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BIBTEX RIS

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

2016; Elsevier BV; Volume: 214; Linguagem: Inglês

10.1016/j.foodchem.2016.07.046

1873-7072

Jarine Amaral do Evangelho, Nathan Levien Vanier, Vânia Zanella Pinto, Jose J. De Berrios, Álvaro Renato Guerra Dias, Elessandra da Rosa Zavareze,

Phytase and its Applications

Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min of hydrolysis were evaluated by gel electrophoresis, relative fluorescence intensity, emulsifying properties, light micrograph of emulsions and in vitro antioxidant activity. The emulsion stability of the bean protein hydrolysates were evaluated during 30days of storage. The pepsin-treated bean protein hydrolysates presented higher degree of hydrolysis than the alcalase-treated protein hydrolysates. The alcalase-treated bean protein hydrolysates showed higher surface hydrophobicity. Moreover, the protein hydrolysates obtained with alcalase digestion presented higher emulsion stability during 30-days than those obtained from pepsin digestion. The protein concentrate and especially the hydrolysates obtained from alcalase digestion had good emulsion stability and antioxidant activity. Thus, they could be exploited as protein supplements in the diet as nutritional and bioactive foods.