单花巨瘤抗氧化蛋白和肽的分离与鉴定Verdc。马克种子：热处理对其营养成分的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-25 DOI:10.1016/j.foodchem.2025.143592

Shanmuganathan Nagarjun , Prabaharan Janani , Suresh Harykrishnan , Kanagaraja Abinaya , Munusamy Thirumavalavan , Sakthivelu Meenakumari , Raman Pachaiappan

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引用次数: 0

摘要

研究了不同温度（70 °C、90 °C、110 °C）和对照（生种子）煎炸的uniflorum种子的营养和抗营养活性成分。与对照相比，单宁（52.4 %）和植酸（46.3% %）显著降低了生物活性。用10 kDa和3 kDa分离膜依次纯化基于缓冲液的蛋白质。在70 °C和90 °C下煎炸样品的3 kDa切段回收率最高，分别为50.13 %和54.74 %。经70 °C高温煎炸后，用高效液相色谱法检测肽段，用MALDI-TOF MS鉴定氨基酸序列。FRAP、DPPH、ABTS和NOS等抗氧化实验表明，3个 kDa截止样品在70 °C下煎炸后的抗氧化能力约为80 %。

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Practical approaches for isolation and characterization of antioxidant proteins and peptides from Macrotyloma uniflorum (lam.) Verdc. (horse gram) seeds: Effects of heat treatment on the nutritional composition

This study focused on profiling the nutritional and anti-nutritional bioactive compounds in M. uniflorum seeds fried at different temperatures (70 °C, 90 °C, 110 °C) and the control (raw seeds). The significant reduction of bioactivity due to tannin (52.4 %) and phytic acid (46.3 %) in comparison with control was observed. Buffer based extraction of the proteins was sequentially filtered by 10 kDa and the 3 kDa cut-off membrane. The highest recovery percentage of 50.13 % and 54.74 % was obtained in the 3 kDa cut off of samples fried at 70 °C and 90 °C. The peptides were detected by HPLC and the peptide mass fingerprinting was by MALDI-TOF MS for the sample fried at 70 °C. The antioxidant assays such as FRAP, DPPH, ABTS and NOS assay showed the high antioxidant power of around 80 % in 3 kDa cut-off samples fried at 70 °C.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.