Keywords

Chickpea Protein,Alcalase,Enzymic Hydrolysis,Antioxidative Activity,Molecular Weight Distribution Chickpea Protein,Alcalase,Enzymic Hydrolysis,Antioxidative Activity,Molecular Weight Distribution

Abstract

Study the process of hydrolyzing chickpea protein by Alcalase protease, the in vitro antioxidant capacity and molecular weight distribution of chickpea protein hydrolysates with different degrees of hydrolysis. On the basis of a single factor, an orthogonal experiment was designed using the degree of hydrolysis and reducing ability as indicators to obtain the optimal hydrolysis The conditions are: temperature 50¡ãC, E]/S] 2%, pH value 8.0, reaction time 40 min. Under these hydrolysis conditions, the degree of hydrolysis measured was 15.04%, the reducing ability was 0.270, and the degree of hydrolysis (DH) was 15 Chickpea protein hydrolyzate has the highest reducing ability, scavenging DPPH free radicals, scavenging hydroxyl radicals (¡¤OH) and inhibiting superoxide anions at %. It can be seen from the size exclusion chromatogram that as the degree of hydrolysis increases, , the overall molecular weight distribution of peptides shows that large molecular weight peptides gradually decrease, and the content of small molecular weight peptides gradually increases. The molecular weight of chickpea protein hydrolyzate with the best in vitro antioxidant activity is mainly concentrated between 300 and 1500 Da.

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Original research done by LI Yan-hong,JIANG Bo,LIU Zhu,ZHANG Tao,MU Wan-meng, Li Yanhong, Jiang Bo, Liu Zhu, Zhang Tao, Mu Wanmeng

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