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Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes

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Abstract

Maize proteins are considered of low nutritional value, these proteins when hydrolyzed become a good source of peptides with important biological activity and can be used as supplements or food additives. The objective of this research was to prepare bioactive fractions of maize proteins and evaluate the effect of digestive enzymes (pepsin and pancreatin), temperature and pH on their antioxidant, hypoglycemic activities and their techno-functional properties. In a first stage, the biological activities of total protein hydrolysates of maize, zeins and non-zeins were evaluated. It was observed that the hydrolysate with the highest values of antioxidant (ABTS = 37.09%; DPPH = 33.76%) and hypoglycemic (α-amylase = 46.14%: α-glucosidase = 46.80%) activity was the total protein hydrolysate. In a second stage, the total protein hydrolyzate was fractionated by ultrafiltration to obtain four fractions of different molecular weight (> 10 kDa, 5–10 kDa, 3–5 kDa, and < 3 kDa). The fraction < 3 kDa stood out for presenting better values of ABTS (64.68%), DPPH (40.09%), α-amylase (55.22%) and α-glucosidase (37.21%). This fraction conserved its biological activity when subjected to gastrointestinal digestion and sudden changes in temperature and pH. In addition, this fraction has good techno-functional properties and could be used as a supplement or additive in food formulation.

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Funding

This work was supported by Universidad Politécnica del Mar y la Sierra Grant No. UPMYS/2021.

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Authors and Affiliations

  1. Ingeniería Bioquímica, Tecnológico Nacional de México-Instituto Tecnológico de Culiacán, Calle Juan de Dios Bátiz 310 pte, Colonia Guadalupe, CP 80220, Culiacán de Rosales, Sinaloa, Mexico

    Jennifer Vianey Félix-Medina & Adilene Guadalupe Sepúlveda-Haro

  2. Ingeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra, Carretera a Potrerillos del Norote Km 3, CP 82700, La Cruz, Elota, Sinaloa, Mexico

    Jennifer Vianey Félix-Medina & María Fernanda Quintero-Soto

Authors
  1. Jennifer Vianey Félix-Medina
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  2. Adilene Guadalupe Sepúlveda-Haro
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  3. María Fernanda Quintero-Soto
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Contributions

JVFM: investigation, methodology, data curation, writing—original draft. AGSH: methodology, data curation. MFQS: conceptualization, supervision, investigation, methodology, data curation, writing—review & editing.

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Correspondence to María Fernanda Quintero-Soto.

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Félix-Medina, J.V., Sepúlveda-Haro, A.G. & Quintero-Soto, M.F. Stability of antioxidant and hypoglycemic activities of peptide fractions of Maize (Zea mays L.) under different processes. Food Measure 17, 362–370 (2023). https://doi.org/10.1007/s11694-022-01618-5

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  • DOI: https://doi.org/10.1007/s11694-022-01618-5

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