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|Title:||Improving antioxidant activity of black bean protein by hydrolysis with protease combinations|
|Author:||dos Santos Aguilar, Jessika Goncalves|
Cason, Victor Granato
Soares de Castro, Ruann Janser
|Abstract:||This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase((R)) 2.4L, Flavourzyme((R)) 500L and Neutrase((R)) 0.8L. Proteases kinetic parameters and the ultrafiltration of protein hydrolysates were also investigated. The highest antioxidant activity, in the studied conditions, was reached when the mixture of Alcalase((R)) 2.4L and Flavourzyme((R)) 500L was used in the hydrolysates production. The antioxidant power of the black bean proteins, measured by the total antioxidant capacity and reducing power assay, increased after hydrolysis by 31% and 70%, respectively. The black bean proteins hydrolysates fractions (3-30 kDa) showed an antioxidant activity decrease along with a reduction in molecular weight, demonstrating that a set of varied molecular weight peptides was responsible for the antioxidant characteristics of black bean protein hydrolysates|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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