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The γ-aminobutyric acid (GABA) content and distribution of mung bean (MB), heat and relative humidity treated MB (HRH-MB) under different cooking and storage conditions were investigated. The quality characteristics of noodles prepared by MB and HRH-MB were evaluated. Results showed that black MB varieties presented a higher average GABA content under HRH treatment than that of green MB varieties. Soaking significantly increased the GABA content of MB (P < 0.05), but, 58.78% of GABA in HRH-MB were distributed in the soaking solution. After cooking, although the GABA of HRH-MB had a slightly degradation, its content was higher than MB. With the increase of storage time, the GABA content in MB increased initially, followed by a decrease, whereas a slower reduction was observed on HRH-MB. Besides, compared with the mixed MB-wheat flour and noodles, the pasting properties of mixed HRH-MB-wheat flour, the color and texture properties of mixed HRH-MB-wheat noodles were improved and closer to wheat flour and noodles, respectively. Furthermore, the mixed HRH-MB-wheat noodles exhibited the highest GABA content (16.56 mg/100 g DW) after cooking. Therefore, HRH-MB may be an ideal material for enhancing GABA and improving the quality characteristic of MB-based foods. • Heat and relative humidity (HRH) enhanced γ-aminobutyric acid content of mung bean. • For mung bean, soaking largely increased its γ-aminobutyric acid content. • For HRH-mung bean, most of γ-aminobutyric acid was dissolved in the soaking solution. • γ-aminobutyric acid in HRH-mung bean was slightly degraded after cooking and storage. • HRH-mung bean noodles had the highest γ-aminobutyric acid content. [ABSTRACT FROM AUTHOR]

Bioactive peptides are generally obtained from plant protein hydrolysates. These peptides possess physiological activities, such as lowering blood cholesterol. In the current study, proteins from adzuki bean (Vigna angularis) and faba bean (Vicia faba) were thermally processed, and low molecular weight peptides (<3 kDa) were isolated to assess their efficacy for inhibiting cholesterol synthesis and its solubilisation. High-performance liquid chromatography (HPLC) results showed higher peptide concentrations after thermal processing. Inhibition of cholesterol solubilisation into micelles and 3-hydroxy-3-methylglutaryl coenzyme-A reductase (HMG Co-AR) catalytic activity was evaluated. After processing, the faba bean peptides showed significantly (p < 0.05) increased inhibition of cholesterol solubilisation into micelles (45.1 ± 1.6%), whereas peptides from the native faba bean protein exhibited significantly increased (p < 0.05) inhibition of HMG Co-AR catalytic activity (84.1 ± 2.7%) compared with the adzuki bean and thermally processed peptides. After processing, the adzuki bean peptides showed significantly reduced scavenging activity compared with peptides obtained from the native protein. This study is the first report demonstrating that the peptides from adzuki and faba beans inhibit cholesterol homeostasis via distinctive ways and act as antioxidants. • Thermal processing increased degree of hydrolysis and peptides concentration. • Thermally processed peptides showed higher inhibition of cholesterol solubility into micelle. • It has effect on HMGCR enzymatic activity. • Correlation showed highly significant positive correlation of FRAP with 3 KDa peptides concentrations. • It also showed significant positive correlation of solubility with hydrolysis and peptides concentration. [ABSTRACT FROM AUTHOR]