Two commercial plant proteases namely ficin and bromelain, were acquired to hydrolyze mung bean protein over 300 min hydrolysis, and the physicochemical and antioxidative properties of the obtained hydrolysates were investigated. Bromelain-treated mung bean protein hydrolysates presented a higher degree of hydrolysis in comparison with ficin-treated hydrolysates, further modifying their physicochemical and emulsifying properties. All mung bean protein hydrolysates exhibited 50% scavenging of DPPH radical (IC₅₀) in the concentration range from 8.67 to 16.22 μg mL⁻¹. Our results also showed that strong metal ion-chelating activity was found in the ficin- (higher activity) and bromelain-treated protein hydrolysates. In addition, oxidative stability of linoleic acid was significantly enhanced by two selected protein hydrolysates, particularly the bromelain-treated hydrolysate with the highest inhibition effect of linoleic acid oxidation (94.55 ± 0.10%). Interestingly, both of these two hydrolysates could effectively retard lipid oxidation of sunflower oil and sunflower oil-in-water emulsion, while the ficin-treated hydrolysate showed slightly better performance. Therefore, mung bean protein hydrolysates showed potential to inhibit lipid oxidation, which could be advantageous in the food industry for producing fortified food.

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绿豆蛋白水解物理化和抗氧化特性的比较评估

获得两种商业植物蛋白酶，即无花果蛋白酶和菠萝蛋白酶，在300分钟的水解时间内水解绿豆蛋白，并研究了所得水解物的理化和抗氧化特性。与无花果蛋白酶处理的水解产物相比，菠萝蛋白酶处理的绿豆蛋白水解产物呈现出更高的水解程度，进一步改变了其理化和乳化特性。所有绿豆蛋白水解物在8.67至16.22 μg mL ^{-1浓度范围内均表现出50%的DPPH自由基清除率(IC} ₅₀ ) 。我们的结果还表明，在无花果蛋白酶（较高活性）和菠萝蛋白酶处理的蛋白质水解产物中发现了很强的金属离子螯合活性。此外，两种选定的蛋白质水解产物显着增强了亚油酸的氧化稳定性，特别是菠萝蛋白酶处理的水解产物对亚油酸氧化的抑制效果最高（94.55±0.10%）。有趣的是，这两种水解产物都能有效延缓葵花籽油和葵花籽水包油乳液的脂质氧化，而无花果素处理的水解产物表现出稍好的性能。因此，绿豆蛋白水解物显示出抑制脂质氧化的潜力，这在食品工业中生产强化食品可能是有利的。