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Type: Artigo
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
Subject: Hidrólise enzimática
Country: Reino Unido
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/ijfs.13898
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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