Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

作者：do Evangelho Jarine Amaral^*; Vanier Nathan Levien; Pinto Vania Zanella; De Berrios Jose J; Guerra Dias Alvaro Renato; Zavareze Elessandra da Rosa

来源：Food Chemistry, 2017, 214: 460-467.

DOI：10.1016/j.foodchem.2016.07.046

• Antioxidant activity
• Emulsion
• Enzymatic hydrolysis
• Protein hydrolysate
• Black bean protein

Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120 min of hydrolysis were evaluated by gel electrophoresis, relative fluorescence intensity, emulsifying properties, light micrograph of emulsions and in vitro antioxidant activity. The emulsion stability of the bean protein hydrolysates were evaluated during 30 days of storage. The pepsin-treated bean protein hydrolysates presented higher degree of hydrolysis than the alcalase-treated protein hydrolysates. The alcalase-treated bean protein hydrolysates showed higher surface hydrophobicity. Moreover, the protein hydrolysates obtained with alcalase digestion presented higher emulsion stability during 30-days than those obtained from pepsin digestion. The protein concentrate and especially the hydrolysates obtained from alcalase digestion had good emulsion stability and antioxidant activity. Thus, they could be exploited as protein supplements in the diet as nutritional and bioactive foods.

• 出版日期2017-1-1