Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat
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 3...
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MDPI AG
2021-08-01
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| Online Access: | https://www.mdpi.com/1420-3049/26/15/4690 |
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| author | Ahmed M. Saad Mahmoud Z. Sitohy Alshaymaa I. Ahmed Nourhan A. Rabie Shimaa A. Amin Salama M. Aboelenin Mohamed M. Soliman Mohamed T. El-Saadony |
| author_facet | Ahmed M. Saad Mahmoud Z. Sitohy Alshaymaa I. Ahmed Nourhan A. Rabie Shimaa A. Amin Salama M. Aboelenin Mohamed M. Soliman Mohamed T. El-Saadony |
| author_sort | Ahmed M. Saad |
| collection | DOAJ |
| description | 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 (<i>p</i> ≤ 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 <i>p</i> ≤ 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 (<i>p</i> ≤ 0.05) enhanced <i>L</i>*, <i>a</i>* values, thus augmented the meat whiteness and redness, while, BKH increased <i>b</i>* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (<i>p</i> ≤ 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. |
| first_indexed | 2024-03-10T09:11:20Z |
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| id | doaj.art-a3e7eed7fde2463388cd582d24cb2735 |
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| publishDate | 2021-08-01 |
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| spelling | doaj.art-a3e7eed7fde2463388cd582d24cb27352023-11-22T06:01:53ZengMDPI AGMolecules1420-30492021-08-012615469010.3390/molecules26154690Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken MeatAhmed M. Saad0Mahmoud Z. Sitohy1Alshaymaa I. Ahmed2Nourhan A. Rabie3Shimaa A. Amin4Salama M. Aboelenin5Mohamed M. Soliman6Mohamed T. El-Saadony7Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptBiochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Agricultural Microbiology, Faculty of Agriculture, Beni-Suef University, Beni-Suef 62511, EgyptDepartment of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptDepartment of Agricultural Microbiology, Faculty of Agriculture, Ain-Shams University, Cairo 11566, EgyptBiology Department, Turabah University College, Taif University, P.O. Box 1109, Taif 21944, Saudi ArabiaClinical Laboratory Sciences Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi ArabiaDepartment of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, EgyptA 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 (<i>p</i> ≤ 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 <i>p</i> ≤ 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 (<i>p</i> ≤ 0.05) enhanced <i>L</i>*, <i>a</i>* values, thus augmented the meat whiteness and redness, while, BKH increased <i>b</i>* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (<i>p</i> ≤ 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.https://www.mdpi.com/1420-3049/26/15/4690legume protein isolationenzymatic hydrolysisphaseolinantioxidantantimicrobialchicken meat cold storage |
| spellingShingle | Ahmed M. Saad Mahmoud Z. Sitohy Alshaymaa I. Ahmed Nourhan A. Rabie Shimaa A. Amin Salama M. Aboelenin Mohamed M. Soliman Mohamed T. El-Saadony Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat Molecules legume protein isolation enzymatic hydrolysis phaseolin antioxidant antimicrobial chicken meat cold storage |
| title | Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat |
| title_full | Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat |
| title_fullStr | Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat |
| title_full_unstemmed | Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat |
| title_short | Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat |
| title_sort | biochemical and functional characterization of kidney bean protein alcalase hydrolysates and their preservative action on stored chicken meat |
| topic | legume protein isolation enzymatic hydrolysis phaseolin antioxidant antimicrobial chicken meat cold storage |
| url | https://www.mdpi.com/1420-3049/26/15/4690 |
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