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

The 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 e...

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Sparad:
Bibliografiska uppgifter
I publikationen:Ciência e Tecnologia de Alimentos
Huvudupphovsmän: Jarine Amaral do EVANGELHO, Jose de J. BERRIOS, Vânia Zanella PINTO, Mariana Dias ANTUNES, Nathan Levien VANIER, Elessandra da Rosa ZAVAREZE
Materialtyp: Artigo
Språk:Inglês
Publicerad: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Ämnen:
Agrociencias
pepsin
protein
Alcalase
antioxidant
molecular weight
Länkar:https://www.redalyc.org/articulo.oa?id=395946787006
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