豌豆与其他豆类蛋白的降胆固醇能力、结构与功能特性的差异性研究

发布时间：2024-02-16 03:29

　　豆类蛋白不仅具有很高的营养价值,还拥有优良的功能特性和生理活性。近些年来,豆类蛋白水解物作为一种营养价值更高且生理活性更好的食品原料越来越受到人们的关注。其中,一些生物活性肽作为蛋白水解物的一种,可能具有降低人体血清胆固醇的活性。本文以绿豆、红小豆、蚕豆、白芸豆以及豌豆等食用豆为原料,对比研究了不同豆类蛋白的功能特性及其水解物的结构特性和降胆固醇活性。结果表明,绿豆和蚕豆蛋白的总氨基酸(TAA)含量高于豌豆,红小豆和芸豆蛋白。但豌豆蛋白的疏水性氨基酸(HAA)含量最低。红小豆蛋白乳化性和起泡性最低。红外光谱(IR)和圆二色光谱(CD)结果显示,与绿豆和蚕豆蛋白相比,芸豆蛋白的α-螺旋,β-折叠和无规卷曲度更低。绿豆和蚕豆蛋白的水解度高于红小豆、芸豆及豌豆蛋白,其体外胆固醇溶解抑制作用较高且差异显著(p<0.05),分别为24.28±0.56%和30.29±0.81%其次,对蚕豆和红小豆蛋白水解物及热处理的蛋白水解物中分子量小于3 kDa的多肽对于胆固醇胶束和3-羟基-3-甲基戊二酰辅酶A还原酶(HMG-CoA)的催化活性的抑制作用进行了研究。高效液相色谱(HPLC)结果表明,热处...

