Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna mungo) Hydrolysate with High Antioxidant Activity
Keywords:
Bean hydrolysate, Antioxidant activity, FRAP, Total phenolic content, Vigna mungoAbstract
Black gram bean (Vigna mungo) hydrolysate was produced using commercial enzyme, Flavourzyme® to break down the peptide bonds. Hydrolysis conditions i.e. enzyme concentration of 1–7% (by dried weight of steamed bean) and hydrolysis time of 60–1200 min, were optimized for high antioxidant activity hydrolysate using response surface methodology based on central composite rotational design. The effect of hydrolysis conditions on degree of hydrolysis (DH), total phenolic content (TPC), browning and antioxidant activity as DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) was determined. The results of this study showed that increasing the enzyme concentration and hydrolysis time significantly affected DH as increasing DH influenced amount of free amino groups, released TPC and Maillard reaction products (MRPs); these components affected the antioxidant activity of black gram bean hydrolysate. The optimum hydrolysis condition to reach DH of 75% was 6.09% Flavourzyme® and 360 min of hydrolysis time, giving a predicted value of DPPH radical scavenging activity and FRAP values in the range of 80.47–80.48% and 1.42–1.43 µmol Trolox per gram of black gram beans (d.b.), respectively. The validation was confirmed using percentage error measurement. It was found that the observed values were different from the predict values within a range of 0.54–27.46% error. Thus, the obtained optimized model could be used for predicting desired responses for black gram bean hydrolysate production.
References
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Clemente, A., Vioquea, J., Sánchez-Vioquea, R., Pedrochea, J., Bautistab, J. and Millána, F. 1999. Protein quality of chickpea (Cicer arietinum L.) protein hydrolysates. Food Chemistry. 67: 269–274.
Cumby, N., Zhong, Y., Naczk, M. and Shahidi, F. 2008. Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chemistry. 109: 144–148.
Del Mar Contreras, M., Hernández-Ledesma, B., Amigo, L., MartínÁlvarez, P.J. and Recio, I. 2011. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology. LWT-Food Science and Technology. 44(1): 9–15.
Do Evangelho, J.A., Berrios, J.D., Pinto, V.Z., Dias-Atunes, M., Levien-Vanier, N. and Zavareze, E. 2016. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates. Journal of Food Science and Technology. 36(1): 23–27.
Garcia-Mora, P., Frias, J., Peñas, E., Zieliński, H., Giménez-Bastida, J.A., Wiczkowski, W., Zielińska, D. and Martínez-Villaluenga, C. 2015. Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins. Journal of Functional Foods. 18: 319–332.
Jamil, N.H., Halim, N.R.A. and Sarbon, N.M. 2016. Optimization of enzymatic hydrolysis condition and functional properties of eel (Monopterus sp.) protein using response surface methodology (RSM). International Food Research Journal. 23(1): 1–9.
Klompong, V., Benjakul, S., Kantachote, D. and Shahidi, F. 2007. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry. 102: 1317–1327.
Li, B., Chen, F., Wang, X., Ji, B. and Wu, Y. 2007. Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization–mass spectrometry. Food Chemistry. 102(4): 1135–1143.
Liu, P., Huang, M., Song, S., Hayat, K., Zhang, X., Xia, S. and Jia, C. 2012. Sensory characteristics and antioxidant activities of Maillard reaction products from soy protein hydrolysates with different molecular weight distribution. Food Bioprocess Technology. 5: 1775–1789.
Luna-Vital, D.A., Mojica, L., González de Mejía, E., Mendoza, S. and Loarca-Piña, G. 2015. Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review. Food Research International. 76: 39–50.
Mune Mune, M.A. 2015. Optimizing functional properties of bambara bean protein concentrate by enzymatic hydrolysis using pancreatin. Journal of Food Processing and Preservation. 39(6): 2572–2580.
Nwokolo, E. and Smartt, J. 1996. Food and feed from legumes and oilseeds (pp. 12–32). Chapman and Hall, London.
Rice-Evans, C., Miller, N. and Paganga, G. 1997. Antioxidant properties of phenolic compounds. Trends in Plant Science. 2(4): 152–159.
Sangsukiam, T. and Duangmal, K. 2017. A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders. International Journal of Food Science and Technology. 52: 1971–1982.
Sarmadi, B.H. and Ismail, A. 2010. Antioxidative peptides from food proteins: A review. Peptides. 31(10): 1949–1956.
Sbroggio, M.F., Montilha, M.S., Figueiredo, V.R.G., Georgetti, S.R. and Kurozawa, L.E. 2016. Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates. Food Science and Technology. 36(2): 375–381.
Siebert, K.J., Troukhanova, N.V. and Lynn, P.Y. 1996. Nature of polyphenol-protein interactions. Journal of Agricultural and Food Chemistry. 44: 80-85.
Sritongtae, B., Sangsukiam, T., Morgan, M.R. and Duangmal, K. 2017. Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellate). Food Chemistry. 227: 280–288.
Wani, I.A., Sogi, D.S., Shivhare, U.S. and Gill, B.S. 2015. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Research International. 76: 11–18.
Waterhouse, A.L. 2005. Polyphenolics. In Wrolstad, R.E., Terry, E.A., Decker, E.A., Penner, M.H., Reid, D.S., Schwartz, S.J., Shoemaker, C.F., Smith, D. and Sporns, P. (Eds.). Handbook of Food Analytical Chemistry (pp. 461–470). John Wiley and Sons, London.
Xu, B., and Chang, S.K.C. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agricultural and Food Chemistry. 57: 4754–4764.
Zha, F., Wei, B., Chen, S., Dong, S., Zenga., M. and Liua, Z. 2015. The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen specie s in human HepG2 cells. Food and Function. 6: 1919–1927.
Zhang, Y.J., Li Q., Zhang, Y.X., Wang, D. and Xing, J.M. 2012. Optimization of succinic acid fermentation with Actinobacillus succinogenes by response surface methodology (RSM). Journal of Zheijang University SCIENCE B - Biomedicine and Biotechnology. 13(2): 103–110.
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Published
2019-03-08
How to Cite
Bumrungsart, Naruemol, and Kiattisak Duangmal. 2019. “Optimization of Enzymatic Hydrolysis Condition for Producing Black Gram Bean (Vigna Mungo) Hydrolysate With High Antioxidant Activity”. Food and Applied Bioscience Journal 7 (3):105-17. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176788.
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Food Chemistry, Nutrition, and Analysis
