ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1577660
This article is part of the Research TopicAnimal- and Plant-Derived Proteins and Peptides: Valorization, Structure-Function Relationships, Engineering and Nutritional MeritView all articles
Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions
Provisionally accepted
- 1College of Food Science in Heilongjiang Bayi Agricultural University, Daqing, China
- 2National Coarse Cereals Engineering Research Center, Daqing, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
In order to clarify the effects of glycosylation reaction under ultrasonic conditions on the in vitro antioxidant activity, structural properties and functional properties of the British red kidney bean protein antioxidant peptide fractions, the British red kidney bean protein antioxidant peptide fractions and glucose were used as raw materials. The results showed that the antioxidant activities of the ultrasound-assisted glycosylation products were significantly enhanced (P<0.05) compared with those of the British red kidney bean protein antioxidant peptide fractions, with the greatest enhancement in reducing power (105.38%) and the smallest enhancement in the scavenging rate of superoxide anion radical scavenging activity (32.35%); the ultrasound-assisted glycosylation resulted in an increase in the degree of grafting by 36.16%, decreased free amino acid content by 33.58%, decreased total sulfhydryl content, increased free sulfhydryl groups, smaller 3D size distribution on mesoscopic scale, decreased endogenous fluorescence intensity and surface hydrophobicity, and decreased β-sheet content and increased random coils content. These results suggest that ultrasound promoted the interaction between the British red kidney bean protein antioxidant peptide fractions and the glucose glycosylation reaction. The products of ultrasound-assisted glycosylation had higher solubility, foaming and emulsification properties, which significantly improved the functional properties of the glycosylated products. The present research provides a basis for the ultrasound-assisted glycosylation of the British red kidney bean protein antioxidant peptide fractions.
Keywords: antioxidant peptides, In vitro antioxidant activity, ultrasound-assisted glycosylation, structural properties, functional properties
Received: 16 Feb 2025; Accepted: 22 May 2025.
Copyright: © 2025 Fan, Li and Cui. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Suping Cui, College of Food Science in Heilongjiang Bayi Agricultural University, Daqing, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.