Erythrina Edulis (Pajuro) Seed Protein: A New Source of Antioxidant Peptides

• Published in: Natural product communications 2016-06, Vol.11 (6), p.781-786
• Main Authors: Intiquilla, Arturo, Jiménez-Aliaga, Karim, Zavaleta, Amparo I., Arnao, Inés, Peña, Carmen, Chavez-Hidalgo, Elizabeth L., Hernández-Ledesma, Blanca
• Format: Article
• Language: English
• Subjects: Antioxidants - chemistry; Erythrina - chemistry; Kinetics; Peptides - chemistry; Plant Proteins - chemistry; Seeds - chemistry
• ISSN: 1934-578X; 1555-9475
• DOI: 10.1177/1934578X1601100620

Erythrina edulis Triana ex Micheli is a protein-enriched legume traditionally used for both dietary and medicinal purposes. In this paper, protein concentrate was obtained from the seed flour. SDS-PAGE analysis revealed a high number and intensity of bands in the range between 10 and 90 kDa. Neutrase®, Flavourzyme®, and Alcalase® were used to hydrolyze the protein concentrate at different times. By SDS-PAGE, the lower resistance of proteins to Alcalase® action was observed, providing hydrolyzates with higher radical scavenging activity. The 120 min-hydrolyzate showed ORAC and TEAC values of 2.51 and 0.91 μmol Trolox equivalents/mg of protein, respectively. A fraction lower than 3 kDa and rich in hydrophobic and aromatic amino acids was demonstrated to be mainly responsible for the observed activity. E. edulis could be a new alternative in the formulation of functional foods not only for its high protein content but also for the potential biological properties of its hydrolyzates.