced by its protein hydrolysis. In the present study, lentil flour was treated with pancreatin and the antioxidant capacity of the obtained hydrolysates with different degrees of hydrolysis (DH, 4–20%) was determined and compared with that of flour. The molecular weight (MW) distribution of the lentil proteins and their products of hydrolysis was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Size exclusion-high performance liquid chromatography (SE--HPLC) was deployed to show the profile of low MW compounds of the hydrolysates. Additionally, total phenolic contents were determined with the Folin-Ciocalteu’s phenol reagent. The hydrolysates had higher antiradical activity against DPPH • , Trolox equivalent antioxidant capacity (TEAC) measured by the assay with ABTS •+ , ferric reducing antioxidant power (FRAP), and ability to bind Fe 2+ compared to lentil flour. Between the hydro - lysates, the highest DPPH • scavenging activity (EC 50 of 0.298 mg/mL), TEAC (98.6 µmol Trolox/g), FRAP (109.2 µmol Fe 2+ /g), antioxidant capacity of lipid-soluble compounds (ACL) determined by photoluminescence method (4.32 µmol Trolox/g), and Fe 2+ chelating activity (80% at hydrolysate concentration of 0.3 mg/mL) were found for those with low DH (4–8%), which contained some subunits of proteins, polypeptides, and peptides with a wide MW range (0.556–66.0 kDa). The total phenolic content increased with increasing DH. In conclusion, the antioxidant capacity of lentil flour can be significantly improved by the limited hydrolysis of its proteins with pancreatin, as a result of the release of polypeptides and peptides with a wide range of MW. Thus modified lentil flour may be addressed and explored in future research as a functional food ingredient.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.3000,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Polish Journal of Food and Nutrition Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.31883/pjfns/155932","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 1

Abstract

Lentil is a valuable protein-rich crop, the health-promoting value of which can be further enhanced by its protein hydrolysis. In the present study, lentil flour was treated with pancreatin and the antioxidant capacity of the obtained hydrolysates with different degrees of hydrolysis (DH, 4–20%) was determined and compared with that of flour. The molecular weight (MW) distribution of the lentil proteins and their products of hydrolysis was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Size exclusion-high performance liquid chromatography (SE--HPLC) was deployed to show the profile of low MW compounds of the hydrolysates. Additionally, total phenolic contents were determined with the Folin-Ciocalteu’s phenol reagent. The hydrolysates had higher antiradical activity against DPPH • , Trolox equivalent antioxidant capacity (TEAC) measured by the assay with ABTS •+ , ferric reducing antioxidant power (FRAP), and ability to bind Fe 2+ compared to lentil flour. Between the hydro - lysates, the highest DPPH • scavenging activity (EC 50 of 0.298 mg/mL), TEAC (98.6 µmol Trolox/g), FRAP (109.2 µmol Fe 2+ /g), antioxidant capacity of lipid-soluble compounds (ACL) determined by photoluminescence method (4.32 µmol Trolox/g), and Fe 2+ chelating activity (80% at hydrolysate concentration of 0.3 mg/mL) were found for those with low DH (4–8%), which contained some subunits of proteins, polypeptides, and peptides with a wide MW range (0.556–66.0 kDa). The total phenolic content increased with increasing DH. In conclusion, the antioxidant capacity of lentil flour can be significantly improved by the limited hydrolysis of its proteins with pancreatin, as a result of the release of polypeptides and peptides with a wide range of MW. Thus modified lentil flour may be addressed and explored in future research as a functional food ingredient.
胰蛋白酶水解扁豆粉的抗氧化能力
小扁豆是一种珍贵的富含蛋白质的作物,其蛋白质水解可进一步提高其保健价值。本研究用胰酶对扁豆粉进行处理,测定不同水解程度(DH, 4-20%)的水解产物的抗氧化能力,并与面粉进行比较。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析了小扁豆蛋白及其水解产物的分子量分布。采用粒径排除-高效液相色谱(SE- HPLC)分析了水解产物的低分子量化合物。另外,用Folin-Ciocalteu酚试剂测定总酚含量。与扁豆粉相比,其水解产物具有更高的抗DPPH•自由基活性、ABTS•+测定的Trolox当量抗氧化能力(TEAC)、铁还原抗氧化能力(FRAP)和结合fe2 +的能力。在水解产物中,低DH(4-8%)的DPPH•清除活性最高(ec50为0.298 mg/mL), TEAC(98.6µmol Trolox/g), FRAP(109.2µmol Fe 2+ /g),光致发光法测定的脂溶性化合物(ACL)的抗氧化能力(4.32µmol Trolox/g),铁2+螯合活性(在0.3 mg/mL的水解产物浓度下,铁2+螯合活性为80%),其中含有一些亚基的蛋白质,多肽和宽分子量范围的肽(0.356 - 66.0 kDa)。总酚含量随DH的增加而增加。综上所述,小扁豆粉的抗氧化能力可以通过胰蛋白酶的有限水解而显著提高,释放出多肽和分子量范围较宽的肽。因此,改性扁豆粉作为一种功能性食品原料,在今后的研究中有一定的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信