FUNCTIONAL PROPERTIES OF FABA BEAN PROTEIN AND EFFECT OF ENZYMATIC HYDROLYSIS ON ITS ANTIOXIDANT ACTIVITY | ||
| Zagazig Journal of Agricultural Research | ||
| Article 10, Volume 46, Issue 1, January and February 2019, Pages 99-114 PDF (1.46 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/zjar.2019.40325 | ||
| Author | ||
| Mostafa Ali* | ||
| Food Technol. Dept., Fac. Agric., Kafrelsheikh Univ., Egypt | ||
| Abstract | ||
| Protein play an important role in determining structure and texture of various food products. Therefore, the goals of this research were to study the functional properties of faba bean protein cultivar, Giza3, compared to ß-Lactoglobulin (ß-Lg) and to hydrolyze this protein using pepsin at different pH values (1.5 and 3) and different incubation periods (0, 5, 10, 60, and 180 min) to characterize the resultant hydrolysates and evaluate their antioxidant activities. The solubility at different pH, emulsifying properties, stability against creaming and oil droplets size, of faba bean protein were tested compared to ß-Lg protein. The findings cleared that the solubility and emulsifying properties of faba protein were very low compared to ß-Lg. Concerning to hydrolysis process, the degree of hydrolysis at pH 1.5 was higher than that at pH 3. The molecular weight distribution bands of faba protein hydrolysates were in the range of 9–98 kDa using SDS-PAGE method while, peptides were in the range of 500 – 4000 Da using MALDI-TOF MS method. The results of both methods confirmed that the hydrolysis at pH 1.5 was higher than pH 3. Moreover, the enzymatic hydrolysis significantly improved the antioxidant activity of faba bean protein. Hydrolysates produced at pH 3 had a slight high antioxidant activity than at pH 1.5 at all incubation periods. Finally, these results suggest that faba bean hydrolysates could be used in preparing functional foods and as natural antioxidants to prevent oxidation process in food products. | ||
| Keywords | ||
| Faba bean protein; Functional properties; enzymatic hydrolysis; SDS-PAGE; MALDITOF MS; Antioxidant activity | ||
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