ArticleFrontiers in nutrition2025
Ultrasound-assisted structural characterization and properties of glycosylation-modified products of the British red kidney bean protein antioxidant peptide fractions.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- A Novel Peptide Derived from Sea Buckthorn Leaves: Enzymatic Preparation, Dual Inhibitory Activity Against α-Glucosidase and DPP-IV, and Its Molecular Mechanism.Foods (Basel, Switzerland) · 2026Article
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Abstract
Introduction: In order to clarify the effects of glycosylation reaction under ultrasonic conditions on the Methods: Four experimental groups were established: BHPs, US, GR, and US-GR. The study investigated the following characteristics among the treatment groups: grafting degree, browning degree, antioxidant activities (total antioxidant capacity, hydroxyl radical scavenging activity, DPPH radical scavenging activity, superoxide anion scavenging activity, reducing power), physicochemical properties (Free amino group content, Total and free sulfhydryl group content), structural characterization (atomic force microscopy (AFM), intrinsic fluorescence spectroscopy, surface hydrophobicity, circular dichroism spectroscopy (CD), fourier transform infrared spectroscopy (FTIR)), functional properties(solubility, foaming properties, emulsifying properties). Results: The results showed that the antioxidant activities of the ultrasound-assisted glycosylation products were significantly enhanced ( Discussion: These results suggest that ultrasound promoted the interaction between the British red kidney bean protein antioxidant peptide fractions and the glucose glycosylation reaction. The products of ultrasound-assisted glycosylation had higher solubility, foaming and emulsification properties, which significantly improved the functional properties of the glycosylated products. The present research provides a basis for the ultrasound-assisted glycosylation of the British red kidney bean protein antioxidant peptide fractions.
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