Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
Abstract
The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) reagent by the direct procedure. In addition, the effect of high temperature and water during thermal treatments on changes of the antioxidant capacity of proteins was investigated. The concentration of total cysteine, free sulfhydryl groups (-SH) and disulfide bonds (-S-S) were determined using Ellman's reagent, 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) and disodium 2-nitro-5-thiosulfobenzoate (NTSB2-). Wheat gluten, as the most complex protein, had higher concentration of disulfide bonds (4537 nmol/mg) and total cysteine (93.88 nmol/mg) compared to other tested proteins and showed the highest ABTS radical scavenging activity (74.39 mmol Trolox/kg). The antioxidative capacity of tested proteins was correlated negatively with free -SH group concentrati...on and positively with total cysteine and -S-S bond concentration indicating a high effect of physical structure of a protein on its antioxidative properties. The antioxidant activity of melanoproteins formed in pea protein isolate/glucose model system during heating was threefold higher than that of initial pea protein. However, the highest amount of furosine was also formed in this model system under the same heating conditions.
Keywords:
antioxidant capacity / proteins / melanoproteins / free sulfhydryl groups / disulfide bonds / furosineSource:
Food Research International, 2012, 49, 1, 1-6Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1016/j.foodres.2012.06.031
ISSN: 0963-9969
WoS: 000311592500001
Scopus: 2-s2.0-84865963472
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Žilić, Sladjana AU - Akillioglu, Gul AU - Serpen, Arda AU - Barać, Miroljub AU - Gokmen, Vural PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3062 AB - The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) reagent by the direct procedure. In addition, the effect of high temperature and water during thermal treatments on changes of the antioxidant capacity of proteins was investigated. The concentration of total cysteine, free sulfhydryl groups (-SH) and disulfide bonds (-S-S) were determined using Ellman's reagent, 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) and disodium 2-nitro-5-thiosulfobenzoate (NTSB2-). Wheat gluten, as the most complex protein, had higher concentration of disulfide bonds (4537 nmol/mg) and total cysteine (93.88 nmol/mg) compared to other tested proteins and showed the highest ABTS radical scavenging activity (74.39 mmol Trolox/kg). The antioxidative capacity of tested proteins was correlated negatively with free -SH group concentration and positively with total cysteine and -S-S bond concentration indicating a high effect of physical structure of a protein on its antioxidative properties. The antioxidant activity of melanoproteins formed in pea protein isolate/glucose model system during heating was threefold higher than that of initial pea protein. However, the highest amount of furosine was also formed in this model system under the same heating conditions. PB - Elsevier Science Bv, Amsterdam T2 - Food Research International T1 - Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins EP - 6 IS - 1 SP - 1 VL - 49 DO - 10.1016/j.foodres.2012.06.031 ER -
@article{ author = "Žilić, Sladjana and Akillioglu, Gul and Serpen, Arda and Barać, Miroljub and Gokmen, Vural", year = "2012", abstract = "The antioxidant capacity of maize proteins, wheat gluten, pea protein isolates and hydrolysates and melanoproteins (MRPs) was evaluated as a radical scavenging activity against ABTS (22-azino-bis/3-ethil-benothiazoline-6-sulfonic acid) reagent by the direct procedure. In addition, the effect of high temperature and water during thermal treatments on changes of the antioxidant capacity of proteins was investigated. The concentration of total cysteine, free sulfhydryl groups (-SH) and disulfide bonds (-S-S) were determined using Ellman's reagent, 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) and disodium 2-nitro-5-thiosulfobenzoate (NTSB2-). Wheat gluten, as the most complex protein, had higher concentration of disulfide bonds (4537 nmol/mg) and total cysteine (93.88 nmol/mg) compared to other tested proteins and showed the highest ABTS radical scavenging activity (74.39 mmol Trolox/kg). The antioxidative capacity of tested proteins was correlated negatively with free -SH group concentration and positively with total cysteine and -S-S bond concentration indicating a high effect of physical structure of a protein on its antioxidative properties. The antioxidant activity of melanoproteins formed in pea protein isolate/glucose model system during heating was threefold higher than that of initial pea protein. However, the highest amount of furosine was also formed in this model system under the same heating conditions.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Food Research International", title = "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins", pages = "6-1", number = "1", volume = "49", doi = "10.1016/j.foodres.2012.06.031" }
Žilić, S., Akillioglu, G., Serpen, A., Barać, M.,& Gokmen, V.. (2012). Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. in Food Research International Elsevier Science Bv, Amsterdam., 49(1), 1-6. https://doi.org/10.1016/j.foodres.2012.06.031
Žilić S, Akillioglu G, Serpen A, Barać M, Gokmen V. Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins. in Food Research International. 2012;49(1):1-6. doi:10.1016/j.foodres.2012.06.031 .
Žilić, Sladjana, Akillioglu, Gul, Serpen, Arda, Barać, Miroljub, Gokmen, Vural, "Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins" in Food Research International, 49, no. 1 (2012):1-6, https://doi.org/10.1016/j.foodres.2012.06.031 . .