Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme.

The physicochemical features of mung bean protein (MBP) and adzuki bean protein (ABP) hydrolysates derived from Alcalase (MBPHA, ABPHA) and Flavourzyme (MBPHF, ABPHF) were assessed using FTIR, hydrophobicity, emulsion activity, zeta potential, and health-promoting activities. The results proved that the choice of peptidase and substrate both have a significant effect on the hydrolysates in different physicochemical, structural and functional properties. Size exclusion-HPLC was used to fractionate the MBP and ABP hydrolysates. The results demonstrated that Alcalase hydrolysates included smaller peptides than Flavourzyme hydrolysates, and the chromatogram patterns of the two peptidases were similar. The peptides with the most potent antioxidant and ACE-inhibitory properties were identified using MALDI-TOF-MS. The fraction (F4) of MBPHA exhibited the highest levels of metal chelating activity. The Flavourzyme hydrolysates fraction (F2) and the ABPHA fraction (F2) showed the highest ABTS radical scavenging activity and ACE-inhibitory activity, respectively. Pro-Pro was identified in peptide sequences with ABTS radical scavenging activity as an active component while Pro-Gln was identified in peptide sequences with ACE-inhibitory activity. As a result, Pro-Pro and Pro-Gln, respectively, are likely-one of the characteristics of antioxidant and ACE-inhibitory peptides from MBP and ABP. Compared to mung bean and adzuki bean protein as substrate, Alcalase and Flavourzyme as peptidases significant impacted the development of distinct functionalities and biological activities.

Fractionation of foam-mat dried rice bean hydrolysates using membrane filtration and solid phase extraction: Peptide- and phenolic-based fractions with bioactive potential.

Flavourzyme was used to hydrolyze the germinated rice bean, and the hydrolysates were separated using membrane ultrafiltration with a molecular weight (MW) cut-off of 3 kDa. The ultrafiltration permeate fraction (UFP), non-fractionated hydrolysate (RH), and ultrafiltration retentate fraction (UFR) were foam-mat dried at two temperatures, 60 and 70 °C. The content of each phenolic composition in dried RH samples decreased with increasing drying temperature particularly gallic acid, p-coumaric acid, vanillin, rutin, and, quercetin dropped by 27, 24, 21, 35 and 33%, however the kind of phenolic compositions identified in dried samples was unaffected by drying temperature. Dried UFR and dried UFP had different chromatograms. When the dried UFP and dried UFR chromatograms were examined, it was discovered that the intensity of the peaks in the dried UFR chromatogram was much lower. The majority of phenolics can pass through ultrafiltration membranes with a molecular weight cut-off of 3 kDa, according to this finding. Individual phenolic compound levels in dried UFP samples were similar to RH, implying that the majority of phenolic components in dried rice bean protein hydrolysate were smaller than 3 kDa. With increasing drying temperature, gallic acid, p-coumaric acid, catechol, epicatechin and naringenin levels in dried UFP samples were decreased. The antioxidant capacity of dried rice bean hydrolysate was discovered to be due to phenolic components (gallic acid, epicatechin, catechol, ferulic acid, and rutin), which were found to be more prevalent than peptide fractions. As a result, rice bean hydrolysates could bring novel health advantages, which could lead to the development of nutraceuticals and food products.

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species.

The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, ß-phellandrene, and ß-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles.

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata).

This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p⩽0.05). Pretreatment with 1% (w/v) citric acid for 6h significantly increased the total phenolic content. The 18-h-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3-1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-h and 18-h-germinated rice beans were catechin and rutin.