Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties
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- 作者：Jarine Amaral do Evangelhoa ; jarineamaral@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Nathan Levien Vaniera ; Vâ ; nia Zanella Pintoa ; Jose J. De Berriosb ; Alvaro Renato Guerra Diasa ; Elessandra da Rosa Zavarezea
- 关键词：Antioxidant activity ; Emulsion ; Enzymatic hydrolysis ; Protein hydrolysate ; Black bean protein
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：460-467
- 全文大小：2086 K
文摘
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Pepsin-treated protein had higher hydrolysis degree than the alcalase-treated protein.
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Alcalase-treated hydrolysates showed higher purity and hydrophobicity.
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Alcalase-treated hydrolysates presented higher emulsion stability than pepsin digestion.
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Protein concentrate and hydrolysates had antioxidant activity.