Protein hydrolysates have attained great attention due to a good nutritive food ingredient and higher biological activities. In this study, thermosonication, ultrasound and heat were used as a pre-treatment to obtain (<3KDa) hydrolysate from mung bean and white kidney bean to understand the mechanism of cholesterol absorption into micelle and inhibition of 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMG-CoA) activity. Size exclusion high performance liquid chromatography (SE-HPLC) results of mung bean showed that the concentration of peptides (0.5KDa-1KDa and 1-3KDa) in the hydrolysate were significantly (p < 0.05) increased after thermosonication while, the peptides concentration (1-3KDa) in white kidney bean was significantly (p < 0.05) decreased. Thermosonication of mung bean hydrolysate exhibited higher inhibition of cholesterol solubilization, hydrophobicity and antioxidant activities. In addition, there was no difference observed in HMG-CoA activity and hydrophobicity between ultrasound alone and ultrasound combined with heat i.e. thermosonication treated hydrolysate of white kidney bean. Changes in secondary and tertiary structures were also analyzed under different processing conditions with maximum change due to thermosonication. Results indicated that mung bean hydrolysate had a great potential for inhibition of cholesterol synthesis and its solubility in the micelle, antioxidant activity and also convinced for its application in food and nutraceutical industries.

中文翻译：

---

热超声预处理对绿豆（Vigna radiata）和白芸豆（Phaseolus vulgaris）蛋白质的影响：酶促水解，降低胆固醇活性和结构表征。

由于良好的营养食品成分和较高的生物活性，蛋白质水解物已引起广泛关注。在这项研究中，使用热超声，超声和热作为预处理从绿豆和白芸豆中获得（<3KDa）水解产物，以了解胆固醇吸收到胶束中和抑制3-羟基-3-甲基戊二酰辅酶的机理。还原酶（HMG-CoA）活性。绿豆的尺寸排阻高效液相色谱（SE-HPLC）结果表明，热超声处理后，水解物中的肽浓度（0.5KDa-1KDa和1-3KDa）显着增加（p <0.05），而肽浓度（白芸豆中1-3KDa）显着降低（p <0.05）。绿豆水解物的热超声处理显示出对胆固醇增溶，疏水性和抗氧化活性的更高抑制作用。此外，单独超声和超声与热结合即热超声处理的白芸豆水解物之间，HMG-CoA活性和疏水性没有差异。还分析了在不同加工条件下由于热超声导致的最大变化，二级和三级结构的变化。结果表明，绿豆水解物具有抑制胆固醇合成及其在胶束中的溶解性，抗氧化活性的巨大潜力，并使其在食品和营养食品工业中具有应用前景。单独超声和超声联合加热即热超声处理的白芸豆水解物之间，HMG-CoA活性和疏水性没有差异。还分析了在不同加工条件下二级和三级结构的变化，其中最大变化归因于热超声处理。结果表明，绿豆水解物具有抑制胆固醇合成及其在胶束中的溶解性，抗氧化活性的巨大潜力，并使其在食品和营养食品工业中具有应用前景。单独超声和超声联合加热即热超声处理的白芸豆水解物之间，HMG-CoA活性和疏水性没有差异。还分析了在不同加工条件下由于热超声导致的最大变化，二级和三级结构的变化。结果表明，绿豆水解物具有抑制胆固醇合成及其在胶束中的溶解性，抗氧化活性的巨大潜力，并使其在食品和营养食品工业中具有应用前景。还分析了在不同加工条件下由于热超声导致的最大变化，二级和三级结构的变化。结果表明，绿豆水解物具有抑制胆固醇合成及其在胶束中的溶解性，抗氧化活性的巨大潜力，并使其在食品和营养食品工业中具有应用前景。还分析了在不同加工条件下二级和三级结构的变化，其中最大变化归因于热超声处理。结果表明，绿豆水解物具有抑制胆固醇合成及其在胶束中的溶解性，抗氧化活性的巨大潜力，并使其在食品和营养食品工业中的应用也令人信服。