绿豆萌发过程中绿豆蛋白的功能特性及其抗氧化性

Effects of germination on functional properties and antioxidant activity of mung bean protein

本文以绿豆为材料,研究了其萌发过程中绿豆蛋白的功能特性(溶解性、持水性、持油性、乳化性、起泡性、乳化稳定性、起泡稳定性)及抗氧化性(DPPH自由基清除率、金属离子螯合率、超氧阴离子自由基清除率)的动态变化。结果表明,随着萌发时间的不断延长,绿豆蛋白的溶解性、持水性、持油性、乳化性、起泡性均呈现先增加后降低的趋势,乳化稳定性和起泡稳定性得以增强。其中,溶解性萌发24 h时达到最高,萌发96 h最低;萌发的绿豆蛋白持水性、持油性和乳化性相对于未萌发的分别提高了1.57倍、4.13倍和2.47倍;乳化稳定性、起泡性和起泡稳定性较未萌发的分别提高了43.8%、46.6%和61.3%。此外,萌发过程中的绿豆蛋白抗氧化性呈现先升高后下降的趋势,萌发促进了绿豆蛋白的抗氧化性。其中,DPPH自由基清除率和金属离子螯合率均在绿豆萌发36 h达到最大,较未萌发的分别提高了73.8%和31.0%;超氧阴离子自由基清除率萌发48 h达到最大,较未萌发的提高了81.7%。随着绿豆萌发时间的延长,绿豆蛋白的功能特性和抗氧化性呈现先升高后下降的趋势,萌发中期(24~48 h)达到最大。因此,萌发提升了绿豆蛋白的功能特性和抗氧化性,扩大了其在食品加工中的应用,提高了其利用价值。

The object of this study was to analysis the effect of germination for the functional characteristics （solubility, water holding capacity, oil holding capacity, foam capacity, foam stability, emulsifying activity index, emulsion stability） of mung bean protein.As well as,the antioxidant activity （DPPH free radical scavenging rate, metal ion chelating rate and superoxide anion radical scavenging rate）also was measured during the germination time.The results showed that the solubility, water holding capacity, oil holding capacity, foam capacity,emulsifying activity index of mung bean protein increased first and then decreased with the germination time prolonged, and the foam stability and emulsion stability were enhanced.Among them, the solubility, which was highest at gelinination 24 h and the lowest in germination for 96 h.The water- holding capacity, oil absorption capacity and emulsifying property of the mung bean protein were 1.57 times,4.13 times and 2.47 times higher than that of the non-germination respectively. Emulsifying stability,foaming capacity and foaming stability were increased by 43.8% ,46.6% and 61.3% , respectively.In addition, the antioxidant activity of mung bean protein in the process of germination increased first and then decreased,and germination promoted the antioxidant activity of mung bean protein.Among them, DPPH free radical scavenging activity and metal ion chelating rate reached the maximum at 36 h of mung bean germination, which was 73.8% and 31.0% higher than that of non-germination respectively.The superoxide anion radical scavenging activity reached the maximum at 48 h,whieh was 81.7% higher than that non-germination.With the prolongation of the germination time of mung bean, the functional and antioxidant properties of mung bean protein increased first and then decreased, and reached the maximum in the middle stage （24-48 h）.With the prolongation of mung bean germination time,the functional and antioxidant properties of the isolates increased first and then decreased, and the highest was in the middle stage （24 -48 h ） .Therefore, the germinationenhanced the functional and antioxidant propertiesof mung beanproteinand improves the utilization value of mung bean.Germinated mung bean can be used as a potential food ingredient protein for food industry.