Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties.

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dc.contributorLADYSLENE C. PAULA, UNIVERSIDADE FEDERAL DE RONDÔNIA
dc.contributorAILTON C. LEMES, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorERIKA VALENCIA-MEJIA, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorBRUNA R. MOREIRA, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorTHIAGO S. OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorIVAN T. N. CAMPOS, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorHIASMIN F. S. NERI, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorCLAUDIO BRONDANI, CNPAF
dc.contributorPAULO C. GHEDINI, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorKARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁS
dc.contributorKATIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS.
dc.creatorPAULA, L. C.
dc.creatorLEMES, A. C.
dc.creatorVALENCIA-MEJÍA, E.
dc.creatorMOREIRA, B. R.
dc.creatorOLIVEIRA, T. S.
dc.creatorCAMPOS, I. T. N.
dc.creatorNERI, H. F. S.
dc.creatorBRONDANI, C.
dc.creatorGHEDINI, P. C.
dc.creatorBATISTA, K. A.
dc.creatorFERNANDES, K. F.
dc.date2022-11-03T16:08:19Z
dc.date2022-11-03T16:08:19Z
dc.date2022-11-03
dc.date2022
dc.date.accessioned2026-07-01T00:07:44Z
dc.descriptionAiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL -1 to 0.26 mg mL -1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
dc.identifierFood Chemistry: X, v. 13, 100259, Mar. 2022.
dc.identifier2590-1575
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1147997
dc.identifierhttps://doi.org/10.1016/j.fochx.2022.100259
dc.identifier.urihttp://hdl.handle.net/123456789/397951
dc.languageeng
dc.rightsopenAccess
dc.subjectHard-to-cook
dc.subjectEasy-to-cook
dc.subjectNutraceutical
dc.subjectVascular reactivity
dc.subjectFeijão
dc.subjectPhaseolus Vulgaris
dc.subjectExtrusão
dc.subjectAntioxidante
dc.subjectBeans
dc.subjectBioactive properties
dc.subjectExtrusion
dc.subjectAutoclaving
dc.subjectProteins
dc.subjectAntioxidants
dc.titleEffect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties.
dc.typeArtigo de periódico

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