Characterization of main protein fraction from red pepper seeds: antioxidant capacity, physicochemical and functional properties, and enzymatic hydrolysis for peptides generation.

ABSTRACT: This study aimed to investigate the major protein fractions (E-RPSP and Z-RPSP, near 48 kDa) of seeds of Erjingtiao and Zidantou red peppers. The results showed that Z-RPSP had great antioxidant capacity. It exhibited 59.7 %, 47.6 % and 38.9 % of 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radical scavenging rates at 0.8 mg/mL. Besides, Fe²⁺ chelating rate of Z-RPSP (0.8 mg/mL) was 70.9 %. Z-RPSP is an α + β protein and displayed good functional properties, such as emulsifying (emulsifying activity and stability indexes at pH 8: 37.9 m²/g and 60.8 %) and gel-forming properties (least gelation concentration: 140 mg/mL). Z-RPSP components were identified by liquid chroma

SUBMITTER: Ning H 

PROVIDER: S-EPMC12670109 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature