Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

Abstract 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 ass...

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Bibliographic Details
Main Authors: Jarine Amaral do EVANGELHO, Jose de J. BERRIOS, Vânia Zanella PINTO, Mariana Dias ANTUNES, Nathan Levien VANIER, Elessandra da Rosa ZAVAREZE
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
Series:Food Science and Technology
Subjects:
alcalase
antioxidant
molecular weight
pepsin
protein
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007105&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007105&lng=en&tlng=en

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