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>>
-
Analysis of oil-water interface behavior of soy protein isolate-/3-Lactoglobulin blend system and rheological properties in high internal phase emulsion
作者:Qiu, Runkang;Ma, Peihua;Chen, Zhaoshi;Luo, Huanxiang;Liu, Linggao;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Fan, Bei;Tong, Litao;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Soy protein isolate (SPI); High internal phase emulsions; Interfacial rheology; Dynamic large oscillation rheology
-
Texture and structure of high-moisture extrudates produced from soybean protein isolates with different 7S/11S globulin ratios
作者:Fei, Chengxin;Li, Lin;Zhao, Ruojie;Wang, Xinrui;Fan, Bei;Liu, Liya;Wang, Fengzhong;Huang, Yatao;Wang, Fengzhong;Huang, Yatao
关键词:Soybean protein isolate; 7S/11S ratio; High-moisture extrusion; Texture
-
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
作者:Kou, Delin;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Kou, Delin;Li, Yifei;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Whole grain food; Highland barley; 3D printing; Dysphagia
-
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
作者:Zhao, Peiyao;Kou, Delin;Qiu, Runkang;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Li, Shugang;Awais, Muhammad
关键词:3D printing; Soy protein isolate; Egg white protein; Dysphagia food
-
Effects of neem leaf extract on physiochemical traits and antioxidant activity of peach fruit during storage
作者:Li, Jianhui;Hanif, Muhammad;Azam, Muhammad;Khan, Muhammad Arslan;Umer, Muhammad Ali;Chaudhary, Beenish;Hussain, Imtiaz;Khan, Tariq Aziz;Awais, Muhammad;Rehman, Shoaib ur;Ilahy, Riadh;Liu, Hongru;Lyu, Yi
关键词:NLE application; Quality attributes; Enzymatic activities; Antioxidant capacity; Ambient storage
-
Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice
作者:Wang, Guozhen;Zhou, Jiejun;Li, Bin;Lyu, Qingyun;Ding, Wenping;Luo, Xiaogang;Tong, Li-Tao
关键词:Peleg equation; GBR; Semidry milling
-
Genome-Wide Analysis of the PLATZ Gene Family in Oryza Genus: Evolution, Expression During Inflorescence Development and Stress Responses
作者:Chen, Hongwei;Ma, Xiufang;Lv, Guilan;Wang, Zheng;Wang, Lili;Yan, Bowen;Shang, Wenqi;Wang, Xianju;Ma, Zuobin;Zheng, Wenjing
关键词:
PLATZ gene family;Oryza genus; molecular evolution; expression profiling