Effect Of Hydrolysis And Fermentation Of Chickpea On Its Functional Activity

Chickpea is a kind of both medicine and food legumes, with physiological functions such as reductions of blood glucose, blood pressure and cholesterol, anti-tumor, antioxidant and diuresis and so on. In this paper, based on the analysis on component of water-extraction from smashed chickpea, nfluence of enzymolysis and fermentation of lactic acid bacteria on the functional activity and functional components of chickpeas was studied, and the preparation conditions of chickpeas fermented milk as well, which offered advantages for the development and utilization of chickpaes.1. The active ingredients selection and composition analysis of chickpeas water extractWith the index of a-glycosidase enzyme inhibition rate, the extraction condition was determined—the temperature was 70℃, solid-to-liquid ratio was 1:10, extraction time was 2.5 hours. At this time, half inhibitory concentration of a-glycosidase was 0.19 mg/mL. It was also found that chickpeas aqueous extract by different concentration of ethanol elution showed inhibition effect on a-glycosidase was increased, especially the 40% alcohol components. Through the application of LC-MS to qualitative analysize components, it was found that the chickpeas aqueous extract may consist in the olecranon bean sprout A, soybean saponin Bb, Mans handle, etc, which illustrated these saponin and isoflavone compounds had influence on inhibition effect of a-glycosidase enzyme.2. Effect of Enzymatic hydrolysis on active ingredient and function of chickpeas aqueous extractWith the index of a-glycosidase enzyme inhibition rate, enzymatic hydrolysis conditions were determined by single factor experiments for enzyme solution—for a amylase, temperature was 90℃, enzymolysis time was 40 min, enzyme quantity adding was 8 u/ml, for saccharifying enzyme, temperature was 65℃, enzymolysis time was 8 h, enzyme quantity adding was 60 u/ml. Under this condition, the a-glycosidase enzyme inhibition rate reached 62.83% and after amylase treatment, the flavonoids content in chickpeas decreased by 8.5%, total saponins and total polysaccharides increased by 14.9% and 12.5% respectively, inhibition rate of the alpha glycosidase enzyme increased from 36.16% to 55.48%, the DPPH clearance, clearance rate of·OH and the total antioxidant capacity increased by 13.2%,3.7%,4.5% respectively; After the saccharifying enzyme treatment, flavonoids content decreased by 5.7%, total saponins and total polysaccharides increased by 15.6% and 20.5% respectively, inhibition rate of a-glycosidase enzyme increased from 55.48% to 62.83%, the DPPH clearance increased by 3.7%, clearance rate of · OH rose 5.7%, the total antioxidant capacity increased by 6.7%. The test results showed that the double enzyme digestion can effectively improve the activity of alpha glycosidase enzyme inhibition and enhance antioxidant capacity.3. Effect of lactic acid bacteria fermentation on active ingredient and function of chickpeasUsed S7(Lactobacillus plantarum subsp), G9(Lactobacillus casei), D12(Lactobacillus delbrueckii subsp), M11(Lactobacillus rhammosus), R9(Lactobacillus fermentun),5 strains of lactic acid bacteria fermented Chickpea enzymolysis liquid, its inhibitory activity and antioxidant capacity of a-glycosidase enzymes in vitro in the process of fermentation as studied. It was found that in the fermentation process flavonoid was reduced, saponin and polysaccharide content showed a trend of increase after the first reduce. Chickpeas fermented separately by 5bacterial strains had inhibitory activity of a-glycosidase enzyme, maximum of 68.2%,66.7%, 64.1%,53.3%,56.7%; DPPH scavenging ability than before respectively increased by 17.2%, 8.5%,10.0%,7.2%,5.2%, · OH scavenging ability respectively increased by 7.6%,11.4%,8.4%, 6.9%,8.4% than before, chickpeas yoghurt using S7 strains fermented has the strong active, it can be used as a potential starter for acid production of soybean milk.4. Study on the preparation conditions of chickpeas fermented milkResearch on lactic acid bacteria fermentation process conditions of chickpeas, storage properties change and the influence of fermented milk features. Through the comparison of fermentation time, sensory, acidity, viscosity features of chickpeas fermented milk, it was found that when planting 4% (V/V) starter cultures composed by the same percentage of lactobacillus subspecies S7, rhamnose lactobacillus M11, fermentation lactobacillus R9,adding 30%(V/V) of enzymolysis liquid,6%(V/V) of sucrose, fermented under 40℃ for 5 h, chickpeas fermented milk had moderate fermentation time, weak after-acidification and good taste. In chickpeas fermented milk stored at 4℃ after 15 d, number of living bacterium reached 6.47 x 107 cfu/mL, acidity rose by 10.7 ° T, pH value decreased by 0.17. Compared with the enzymolysis liquid and ordinary fermented milk, inhibitory rate of a-glycosidase enzyme was 88.28% in chickpeas fermented milk, increased by 40.5%、9.4%. DPPH radical scavenging capacity, hydroxyl radical scavenging capacity and reducing power showed very good antioxidant activity, increased by 11.9% and 3.2%,10.0% and 8.5%and 31.6% and 20.8% respectively.