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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=395946787006 |
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Inhaltsangabe:
- Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates Jarine Amaral do EVANGELHO Jose de J. BERRIOS Vânia Zanella PINTO Mariana Dias ANTUNES Nathan Levien VANIER Elessandra da Rosa ZAVAREZE Agrociencias pepsin protein Alcalase antioxidant molecular weight The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS●+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS●+. However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein. 2016 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395946787006 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36