| In order to understand the characteristics of kidney bean protein function in Heilongjiang province, we used fluorescence and ultraviolet spectrophotometry method to determine the protein of the main cultivars in Heilongjiang: En, Bauhinia, Baisha grams, red Japanese, Spanish,British Red, this 6 kinds of kidney beans and the correlation analysis of the protein of the 6varieties was carried out. Then, the highest protein content--British Red kidney bean, was alkaline hydrolysis. We graded kidney bean protein hydrolysate by ultrafiltration, Sephadex G-25 column chromatography. We prepared the antihypertensive peptides and determine the ACE inhibitory rate of antihypertensive peptide. At the same time, the antioxidant activity of peptides with ACE inhibitory rate was analyzed.The results were as follows.1. As the detection and analysis, the protein content of this 6 kinds kidney bean(En,Bauhinia, Baisha grams, Japanese red, Spanish white British red) was 20.4, 19.2%, 20.1%,19.6%, 17.4% and 21.8%; The fat content was 8.46%, 2.56%, 8.0%, 8.11%, 7.72% and 5.51%;The Total sugar content was 5.5%, 4.7%, 4.4%, 4.9%, 4.5% and 5.1%; The water content was7.36, 10.51, 9.0, 8.36, 8.20 and 9.24g/100g; The ash content was 3.1%, 3.5%, 3.6%, 3.5%, 3.1%and 3.3%.2. When it was about pH4.0, the solubility of the six kinds of kidney bean protein was the lowest. The free thiol and total sulfhydryl content of white kidney bean protein Gwere was the highest, it was 41.3 μmol/g and 75.2 μmol/g; The free thiol and total sulfhydryl content of the Spanish white kidney bean protein was the lowest, it was 28.4 μmol/g and 50.3 μmol/g; The protein hydrophobicity of En kidney bean was the strongest, it was 457.1; When at the concentration of 5%, the foaming power of this 6 kinds of kidney beans was all the biggest.When the protein concentration was higher, the foaming stability was higher. But it would be lower when the time was longer. The foaming ability of the Japanese res was the highest, 14.78%;The protein concentration of this 6 kinds of kidney bean was from 1% to 7%. When the protein concentration was more, the emulsification and emulsion stability was bigger. The emulsification and emulsion stability of Er was the biggest, it was 52.7% and 52.3%. When the protein concentration was more, the water absorption capacity of this 6 kinds of kidney bean was stronger. The strongest was the British red, it was 1.46%; The oil absorption capacity increasedwith the decrease of the proportion of protein. The strongest is the Spanish white, it is 5.53%.When the protein concentration is 11%, all the beans get the gel phenomenon. The Er and the Spanish white is weaker than the others. The functional properties of kidney bean protein has certain correlation, this study laid the foundation for the deep processing of kidney bean varieties in Heilongjiang Province.3. The results of the protein hydrolysis preparation for antihypertensive peptide of the British Red kidney bean in the best condition for gastric protein enzyme, alkaline protein enzyme,protein enzyme, pancreatic enzyme and protein enzyme protein Mi flavor were as follows:The hydrolysis temperature was 50 ℃, pH was 10.5, the amount of protease was 150 u/mL,the hydrolysis time was 3h, and the inhibition rate of ACE was 70.56%. We did an analysis for antioxidant capacity of hydrolysate and found that hydrolysis solution has a certain antioxidant activity, DPPH free radical scavenging rate was 29.36%, and superoxide anion scavenging capacity was 52.4 u/mgpro.4. We used the United Kingdom, red kidney bean protein as materials, the alkaline hydrolysis of kidney bean protein through the ultrafiltration, Sephadex G-25 column chromatography of kidney bean protein hydrolysate were classified. The results were as follows:The ultrafiltrate eluted peaks in two samples below 3k Da, the average molecular weights were respectively about 854.08 Da and 316.23 Da. The inhibition rates of ACE were respectively89.26% and 84.47%. The antioxidant activity was measured as followed: DPPH free radical scavenging rates were respectively 41.93% and 44.37%, and the superoxide anion scavenging capacity was respectively 73.22 u/mgpro and 80.41 u/mgpro. The ultrafiltrate eluted peaks in two samples from 3k Da~5k Da, the average molecular weights were respectively about 4753.35 Da and 3061.24 Da. The inhibition rates of ACE were respectively 82.73% and 80.06%. The antioxidant activity was measured as followed: DPPH free radical scavenging rates were respectively 33.49% and 38.64%, and the superoxide anion scavenging capacity was respectively54.28 u/mgpro and 59.06 u/mgpro. The ultrafiltrate eluted one peak in the samples from 5k Da~10k Da and the average molecular weights were respectively about 9189.67 Da. The inhibition rates of ACE was 47.42%. The antioxidant activity was measured as followed: DPPH free radical scavenging rates was 8.14% and the superoxide anion scavenging capacity was 21.19 u/mgpro. |
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