Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice. (15th November 2020)

• Record Type: Journal Article
• Authors: Samaei, Seyedeh Parya; Ghorbani, Mohammad; Tagliazucchi, Davide; Martini, Serena; Gotti, Roberto; Themelis, Thomas; Tesini, Federica; Gianotti, Andrea; Gallina Toschi, Tullia; Babini, Elena
• Is Part Of: Food chemistry. Volume 330(2020)
• Publication Date: 2020-11-15
• Subjects: AA ascorbic acid -- AAeq ascorbic acid equivalents -- AAS amino acid score -- ABTS 2, 2, -azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid -- BV biological value -- DPPH 1, 1-diphenyl-2-picrylhydrazyl -- EAAI essential amino acid index -- (E/T) essential amino acids to total amino acids -- FC foaming capacity -- FS foaming stability -- MW molecular weight -- PAGE polyacrylamide gel electrophoresis -- PE faba bean protein extract -- PER protein efficiency ratio -- PHs faba bean protein hydrolysates -- SDS sodium dodecyl sulfate -- TSS total soluble solids -- WHO World Health Organization; Faba proteins -- Enzymatic hydrolysis -- Mass spectrometry -- Bioactive peptides -- Apple juice -- Functional food -- Sensory analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127120
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Faba bean proteins and hydrolysates had good nutritional value. Enzymatic hydrolysis improved functional properties of faba proteins. Faba protein hydrolysates showed antioxidant activity. Antioxidant peptides were identified by peptidomic analysis. Apple juice supplemented with hydrolysates had acceptable sensory properties. Abstract: Enzymatic hydrolysis of plant-derived proteins can improve their quality by offering opportunities for food applications. In this study, three proteolytic enzymes (pepsin, trypsin, Alcalase®) were used, alone or combined, to produce faba bean protein hydrolysates (PHs). Their functional, nutritional and antioxidant properties were evaluated, and the peptidomic profile was assessed by LC–MS/MS. Hydrolysis improved solubility of faba proteins at acidic and neutral pH, and their antioxidant properties. Peptidomic analysis identified 2031 peptides in the different PHs. Among them, 9 showed 100% homology with previously known antioxidant peptides and several others had antioxidant motifs in their sequences. Sensory data analysis showed that after addition of PHs to apple juice, no significant differences were perceived between control and some of the PHs. This study demonstrates that enzymatic hydrolysis enhances the functional and antioxidant properties of faba bean proteins. Specifically, hydrolysates can be used as functional food ingredients to produce fortified beverages.