Dark red kidney bean (Phaseolus vulgaris L.) protein hydrolysates inhibit the growth of oxidizing substances in plain yogurt
2020
Ayesha Sarker | Sajan Chakraborty | Mukta Roy
Protein isolate was obtained from dark red kidney bean (Phaseolus vulgaris, L). The isolate had 86.4% protein and the protein was subjected to enzymatic hydrolysis by pepsin. Enzymatic hydrolysis resulted in a significant (p < 0.05) increase in total polyphenol content (TPC) in the hydrolysates which was 44.8 ± 1.31 mg GAE/gm. The DPPH radical scavenging activity was also significantly (p < 0.05) increased in protein hydrolysates than that of the protein isolate with an IC50 value of 0.002 ± 0.00001 mg/mL. Therefore, the hydrolysates exhibited stronger antioxidant activity than the protein isolate. Moreover, the antioxidant activity of the hydrolysates was higher than ascorbic acid (AA), which is commercially used in the food industry. Besides, owing to antioxidant property, red kidney bean protein hydrolysates were able to suppress the growth of oxidizing substances in yogurt at an application rate of 3 gm/L during storage at room temperature for three (3) days. Protein hydrolysates retarded the formation of oxidizing substances by 45.8% compared to control. Notably, hydrolysis using pepsin improved the ability of red kidney bean protein isolate to inhibit the formation of oxidizing substances.
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