In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate obtained with Alcalase®-Flavourzyme® sequential enzymatic system was added to durum wheat semolina pasta at three concentrations (0, 5 and 10%). The hydrolysate had an extensive degree of hydrolysis (40.39%), and exhibited angiotensin I-c...

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Bibliographic Details
Main Authors: Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona
Format: Article
Language:English
Published: Elsevier 2014-05-01
Series:Journal of Functional Foods
Subjects:
Pasta
Hard-to-cook bean
Enzymatic hydrolysis
Bioactivities
Extrusion
Nutrimental properties
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464614000668

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http://www.sciencedirect.com/science/article/pii/S1756464614000668

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