Nutritional evaluation and functional properties of the antioxidant polypeptide from Zanthoxylum bungeanum Maxim seeds kernel protein hydrolysate

Figures & data

Table 1. Degree of molecular weight distribution for the ZBMSK protein hydrolysate.

Tabla 1. Grado de distribución del peso molecular de hidrolizado proteínico ZBMSK.

Molecular weight	Distribution of ZBMSK protein hydrolysate (%)
<10 kDa	55.47 ± 2.50^a
10 ~ 30 kDa	20.98 ± 1.84^b
>30 kDa	23.54 ± 1.32^b

Means with different lower case letters (a and b) are significantly different at p ˂ 0.05 level.

Los promedios con distintas letras minúsculas (a y b) presentan diferencias significativas en el nivel p ˂ 0,05.

Table 2. Antioxidant ability of original ZBMSK protein hydrolysate and fraction obtained by ultrafiltration.

Tabla 2. Habilidad antioxidante de hidrolizado proteínico ZBMSK original y fracción obtenida mediante ultrafiltración.

Fractions (10 mg/mL)	Total antioxidant ability (mmol/L)	DPPH radical scavenging ability (%)
<10 kDa	0.572 ± 0.01^a	53 ± 1.73^a
10 ~ 30 kDa	0.517 ± 0.02^b	40 ± 1.32^b
>30 kDa	0.495 ± 0.01^b	32 ± 0.70^c
Original hydrolysate	0.507 ± 0.01^b	38 ± 1.05^b

Means with different lowercase letters (a–c) are significantly different at p ˂ 0.05 level.

Los promedios con distintas letras minúsculas (a–c) presentan diferencias significativas en el nivel p ˂ 0,05.

Figure 1. Elution profile of ZBMSK polypeptide by gel filtration chromatography.

Figura 1. Perfil de elución de polipéptidos ZBMSK mediante cromatografía de filtración en gel.

Table 3. Amino acid composition and amino acid score (AAS) of ZBMSK polypeptide.

Tabla 3. Composición de los aminoácidos y puntuación de los aminoácidos (AAS) de polipéptidos ZBMSK.

Amino acid	Amount (g/100 g)	WHO/FAO^b	Amino acids score
Aspartic acid	5.027	–	–
Threonine^a	2.060	4.0	51.50
Serine	3.053	–	–
Glutamic acid	13.06	–	–
Proline^c	2.173	–	–
Glycine	2.673	–	–
Alanine	1.936	–	–
Cysteine	0.774	–	–
Valine^a,c	2.626	5.0	52.52
Methionine^a,c	1.021	–	–
Isoleucine^a,c	2.197	4.0	54.93
Leucine^a,c	4.706	7.0	67.23
Lysine^a	1.967	5.5	35.76^d
Tryptophan^a,c	0.759	1.0	75.90
Tyrosine	2.363	–	–
Phenylalanine^a,c	1.319	–	–
Histidine	1.413	–	–
Arginine	7.294	–	–
Methionine^a + Cysteine	1.795	3.5	51.29
Phenylalanine^a + Tyrosine	3.682	6.0	61.37
Total amino acids	56.42	–	–
Total essential amino acids	16.66	–	–
Total HAA^c	14.90

^aEssential amino acids.

^bSuggested profile of essential amino acid requirements for adults.

^cHydrophobic amino acids (HAA): Valine, Leucine, Proline, Methionine, Phenylalanine, Tryptophan, and Isoleucine.

^dFirst limiting amino acid.

a: Aminoácidos esenciales.

b: Perfil sugerido para los requisitos de aminoácidos esenciales en adultos.

c: Aminoácidos hidrofóbicos (HAA): Valina, Leucina, Prolina, Metionina, Fenilalanina, Triptófano y Isoleucina.

d: Primer aminoácido de limitación.

Figure 2. Functional properties of ZBMSK polypeptide: (a). Effect of pH value on the solubility of ZBMSK protein and polypeptide; (b). Effect of ZBMSK protein and polypeptide concentration on viscosity; (c). Effect of pH on emulsifying properties of ZBMSK protein and polypeptide; (d). Effect of pH on emulsion stability of ZBMSK protein and polypeptide; (e). Effect of ZBMSK protein and polypeptide concentration on foaming ability; (f). Effect of ZBMSK protein and polypeptide concentration on foam stability.

Figura 2. Propiedades funcionales de polipéptidos ZBMSK: (a). Efecto del valor pH en la solubilidad de proteína y polipéptidos ZBMSK; (b). Efecto de la concentración de proteína y polipéptidos ZBMSK en la viscosidad; (c). Efecto del pH en las propiedades emulsionantes de proteína y polipéptidos ZBMSK; (d). Efecto del pH en la estabilidad de emulsión de proteína y polipéptidos ZBMSK; (e). Efecto de la concentración de proteína y polipéptidos ZBMSK en la habilidad de espumosidad; (f). Efecto de la concentración de proteína y polipéptidos ZBMSK en la estabilidad de la espuma.

Figure 3. Antioxidant capacity of ZBMSK polypeptide: (a). Reducing power assay of ZBMSK polypeptide; (b). DPPH radical scavenging activity.

Figura 3. Capacidad antioxidante de polipéptidos ZBMSK: (a). Ensayo de poder reductor de polipéptidos ZBMSK; (b). Actividad de barrido de radicales DPPH.

Table 4. Comparison of ZBMSK polypeptide antioxidant capacity with other polypeptides from different sources.

Tabla 4. Comparación de la capacidad antioxidante de polipéptidos ZBMSK con otros polipéptidos de diferentes fuentes.

Source of peptides	Characteristic	Preparation	DPPH radical scavenging rate (%)	Reference
ZBMSK polypeptide	Ultrafiltration with molecular weight ˂10 kDa	Prepared by Alcalase	30.81 (5 mg/mL) 54.07 (10 mg/mL) 78.45 (20 mg/mL)
Egg white protein hydrolysate	Not specified	Papain	82.08 (20 mg/mL)	Chen et al. (2011)
Corn protein hydrolysates	Not specified	Alcalase,	46.55 (5 mg/mL)	Jin et al. (2016)
Ethanol-soluble protein hydrolysate from spotless smooth hound (Mustelus griseus) muscle	Ultrafiltration with molecular weight of 3 ~ 10 kDa	Papain	13.23 (5 mg/mL)	Wang et al. (2014)
Peanut protein hydrolysate	Not specified	Alcalase	82 (20 mg/mL)	Chen et al. (2007)
Defatted peanut kernels	Ultrafiltration with molecular weight 3 ~ 5 kDa	Esperase	Around 55 (10 mg/mL)	Hwang et al. (2010)

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