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United States Department of Agriculture

Agricultural Research Service

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

Author
item Do Evangelho, Jarine
item Berrios, Jose
item Pinto, Vania
item Dias-atunes, M
item Levien-vanier, Nathan
item Zavareze, Elessandra

Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/21/2016
Publication Date: 4/29/2016
Citation: Do Evangelho, J.A., Berrios, J.D., Pinto, V.Z., Dias-Atunes, M., Levien-Vanier, N., Zavareze, E. 2016. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates. Journal of Food Science and Technology. 36(1):23-27. doi: oi.org/10.1590/1678-457X.0047.

Interpretive Summary: The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates were analyzed and their antioxidant activity was evaluated by two methods of free radicals, namely ABTS and DPPH. Hydrolysis results showed that some bean proteins were completely hydrolyzed with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS. However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.

Technical Abstract: The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS+. However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.

Last Modified: 10/18/2017
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