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Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour

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Abstract

The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC50 value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.

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Abbreviations

RB:

Non-fermented red bean

FRB:

C. militaris-fermented red bean

SSF:

Solid state fermentation

SDS-PAGE:

Sodium dodecyl sulphate polyacrylamide gel electrophoresis

IVPD:

In vitro protein digestibility

FAC:

Fat absorption capacity

FC:

Foaming capacity

EA:

Emulsion activity

ES:

Emulsion stability

FS:

Foaming stability

LGC:

Least gelation concentration

WHC:

Water holding capacity

ACE:

Angiotensin I-converting enzyme

HA:

Hippuric acid

HHL:

Hippuryl-l-histidyl-l-leucine

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Acknowledgements

This work was co-financed by the National Natural Science Foundation of China (Nos. 31371807, 31201422) and the Jiangsu Provincial Postgraduate Innovation Project of China (No. KYLX15_0594). The authors also thank the Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control.

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People’s Republic of China

    Yu Xiao, Mingmei Sun, Qiuqin Zhang, Yulian Chen, Junqing Miao, Xin Rui & Mingsheng Dong

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  1. Yu Xiao
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  2. Mingmei Sun
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  3. Qiuqin Zhang
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  4. Yulian Chen
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  5. Junqing Miao
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  6. Xin Rui
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  7. Mingsheng Dong
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Correspondence to Mingsheng Dong.

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Xiao, Y., Sun, M., Zhang, Q. et al. Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour. J Food Sci Technol 55, 1244–1255 (2018). https://doi.org/10.1007/s13197-018-3035-z

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