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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Detalles Bibliográficos
Publicado en:Ciência e Tecnologia de Alimentos
Autores principales: Jarine Amaral do EVANGELHO, Jose de J. BERRIOS, Vânia Zanella PINTO, Mariana Dias ANTUNES, Nathan Levien VANIER, Elessandra da Rosa ZAVAREZE
Formato: Artigo
Lenguaje:Inglês
Publicado: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Materias:
Agrociencias
pepsin
protein
Alcalase
antioxidant
molecular weight
Acceso en línea:https://www.redalyc.org/articulo.oa?id=395946787006
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