Comparative assessment of physicochemical and antioxidative properties of mung bean protein hydrolysates.

ABSTRACT: Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein hydrolysates presented a higher degree of hydrolysis in comparison with ficin-treated hydrolysates, further modifying their physicochemical and emulsifying properties. All mung bean protein hydrolysates exhibited 50% scavenging of DPPH radical (IC₅₀) in the concentration range from 8.67 to 16.22 μg mL^-1. Our results also showed that strong metal ion-chelating activity was found in the ficin- (higher activity) and bromelain-treated protein hydrolysates. In addition, oxidative stability of linoleic acid was s

SUBMITTER: Zheng Z 

PROVIDER: S-EPMC9048705 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature