Abstract：
This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasonication, high-pressure pretreatments, and glycosylation as post-treatments can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can inhibit the growth and activity of bacteria and fungi. Bioactive pulse peptides can reduce serum cholesterol and triglycerides, and inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without cytotoxicity. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure quality, safety, and health aspects of food products.
摘要：
本研究全面综述了控制酶水解对豆类蛋白水解物(PPHs)生物活性的影响。蛋白水解导致脉冲蛋白的部分结构解折叠，肽序列的掩埋疏水基团增加。以剂量依赖性方式使用PPHs可以增强自由基清除并改善抗氧化活性，抑制脂质氧化，三价铁还原力，金属离子螯合，和β-胡萝卜素漂白抑制。在体外模拟胃肠消化和体内条件下,具有低分子量的超滤肽组分赋予血管紧张素-I转化酶(ACE)抑制作用。超声，高压预处理,糖基化作为后处理可以改善抗自由基，抗氧化剂，PPHs的ACE抑制活性。豆类肽对微生物细胞的静电附着可以抑制细菌和真菌的生长和活性。生物活性脉冲肽可以降低血清胆固醇和甘油三酯，并抑制脂肪细胞脂质储存的形成，变应原性因素,炎症标志物，和动脉血栓无细胞毒性。发芽和酶水解相结合可以显着提高蛋白质的消化率和必需氨基酸的生物利用度。此外，利用和富集具有功能性PPHs的面包店和肉制品，确保质量，安全,和食品的健康方面。
