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review articleIssue 13 (4) 2014 pp. 385-391

Monika Karaś1, Anna Jakubczyk1, Urszula Szymanowska1, Małgorzata Materska2, Ewelina Zielińska1

1Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland
2
Department of Chemistry, University of Life Sciences in Lublin, Poland

Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)

Abstract

Nowadays, legume plants have been considered not only a source of valuable proteins necessary for the proper functioning and growth of the body but also a source of bioactive compounds such as bioactive peptides, that may be beneficial to human health and protect against negative change in food. The aim of this study was to investigate the effect of heat treatment on the release of antioxidant peptides obtained by hydrolysis of the yellow string beans protein. The antioxidant properties of the hydrolysates were evaluated through free radical scavenging activities (DPPH and ABTS) and inhibition of iron activities (chelation of Fe2+). The results show that the heat treatment had influence on both increased peptides content and antioxidant activity after pepsin hydrolysis of string bean protein. The peptides content after protein hydrolysis derived from raw and heat treated beans were noted 2.10 and 2.50 mg·ml-1, respectively. The hydrolysates obtained from raw (PHR) and heat treated (PHT) beans showed better antioxidant properties than protein isolates (PIR and PIT). Moreover, the hydrolysates obtained from heat treated beans showed the higher ability to scavenge DPPH• (46.12%) and ABTS+• (92.32%) than obtained from raw beans (38.02% and 88.24%, correspondingly). The IC50 value for Fe2+ chelating ability for pepsin hydrolysates obtained from raw and heat treatment beans were noted 0.81 and 0.19 mg·ml-1, respectively. In conclusion, the results of this study showed that the heat treatment string beans caused increase in the antioxidant activities of peptide-rich hydrolysates.

Keywords: protein hydrolysates, bioactive peptides, antioxidant activity, yellow string bean
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/5_4_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.4.5

For citation:

MLA Karaś, Monika, et al. "Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)." Acta Sci.Pol. Technol. Aliment. 13.4 (2014): 385-391. http://dx.doi.org/10.17306/J.AFS.2014.4.5
APA Karaś M., Jakubczyk A., Szymanowska U., Materska M., Zielińska E., (2014). Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.). Acta Sci.Pol. Technol. Aliment. 13 (4), 385-391 http://dx.doi.org/10.17306/J.AFS.2014.4.5
ISO 690 KARAś, Monika, et al. Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.). Acta Sci.Pol. Technol. Aliment., 2014, 13.4: 385-391. http://dx.doi.org/10.17306/J.AFS.2014.4.5