Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties

Abstract

Chickpea seeds were germinated using 96 mg/L of sodium selenite (Na2SeO3) dissolved in the soaking water and germinated for 48 h. The total protein (PT), glutelin (Glu), albumin (Alb) and globulin (Glo) were extracted. Total selenium, electrophoretic profiles, and emulsifying capacity were determined in the fractions. Emulsions were formulated by sonication with 4% protein (Glu), 56% water and 40% olive oil. The control emulsion was produced with tween 20 instead of the protein. The zeta potential (ZP), polydispersity index (PDI), and droplet size were evaluated. The cellular antioxidant activity of the emulsions was evaluated in the Caco-2 cell line. Glu showed the highest Se accumulation followed by Alb and Glo. The protein profile was similar in all treatments. The emulsifying capacity of selenized Glu and Alb significantly increased by 8.6% and 7.8%, respectively. The selenized Glu (EGluSe) and non-selenized (EGlu) emulsions were more stable compared to the control emulsion (ETw). Highest ZP was observed in EGluSe (−16.27 mV). EGluSe showed the highest cellular antioxidant activity (CAA), being 11% higher than the observed for EGlu. Glutenin emulsions can be used in food or cosmetics to counteract cellular oxidative stress