Effect of thermosonication pre-treatment on mung bean (Vigna radiata) and white kidney bean (Phaseolus vulgaris) proteins: Enzymatic hydrolysis, cholesterol lowering activity and structural characterization
文献类型: 外文期刊
第一作者: Ashraf, Jawad
作者: Ashraf, Jawad;Liu, Liya;Awais, Muhammad;Xiao, Tianzhen;Wang, Lili;Zhou, Xianrong;Tong, Li-Tao;Zhou, Sumei
作者机构:
关键词: Hydrolysates; Cholesterol; HMG-CoA; FTIR; Hydrophobicity; Antioxidant activities
期刊名称:ULTRASONICS SONOCHEMISTRY ( 影响因子:7.491; 五年影响因子:7.537 )
ISSN: 1350-4177
年卷期: 2020 年 66 卷
页码:
收录情况: SCI
摘要: Protein hydrolysates have attained great attention due to a good nutritive food ingredient and higher biological activities. In this study, thermosonication, ultrasound and heat were used as a pre-treatment to obtain (< 3KDa) hydrolysate from mung bean and white kidney bean to understand the mechanism of cholesterol absorption into micelle and inhibition of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA) activity. Size exclusion high performance liquid chromatography (SE-HPLC) results of mung bean showed that the concentration of peptides (0.5KDa-1KDa and 1-3KDa) in the hydrolysate were significantly (p < 0.05) increased after thermosonication while, the peptides concentration (1-3KDa) in white kidney bean was significantly (p < 0.05) decreased. Thermosonication of mung bean hydrolysate exhibited higher inhibition of cholesterol solubilization, hydrophobicity and antioxidant activities. In addition, there was no difference observed in HMG-CoA activity and hydrophobicity between ultrasound alone and ultrasound combined with heat i.e. thermosonication treated hydrolysate of white kidney bean. Changes in secondary and tertiary structures were also analyzed under different processing conditions with maximum change due to thermosonication. Results indicated that mung bean hydrolysate had a great potential for inhibition of cholesterol synthesis and its solubility in the micelle, antioxidant activity and also convinced for its application in food and nutraceutical industries.
分类号:
- 相关文献
作者其他论文 更多>>
-
Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein
作者:Zhou, Qianqian;Zhang, Caimeng;Kong, Xiangzhen;Hua, Yufei;Chen, Yeming;Wang, Lili;Zhang, Yaowen
关键词:Mung bean protein; Protein extraction; Endogenous proteases; Cleavage specificity; Mung bean 11S globulin
-
Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch
作者:Lin, Ran;Lian, Xijun;Lin, Ran;Nie, Mengzi;Li, Jiaxin;Wang, Aixia;Gong, Xue;Wang, Fengzhong;Wang, Lili;Liu, Liya;Tong, Li-Tao;Dang, Bin;Yang, Xijuan
关键词:highland barley starch; pasting properties; short-term retrogradation; protein-starch interaction
-
Review of the ethanol-induced V-type starch (EVS) with different types including its preparation, characterization, and possible application in food field
作者:Li, Jiaxin;Wang, Aixia;Nie, Mengzi;Wang, Lili;Liu, Liya;Wang, Fengzhong;Tong, Li -Tao;Li, Jiaxin;Capuano, Edoardo;Tong, Li -Tao
关键词:Ethanol-induced V -type starch; Different scales; Cold-water swelling; Cavity structure; Encapsulation properties
-
The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch
作者:Nie, Mengzi;Li, Jiaxin;Lin, Ran;Gong, Xue;Wang, Lili;Wang, Fengzhong;Tong, Li-Tao;Dang, Bin;Zhang, Wengang;Yang, Xijuan
关键词:Highland barely starch; C18 fatty acids; Starch -lipid complex; Complex formation; Starch digestibility; Retrogradation
-
Colon microbiota and metabolite potential impact on tail fat deposition of Altay sheep
作者:Hou, Meng;Ye, Mengjun;Ma, Xuelian;Sun, Yawei;Yao, Gang;Wang, Jinquan;Ye, Mengjun;Liu, Liya;Li, Xin;Hu, Yan
关键词:Altay sheep; tail fat deposition; colon; microbiota; metabolite
-
Enhancing the Gelation Behavior of Transglutaminase-Induced Soy Protein Isolate(SPI) through Ultrasound-Assisted Extraction
作者:Li, Gaolin;Tao, Ran;Sun, Yufeng;Wang, Lili;Li, Yurui;Fan, Bei;Wang, Lili;Wang, Fengzhong
关键词:SPI; ultrasonic modification; physicochemical properties; gel properties
-
Enhancing the stability of mung bean-based milk: Insights from protein characteristics and raw material selection
作者:Dai, Ying;Liu, Jinqi;Xing, Lina;Zhu, Tong;Liu, Shuangneng;Lu, Jing;Zhou, Sumei;Li, Chunhong;Yan, Zheng;Zheng, Xiaowei;Wang, Li
关键词:Mung bean -based milk; Stability; Protein properties