【文章页数】：86 页

【学位级别】：博士

【文章目录】：
DEDICATION
摘要
abstract
Abbreviations
CHAPTER1 INTRODUCTION
    1.1 ROLE OF LEGUMES IN HUMAN HEALTH AND FOOD SECURITY
    1.2 PROTEIN CONTENTS IN LEGUMES
    1.3 STRUCTURAL CONFORMATION
        1.3.1 CIRCULAR DICHROISM(CD)SPECTROSCOPY
        1.3.2 Electrophoresis of protein
    1.4 FUNCTIONAL PROPERTIES OF BEANS PROTEINS
        1.4.1 Protein solubility
        1.4.2 Emulsifying properties
        1.4.3 Foaming properties
    1.5 BIOLOGICAL ACTIVITIES
        1.5.1 Hypocholesterolemic activity
        1.5.2 Peptides interaction with bile acid and micelle
        1.5.3 Food peptides acts like a statin
    1.6 CLASSIFICATION OF CARBOHYDRATES IN RELATION TO LEGUMES
    1.7 FAT AND FATTY ACID COMPOSITION IN LEGUMES
    1.8 MICRONUTRIENTS IN LEGUMES
    1.9 Aims and technical route of the research
        1.9.1 Aims
        1.9.2 Technical route
CHAPTER2 COMPARATIVE STUDY OF LEGUMINOUS PROTEINS ON THE BASIS OF CHOLESTEROL LOWERING,FUNCTIONAL AND STRUCTURAL ATTRIBUTES
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Material
        2.2.2 Protein Isolation
        2.2.3 Proximate analysis
        2.2.4 Amino acid composition
        2.2.5 Electrophoresis
        2.2.6 Functional properties
            2.2.6.1 Solubility
            2.2.6.2 Foaming and Emulsifying properties
        2.2.7 Invitro human gastrointestinal digestion
        2.2.8 Degree of hydrolysis
        2.2.9 In-vitro cholesterol micellar solubility
        2.2.10 Structural properties:
            2.2.10.1 FTIR spectroscopy
            2.2.10.2 Circular Dichroism (CD)
        2.2.11 Statistical Analysis
    2.3 RESULTS AND DISCUSSION
        2.3.1 Protein isolates composition
        2.3.2 Determination of amino acid composition
        2.3.3 Electrophoresis
        2.3.4 Functional properties
            2.3.4.1 Protein solubility
            2.3.4.2 Emulsifying properties
            2.3.4.3 Foaming properties
        2.3.5 Degree of hydrolysis
        2.3.6 In-vitro cholesterol inhibition
        2.3.7 Structural properties
            2.3.7.1 Circular dichroism
            2.3.7.2 FTIR spectroscopy
        2.3.8 Principal component analysis(PCA)
    2.4 CONCLUSIONS
CHAPTER 3 Effect of thermal processing on cholesterol synthesis,solubilisation into micelles and antioxidant activities using peptides of Vigna angularis and Vicia faba
    3.1 INTRODUCTION
    3.2 MATERIALS AND METHODS
        3.2.1 Protein extraction
        3.2.2 Sodium dodecyl sulphate poly-acrylamide gel electrophoresis (SDS-PAGE)
        3.2.3 In vitro gastro-intestinal digestion
        3.2.4 Degree of hydrolysis
        3.2.5 Size-exclusion high-performance liquid chromatography (SE-HPLC)
        3.2.6 In vitro experiments
            3.2.6.1 In vitro cholesterol micelle
            3.2.6.2 HMG Co-A reductase inhibition assay
        3.2.7 Antioxidant activities
            3.2.7.1 DPPH radical scavenging activity
            3.2.7.2 Ferric reducing antioxidant power(FRAP)
        3.2.8 Statistical analysis
    3.3 RESULTS AND DISCUSSION
        3.3.1 Protein isolate composition
        3.3.2 Electrophoresis profiles
        3.3.3 Effect of thermal treatment on in-vitro digestion
            3.3.3.1 Degree of hydrolysis
            3.3.3.2 SE-HPLC analysis
        3.3.4 In-vitro cholesterol micelles
        3.3.5 HMG Co-AR inhibition activity
        3.3.6 Antioxidant activities
            3.3.6.1 DPPH assay
            3.3.6.2 Ferric reducing antioxidant power(FRAP)
    3.4 Conclusions
CHAPTER4 EFFECT OF THERMOSONICATION PRE-TREATMENT ON MUNG BEAN (VIGNA RADIATA)AND WHITE KIDNEY BEAN(PHASELOUS VULGARIS)PROTEINS:ENZYMATIC HYDROLYSIS,CHOLESTEROL LOWERING ACTIVITY AND STRUCTURAL CHRACTERIZATION
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Material
        4.2.2 Mung bean and white kidney protein isolates
        4.2.3 Ultrasound and Heat treatments
        4.2.4 Acoustic energy determination
        4.2.5 In-vitro digestion
        4.2.6 Degree of hydrolysis
        4.2.7 Size-exclusion high performance liquid chromatography(SE-HPLC)
        4.2.8 In-vitro activities
            4.2.8.1 In-vitro cholesterol micelles
            4.2.8.2 HMG Co-A reductase inhibition assay
        4.2.9 FTIR spectroscopy
        4.2.10 Circular dichroism(CD)
        4.2.11 Surface hydrophobicity(Ho)
        4.2.12 Antioxidant activities
            4.2.12.1 DPPH radical scavenging activity
            4.2.12.2 Ferric ion reducing antioxidant power(FRAP)
        4.2.13 Statistical analysis
    4.3 RESULTS AND DISCUSSION
        4.3.1 Protein isolates comppsition
        4.3.2 Degree of hydrolysis(DH)
        4.3.3 SE-HPLC analysis
        4.3.4 In-vitro activities
            4.3.4.1 In-vitro cholesterol micelles
            4.3.4.2 HMG Co-A activity
        4.3.5 FTIR spectroscopy
        4.3.6 Circular dichroism(CD)
        4.3.7 Surface hydrophobicity(Ho)
        4.3.8 Antioxidant activities
            4.3.8.1 DPPH scavenging activity
            4.3.8.2 FRAP activity
        4.3.9 Principle component analysis
    4.4 CONCLUSIONS
CHAPTER5 CONCLUSIONS AND PROSPECTS
    5.1 CONCLUSIONS
    5.2 PROSPECTS
REFERENCES
ACKNOWLEDGEMENTS
RESUME
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