Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 301-312

  Arcan, Iskender ^a   Yemenicioǧlu, Ahmet ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Antioxidant activity; Legumes; Proteins; Radical scavenging; Thermal stability

Indexed keywords

SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BEAN; CHELATION; CHICKPEA; DIALYSIS; ION EXCHANGE CHROMATOGRAPHY; NONHUMAN; PRECIPITATION; PROTEIN PURIFICATION; THERMOSTABILITY;

CICER ARIETINUM;

EID: 33847030328     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.050     Document Type: Article

References (45)

1. 19F-NMR study. Biochemical and Biophysical Research Communications 307 (2003) 962-966
2. Al-Malah K.I., Azzam M.O.J., and Omari R.M. Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique. Food Hydrocolloids 14 (2000) 485-490
3. Bhatty R.S. Albumin proteins of eight grain legume species: Electrophoretic patterns and amino acid composition. Journal of Agricultural and Food Chemistry 30 (1982) 620-622
4. Burnett G., Rigby N.M., Mills E.N.C., Belton P.S., Fido R.J., Tatham A.S., et al. Characterization of the emulsification properties of 2S albumins from sunflower seed. Journal of Colloid and Interface Science 247 (2002) 177-185
5. Chen H., Muramoto K., and Yamauchi F. Structural analysis of antioxidative peptides from soybean β-conglycinin. Journal of Agricultural and Food Chemistry 43 (1995) 574-578
6. Chen H., Muramoto K., Yamauchi F., and Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry 44 (1996) 2619-2623
7. Chen H., Muramoto K., Yamauchi F., Fujimoto K., and Nokihara K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 46 (1998) 49-53
8. Chiue H., Kusano T., and Iwami K. Deamidation-induced fragmentation of maize zein, and its linked reduction in fatty acid-binding capacity as well as antioxidative effect. Food Chemistry 58 (1997) 111-117
9. Damodaran S. Amino acids, peptides and proteins. In: Fennema O.R. (Ed). Food Chemistry (1996), Marcel Decker Inc, New York 321-429
10. Freidman M. Nutritional value of proteins from different food sources. A review. Journal of Agricultural and Food Chemistry 44 (1996) 6-29
11. Fukuzawa K., Saitoh Y., Akai K., Kogure K., Ueno S., Tokumura A., et al. Antioxidant effect of bovine serum albumin on membrane lipid peroxidation induced by iron chelate and superoxide. Biochimica et Biophysica Acta 1668 (2005) 145-155
12. Garcia E., Filisetti T.M.C.C., Udaeta J.E.M., and Lajolo F.M. Hard to-cook beans (Phaseolus vulgaris): Involvement of phenolic compounds and pectates. Journal of Agricultural and Food Chemistry 46 (1998) 2110-2116
13. Genovese M.I., and Lajolo F.M. Influence of naturally acid-soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry 62 (1998) 315-323
14. Harris D.A. Spectrophotometric assays. In: Harris D.A., and Bashford C.L. (Eds). Spectrophotometry and spectrofluorometry (1987), I.R.L. Press, Oxford 59-60
15. Hernandez-Infante M., Sousa V., Montalvo I., and Tena E. Impact of microwave heating on hemagglutinins, tyripsin inhibitors and protein quality of selected legume seeds. Plant Foods for Human Nutrition 52 (1998) 199-208
16. Hou W., Lee M., Chen H., Liang W., Han C., Liu Y., et al. Antioxidant activities of dioscorin, the storage protein of yam (Dioscorea batatas Decne) tuber. Journal of Agricultural and Food Chemistry 49 (2001) 4956-4960
17. Huang S., Satue-Gracia M.T., Frankel E.N., and German J.B. Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes. Journal of Agricultural and Food Chemistry 47 (1999) 1356-1361
18. Hu M., McClements D.J., and Decker E.A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry 51 (2003) 1696-1700
19. Je J., Park P., and Kim S. Antioxidant activity of a peptide isolated from alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Food Research International 52 (2004) 7842-7845
20. Khan M.A.S., Nakamura S., Ogawa M., Akita E., Azakami H., and Kato A. Bactericidal action of egg yolk phosvitin against Escherichia coli under thermal stress. Journal of Agricultural and Food Chemistry 48 (2000) 1503-1506
21. Kouoh F., Gressier B., Luyckx M., Brunet C., Dine T., Cazin M., et al. Antioxidant properties of albumin: Effect on oxidative metabolism of human neutrophil granulocytes. Il Farmaco 54 (1999) 695-699
22. Le Tien C., Vachon C., Mateescu M.A., and Lacroix M. Milk protein coatings prevent oxidative browning of apples and potatoes. Journal of Food Science 66 (2001) 512-516
