In this study, protein isolates extracted from pigeon pea (PPI), lentil (LPI) and chickpea (CPI) were hydrolyzed by Alcalase and bromelain. The soluble components of the hydrolysates were characterized and compared with the non-hydrolyzed protein isolates and the whole protein hydrolysates. Alcalase-treated protein isolates showed higher degree of hydrolysis as evidenced by high levels of smaller peptide. The surface hydrophobicity of all hydrolysates is lower than protein isolates. Water absorption capacity and oil binding capacity of three proteins were enhanced by bromelain treatment. Antioxidant activities, as measured by scavenging the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) radicals, of PPI and LPI are better than CPI. The soluble components of the hydrolysates obtained from bromelain treatment inhibited DPPH from 20.5 % to 32.3 %. Alcalase and bromelian exhibited similar effects on the NO radicals scavenging capacity of legume protein isolates. On the other hand, Alcalase hydrolysates exhibited higher oxygen radical absorbance capacity than bromelain hydrolysates. At 2 mg/mL, soluble components of bromelain hydrolysates inhibited the production of pro-inflammatory molecule NO in lipopolysaccharide-induced macrophages from 50.3 % to 59.2 %. Our results showed the potential of enzymatic hydrolysis for the production of functional ingredients with antioxidant and anti-inflammatory properties from legume proteins.

在这项研究中，从木豆（PPI），小扁豆（LPI）和鹰嘴豆（CPI）中提取的蛋白质分离物被Alcalase和菠萝蛋白酶水解。表征水解产物的可溶性成分，并与未水解的蛋白质分离物和整个蛋白质水解产物进行比较。碱性磷酸酶处理的蛋白质分离物显示出较高的水解度，如较高水平的较小肽所证明。所有水解产物的表面疏水性均低于蛋白质分离物。菠萝蛋白酶处理增强了三种蛋白质的吸水率和油结合能力。PPI和LPI的2，2-二苯基-1-吡啶并肼基（DPPH）和一氧化氮（NO）自由基清除后的抗氧化活性优于CPI。从菠萝蛋白酶处理获得的水解产物的可溶性成分抑制DPPH从20开始。5％至32.3％。Alcalase和凤梨对豆科分离蛋白的NO清除能力表现出相似的影响。另一方面，Alcalase水解产物比菠萝蛋白酶水解产物具有更高的氧自由基吸收能力。在2 mg / mL时，菠萝蛋白酶水解产物的可溶成分将脂多糖诱导的巨噬细胞中促炎性分子NO的产生抑制了50.3％至59.2％。我们的结果显示了酶水解从豆类蛋白质生产具有抗氧化和抗炎特性的功能性成分的潜力。在2 mg / mL时，菠萝蛋白酶水解产物的可溶成分将脂多糖诱导的巨噬细胞中促炎性分子NO的产生抑制了50.3％至59.2％。我们的结果显示了酶水解从豆类蛋白质生产具有抗氧化和抗炎特性的功能性成分的潜力。在2 mg / mL时，菠萝蛋白酶水解产物的可溶成分将脂多糖诱导的巨噬细胞中促炎性分子NO的产生抑制了50.3％至59.2％。我们的结果显示了酶水解从豆类蛋白质生产具有抗氧化和抗炎特性的功能性成分的潜力。