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| Effect of different protease enzymatic hydrolysis on biological activity of broad bean protein |
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| DOI：10.12166/j.zgyz.1003-7969/2020.07.013 |
| KeyWord:broad bean protein protease enzy matic hydrolysis antioxidation α-glucosidase |
| FundProject:省部共建三江源生态与高原农牧业国家重点实验室自主课题（2018-ZZ-03） |
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| Abstract: |
| Using Qinghai broad bean as raw material, the broad bean protein was extracted by drying, pulverizing, isoelectric precipitation and freeze-drying. Acid protease, bromelain and pepsin were used to hydrolyze broad bean protein. With the antioxidant activity and α-glucosidase activity inhibition rate as evaluating indicators, the effects of different protease enzymatic hydrolysis on the biological activity of broad bean protein were investigated. The results showed that after enzymolysis, the yield of broad bean protein polypeptide increased significantly. The yield of broad bean protein polypeptide after pepsin treatment reached 39.14%. The types and contents of amino acids in broad bean protein increased obviously after enzymatic hydrolysis by acid protease and bromelain. The scavenging rate of enzymolysis products of broad bean protein treated by bromelain on ABTS free radical could reach 90.53%(mass concentration 96 μg/mL), and its inhibition rate of α-glucosidase activity could reach 88.10%(mass concentration 48 μg/mL). The scavenging rate of enzymolysis products of broad bean protein treated by acid protease on DPPH free radical could reach 95.71%(mass concentration 96 μg/mL). The biological value of broad bean protein was greatly improved after enzymatic hydrolysis and it had a good development prospect. |
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