豆類蛋白不僅具有很高的營(yíng)養(yǎng)價(jià)值,還擁有優(yōu)良的功能特性和生理活性。近些年來,豆類蛋白水解物作為一種營(yíng)養(yǎng)價(jià)值更高且生理活性更好的食品原料越來越受到人們的關(guān)注。其中,一些生物活性肽作為蛋白水解物的一種,可能具有降低人體血清膽固醇的活性。本文以綠豆、紅小豆、蠶豆、白蕓豆以及豌豆等食用豆為原料,對(duì)比研究了不同豆類蛋白的功能特性及其水解物的結(jié)構(gòu)特性和降膽固醇活性。結(jié)果表明,綠豆和蠶豆蛋白的總氨基酸(TAA)含量高于豌豆,紅小豆和蕓豆蛋白。但豌豆蛋白的疏水性氨基酸(HAA)含量最低。紅小豆蛋白乳化性和起泡性最低。紅外光譜(IR)和圓二色光譜(CD)結(jié)果顯示,與綠豆和蠶豆蛋白相比,蕓豆蛋白的α-螺旋,β-折疊和無規(guī)卷曲度更低。綠豆和蠶豆蛋白的水解度高于紅小豆、蕓豆及豌豆蛋白,其體外膽固醇溶解抑制作用較高且差異顯著(p<0.05),分別為24.28±0.56%和30.29±0.81%其次,對(duì)蠶豆和紅小豆蛋白水解物及熱處理的蛋白水解物中分子量小于3 kDa的多肽對(duì)于膽固醇膠束和3-羥基-3-甲基戊二酰輔酶A還原酶(HMG-CoA)的催化活性的抑制作用進(jìn)行了研究。高效液相色譜(HPLC)結(jié)果表明,熱處...

【文章頁數(shù)】：86 頁

【學(xué)位級(jí)別】：博士

【文章目錄】：
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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