Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat - PubMed (original) (raw)

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Ahmed M Saad et al. Molecules. 2021.

Abstract

A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25-29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35-45 kD molecular weight range while vicilin appeared in the molecular weight range of 55-75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82-88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59-70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50-71% and 69-75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

Keywords: antimicrobial; antioxidant; chicken meat cold storage; enzymatic hydrolysis; legume protein isolation; phaseolin.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1

Figure 1

SDS-PAGE profile: (Lanes, 1–3) are for protein isolates and lanes 4–6 for protein hydrolysates (30 min Alcalase hydrolysis at 37 °C), isolated from black (B), red (R), and white (W) kidney bean seeds.M, molecular marker.

Figure 2

Figure 2

Hydrolysis degree (A) and pH-solubility curves (B) of black, red and white kidney seed protein hydrolysates (BKH, RKH and WKH) prepared by 30 min hydrolysis with Alcalase at 37 °C and pH 6. Means with different lowercase letters indicate significant differences at p ≤ 0.05 by LSD.

Figure 3

Figure 3

Free radical scavenging activity (A) and antioxidant activity (B) of protein Alcalase hydrolysates of black, red and white kidney bean protein (BKH, RKH, WKH). Protein Alcalase hydrolysis was conducted at 37 °C, pH 6 for 30 min. Means with different lowercase letters indicate significant differences at p ≤ 0.05 by LSD.

Figure 4

Figure 4

The antibacterial activity of black, red, and white kidney bean protein hydrolysate (BKH, RKH, and WKH) obtained by 30 min Alcalase hydrolysis against pathogenic G+, and G- bacteria.

Figure 5

Figure 5

The changes in color parameters (A) Whiteness values, (B) Redness values, (C) yellowness values of supplemented meat with WKH, RKH, and BKH with increasing concentrations or storage period expressed by trendline regression curves for results prediction.

Figure 6

Figure 6

Total color change (∆E) of meat samples supplemented with kidney bean hydrolysates during storage period.

Figure 7

Figure 7

Expected changes in sensory properties; (A) Tenderness, (B) Juiciness, (C) Taste, (D) Aroma, (E) allover acceptability of cooked chicken meat supplemented with BKH, RKH, and WKH with increasing concentration or storage period expressed by trendline regression curves for results prediction.

Figure 8

Figure 8

The bacterial load in chicken meat supplemented with BKH, RKH, and WKH during storage period expressed by trendline regression curves for results prediction.

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