23. Liceaga-Gesualdo A., Li-Chan E.C.Y., and Skura B.J. Antimicrobial effect of lactoferrin digest on spores of a Penicillium sp. isolated from bottled water. Food Research International 34 (2001) 501-506
24. Liu Y., Han C., Lee M., Hsu F., and Hou W. Patatin, the tuber storage protein of potato (Solanum tuberosum L.), exhibits antioxidant activity in vitro. Journal of Agricultural and Food Chemistry 51 (2003) 4389-4393
25. Ma C., and Harwalkar R. Chemical characterization and functionality assessment of oat protein fractions. Journal of Agricultural and Food Chemistry 32 (1984) 144-149
26. Maheswari S.U., Ramadoss C.S., and Krishnaswamy P.R. Inhibition of Fe (II) catalyzed linoleic acid oxidation and DNA damage by phosvitin. Molecular and Cellular Biochemistry 177 (1997) 47-51
27. Moore M.E., Han I.Y., Action J.C., Ogale A.A., Barmore C.R., and Dawson P.L. Effects of antioxidants in polyethylene film on fresh beef color. Journal of Food Science 68 (2003) 99-104
28. Okada Y., and Okada M. Scavenging effect of water soluble proteins in broad beans on free radicals and active oxygen spices. Journal of Agriculture and Food Chemistry 46 (1998) 401-406
29. Pearce K.N., and Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26 (1978) 716-723
30. Rajalakshmi D., and Narasimhan S. Food antioxidants: Sources and methods of evaluation. In: Madhavi D.L., Deshpande S.S., and Salunke D.K. (Eds). Food antioxidants (1996), Marcel Dekker, Inc, New York 65-157
31. Rajapakse N., Mendis E., Jung W., Je J., and Kim S. Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International 38 (2005) 175-182
32. Recio I., and Visser S. Antibacterial and binding characteristics of bovine, ovine and caprine lactoferrins: A comparative study. International Dairy Journal 10 (2000) 597-605
33. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., and Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999) 1231-1237
34. Rocha M.C.P., Genovese M.I., and Lajolo F.M. Albumins from the bean Phaseolus vulgaris: Effects of heat treatment. Journal of Food Biochemistry 26 (2002) 191-208
35. Saiga A., Tanabe S., and Nishumura T. Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. Journal of Agricultural and Food Chemistry 51 (2003) 3661-3667
36. Saini H.S., and Knights E.J. Chemical constitution of starch and oligosaccharide components of "Desi" and "Kabuli" chickpea (Cicer arietinum) seed types. Journal of Agricultural and Food Chemistry 32 (1984) 940-944
37. Sanchez-Mata M.C., Penuela-Teruel M.J., Camara-Hurtado M., Diez-Marques C., and Torija-Isasa M.E. Determination of mono-, di- and oligosaccharides in legumes by high-performance liquid chromatography using an amino-bounded silica column. Journal of Agricultural and Food Chemistry 46 (1998) 3648-3652
38. Satue-Gracia M.T., Frankel E.N., Rangavajhyala N., and German J.B. Lactoferrin in infant formulas: Effect on oxidation. Journal of Agricultural and Food Chemistry 48 (2000) 4984-4990
39. Tong L.M., Sasaki S., McClements D.J., and Decker E.A. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey. Journal of Agricultural and Food Chemistry 48 (2000) 1473-1478
40. Vermeiren L., Devlieghere F., van Beest M., de Kruijf N., and Debevere J. Developments in the active packaging of foods. Trends in Food Science and Technology 10 (1999) 77-86
41. Wolosiak R., and Klepacka M. Antioxidative properties of albumins in enzymatically catalyzed model systems. Electronic Journal of Polish Agricultural Universities, Series: Food Science and Technology 5 (2002) 1. http://www.eipau.media.pl Available from
42. Wu Y., Weller C.L., Hamouz F., Cuppett S., and Schnepf M. Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films. Journal of Food Science 65 (2001) 486-493
43. Yamada, H. F., Fuwa, N. F., & Nomura, M. T. (2000). Use of sericin as antioxidants and tyrosinase inhibitors. United States Patent Documents. Patent No: 6,165,982.
44. Yemenicioǧlu A., Özkan M., Velioǧlu S., and Cemeroǧlu B. Thermal inactivation kinetics of peroxidase and lipoxygenase from fresh pinto beans (Phaseolus vulgaris). Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 206 (1998) 294-296
45. Zhao L., Zhao G., Hui B., Zhao Z., Tong J., and Hu X. Effect of selenium on increasing the antioxidant activity of protein extracts from a selenium-enriched mushroom species of the Genoderma Genus. Journal of Food Science 69 (2004) 184-188