Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

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dc.creatorJarine Amaral do EVANGELHO
dc.creatorJose de J. BERRIOS
dc.creatorVânia Zanella PINTO
dc.creatorMariana Dias ANTUNES
dc.creatorNathan Levien VANIER
dc.creatorElessandra da Rosa ZAVAREZE
dc.date2016
dc.date.accessioned2026-07-07T04:18:26Z
dc.descriptionThe objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS●+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS●+. However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395946787006
dc.identifier.urihttp://hdl.handle.net/123456789/457242
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.36
dc.subjectAgrociencias
dc.titleAntioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos