Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

Beatriz Guzmán-Méndez, Maria Eugenia Jaramillo-Flores, Luis Chel-Guerrero, David Betancur-Ancona

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

17 Citas (Scopus)

Resumen

Summary: Limited and extensive hydrolysates were obtained from Phaseolus lunatus (LHl and EHl) and hard-to-cook Phaseolus vulgaris (LHv and EHv) using the enzymes Flavourzyme®, Alcalase®, Pancreatin® and a sequential Pepsin®-Pancreatin® system. Degrees of hydrolysis varied from 8.32% to 31.60%. SDS-PAGE of extensive hydrolysates showed molecular weights smaller than limited hydrolysates. Differential scanning calorimeter (DSC) analysis of LHl and EHl revealed the presence of two endothermic transitions; LHv and EHv had only one. LHv presented a higher content of hydrophobic amino acids whose surface hydrophobicity was 12.17. Functional properties such as nitrogen solubility, foaming capacity and emulsifying activity index in LHv were better than LHl at different pH evaluated. However, the latter showed better foaming stabilities. Amino acids such as His, Tyr, Trp and Arg were observed in greater amounts in both extensive hydrolysates. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and metal-chelating activities in EHv and EHl increased significantly compared to the source material.

Idioma originalInglés
Páginas (desde-hasta)1859-1868
Número de páginas10
PublicaciónInternational Journal of Food Science and Technology
Volumen49
N.º8
DOI
EstadoPublicada - ago. 2014

Huella

Profundice en los temas de investigación de 'Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris'. En conjunto forman una huella única.

Citar esto