title: Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties.
abstract: Black bean protein hydrolysates obtained from pepsin and alcalase digestions until 120min 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 30days 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.
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil. Electronic address: jarineamaral@hotmail.com.
authors: Jarine Amaral do
authors: JAD
authors: Evangelho
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors: Nathan Levien
authors: NL
authors: Vanier
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors: Vânia Zanella
authors: VZ
authors: Pinto
authors: Healthy Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States.
authors: Jose J De
authors: JJ
authors: Berrios
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors: Alvaro Renato Guerra
authors: ARG
authors: Dias
authors: Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
authors: Elessandra da Rosa
authors: EDR
authors: Zavareze
mesh_terms: D055598:Chemical Phenomena; D004063:Digestion / Q000502:physiology; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D004655:Emulsions / Q000737:chemistry / Q000378:metabolism; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D027805:Phaseolus / Q000737:chemistry* / Q000502:physiology*; D011492:Protein Hydrolysates / Q000737:chemistry* / Q000378:metabolism
chemical_list: D004655:Emulsions; D011492:Protein Hydrolysates
keywords: Antioxidant activity; Black bean protein; Emulsion; Enzymatic hydrolysis; Protein hydrolysate