Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
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- 作者：Patricia Garcia-Moraa ; Juana Friasa ; Elena Peñ ; asa ; Henryk Zieli艅skib ; Juan Antonio Gimé ; nez-Bastidab ; Wies艂aw Wiczkowskib ; Danuta Zieli艅skac ; Cristina Martí ; nez-Villaluengaa ; c.m.villaluenga@csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pinto bean ; Proteolysis ; Bioactive peptides ; Phenolic compounds ; Biological activity
- 刊名：Journal of Functional Foods
- 出版年：2015
- 出版时间：October 2015
- 年：2015
- 卷：18
- 期：part_PA
- 页码：319-332
- 全文大小：974 K
文摘
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Release of bioactive compounds from pinto bean proteins by subtilins was studied.
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Alcalase yielded a higher concentration of oligopeptides after 120 min.
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Savinase improved ferulic acid and flavonoid contents in hydrolysates after 90 min.
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Hydrolysates displayed antioxidant, ACE inhibitory and anti-inflammatory activities.
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Pinto bean hydrolysates showed a promising potential as functional ingredients.