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Effect of processing conditions and in vitro protein digestion on bioactive potentials of commonly consumed legumes

机译：加工条件和体外蛋白质消化对常用豆类生物活性潜力的影响

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摘要

The antioxidant properties and ACE inhibitory activity of green gram, horse gram, lentil, chickpea, cowpea, black pea and white pea were evaluated before and after different processing conditions and in vitro protein digestion (IVPD). Chemical assaysindicated that unprocessed horse gram had the highest antioxidant activity. The process of soaking decreased radical scavenging activity (RSA), total antioxidant capacity (TAC), ferric ion reducing power (FRAP) and metal ion chelation activity (MICA) inall the legumes. Cooking of the soaked seeds led to further decreases in these activities. Germination improved MICA in chickpea and lentil as well as TAC in all the legumes except for white pea. IVPD increased RSA and TAC of all the legumes by 2-4 folds, while FRAP and MICA in selective legumes showed a significant contribution from the peptides released due to hydrolysis of proteins. The scavenging and reducing activities in this legume as well as other legumes were correlated with free phenolics content. However, in contrast to the chemical assay, biological assays showed no such correlation. Significant ACE inhibitory activity was observed only after rVPD of the legumes.
机译：在不同的加工条件和体外蛋白质消化（IVPD）之前和体外蛋白质消化（IVPD）之前和之后评估了绿色克，马克，扁豆，鹰嘴豆，豇豆，黑豌豆和白豌豆的抗氧化性能和ACE抑制活性。化学分析导致​​未处理的马克具有最高的抗氧化活性。浸泡的过程减少了激进的清除活性（RSA），总抗氧化能力（TAC），铁离子还原功率（FRAP）和金属离子螯合活性（云母）inall豆类。烹饪浸泡的种子导致这些活动进一步降低。猪肉和扁豆的萌发改善了云母，除了白豌豆之外的所有豆类中的TAC。 IVPD将所有豆类的RSA和TAC增加2-4倍，而选择性豆类中的FRAP和MICA显示出由于蛋白质水解而从释放的肽的显着贡献。在这种豆类中的清除和减少活动以及其他豆类与游离酚类含量相关。然而，与化学测定相比，生物学测定没有显示出这种相关性。仅在豆类的RVPD之后仅观察到显着的ACE抑制活性。

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