Abstract
The physicochemical, functional, antioxidant and anticancer properties of protein isolates from the seeds of Soybean (SP), Black soybean (BSP), Adzuki bean (ABP), and Mung bean (MBP) were comparatively characterized. The difference was found in the protein composition and physicochemical properties of the four types of legume proteins, which affected the functional properties and bioactivities. BSP and SP had six predominant proteins with a molecular weight (MW) range of 20–95 kDa, whereas ABP and MBP showed the most intense bands of 48 kDa. ABP with higher essential amino acids content and the highest solubility exhibited the highest antioxidant activities among the four types of proteins. While BSP with higher content of acidic amino acids, low content of the hydrophobic amino acids and higher WHC, may have potential nutraceutical uses.
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This work was supported by the grant from National High Technology Research and Development Program (“863” Program) of China (Grant No. SS2013AA100207) and the National Natural Science Foundation of China (NSFC 31371879).
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Chen, Z., Wang, J., Liu, W. et al. Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species. J Food Sci Technol 54, 964–972 (2017). https://doi.org/10.1007/s13197-016-2390-x
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DOI: https://doi.org/10.1007/s13197-016-2390-x