Affiliation:
1. Department of Food Science & Technology, School of Medicine Zahedan University of Medical Sciences Zahedan Iran
2. Cellular and Molecular Research Center, Research Institute of Cellular and Molecular Sciences in Infectious Diseases Zahedan University of Medical Sciences Zahedan Iran
3. Mechanical Engineering of Biosystems Department, Faculty of Agriculture Shahrekord University Shahrekord Iran
4. Department of Food Science, College of Agriculture University of Tabriz Tabriz Iran
5. Australasian Nanoscience and Nanotechnology Initiative (ANNI) 8054 Monash University LPO Clayton Victoria Australia
6. Department of Food Materials & Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
Abstract
AbstractIn this study, the composition of amino acids, nutritional characteristics, degree of hydrolysis (DH), antioxidant properties, and antibacterial activity of proteins and hydrolysates of bellflower (Campanula latifolia), Persian willow (Salix aegyptiaca), and bitter orange (Citrus aurantium L.) were investigated under the influence of different proteases (Alcalase: Al, trypsin: Tr, pancreatin: Pa, and pepsin: Pe). Evaluation of the structural features of the proteins showed amide regions (amide A, B, I‐III) and secondary structures. Hydrophobic amino acids (∼38%), antioxidants (∼21%), and essential types (∼46%) form a significant part of the structure of flower pollen. The digestibility and nutritional quality (PER) of the hydrolyzed samples (CP: 1.67; CA: 1.89, and PW: 1.93) were more than the original protein. Among proteins and peptides, the highest degree of hydrolysis (34.6%: Al‐PWH), inhibition of free radicals DPPH (84.2%: Al‐CPH), ABTS (95.2%: Pa‐CPH), OH (86.7%: Tr‐CAH), NO (57.8%: Al‐CPH), reducing power (1.31: Pa‐CPH), total antioxidant activity (1.46: Pa‐CPH), and chelation of iron ions (80%: Al‐CPH and Al‐CAH) and copper (50.3%: Pa‐CAH) were affected by protein type, enzyme type, and amino acid composition. Also, the highest inhibition of the growth of Escherichia coli (25 mm) and Bacillus cereus (24 mm) were related to CP and PW hydrolysates, respectively. The results of this research showed that hydrolyzed flower pollens can be used as a rich source of essential amino acids as well as natural antioxidants and antibacterial in food and dietary products.Practical ApplicationEnzymatic hydrolysis of Campanula latifolia, Persian willow, and Citrus aurantium pollen proteins was performed. The hydrolyzed ones had high nutritional quality and digestibility (essential amino acids and PER index). Antioxidant properties and chelation of metal ions of peptides were affected by the type of protein and enzyme. The hydrolysates showed inhibitory activity against the growth of Esherichia coli and Bacillus cereus.
Funder
Zahedan University of Medical Sciences