Exploring the Antioxidant and Structural Properties of Black Bean Protein Hydrolysate and Its Peptide Fractions.

ABSTRACT: A great deal of attention has been paid to charactering the protein hydrolysates prepared by enzymatic hydrolysis, while the influence of molecular weight (MW) distributions on the resultant hydrolysates remains unclear. This study aimed to explore the physicochemical and antioxidant characteristics of protein hydrolysate and its peptide fractions. Bromelain has been commonly used to hydrolyze black bean protein via response surface methodology (RSM). The optimal hydrolysis parameters were observed at 52°C, pH 7, E/S ratio of 2.2 (ratio of enzyme to substrate), and 4 h. Under these parameters, the hydrolysate (BPH) presented DPPH radical scavenging activity and Fe²⁺ chelating activity with IC₅₀ values of 100.08 ± 2.42 and 71.49 ± 0.81 μg/mL, respectively. This

SUBMITTER: Chen Y 

PROVIDER: S-EPMC9207475 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature