Antioxidative capacity of fermented red bean and its protein hydrolysate fractions

Abstract

In this study we investigated the antioxidant activity of native and fermented red bean, or their polyphenol and peptide fractions. It was found that the antioxidant activity determined by DPPH, FRAP and TBA, significant increases in samples fermented by bacteria L. rhamnosus in relation to the sample with S. cerevisiae. Protein isolate has a low antioxidant activity, which increases with the degree of hydrolysis of proteins. Proteolytic enzyme Savinse ™ at 2.5% concentration can be successfully used for the hydrolysis of protein in beans. Under optimal conditions for enzyme activity, the degree of hydrolysis after 3h was 44%. The obtained hydrolyzate has a much better antioxidant potential, which is the result of chelate action of some amino acid and synergistic effects of amino acids and polyphenols backlog. Complete acid hydrolyzate had the lowest polyphenol content, but also the greatest antioxidant potential.

U radu je ispitivana antioksidativna aktivnost nativnog i fermentisanog crvenog pasulja, odnosno njihovih polifenolnih i peptidnih frakcija. Utvrđeno je da antioksidativna aktivnost, određena metodom DPPH, FRAP i TBA, značajnije raste kod uzoraka fermentisanih bakterijom L. rhamnosus u odnosu na uzorak ferementisan S. cerevisiae. Proteinski izolat ima malu antioksidativnu aktivnost, koja raste sa stepenom hidrolize proteina. Proteolitički enzim Savinse™ u koncentraciji 2,5% se može uspešno koristiti za hidrolizu proteina pasulja. Pod optimalnim uslovima za delovanje enzima, stepen hidrolize posle 3h je 44%. Dobijeni hidrolizat ima znatno bolji antioksidativni potencijal, koji je rezultat helirajućeg delovanja nekih aminokiselina, ali i sinergističkog delovanja aminokiselina i zaostalih polifenola. Potpuni kiselinski hidrolizat ima najmanji sadržaj polifenola, ali i najveći antioksidativni potencijal.