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Improving antioxidant activity of black bean protein by hydrolysis with protease combinations
- Aguilar, Jessika Gonçalves dos Santos, Granato Cason, Victor, de Castro, Ruann Janser Soares
- International journal of food science & technology 2019 v.54 no.1 pp. 34-41
- antioxidant activity, antioxidants, black beans, hydrolysates, hydrolysis, molecular weight, peptides, protein hydrolysates, proteinases, ultrafiltration
- This study explored the use of a simplex centroid design to produce protein hydrolysates with antioxidant properties using Alcalase® 2.4L, Flavourzyme® 500L and Neutrase® 0.8L. Proteases kinetic parameters and the ultrafiltration of protein hydrolysates were also investigated. The highest antioxidant activity, in the studied conditions, was reached when the mixture of Alcalase® 2.4L and Flavourzyme® 500L was used in the hydrolysates production. The antioxidant power of the black bean proteins, measured by the total antioxidant capacity and reducing power assay, increased after hydrolysis by 31% and 70%, respectively. The black bean proteins hydrolysates fractions (3–30 kDa) showed an antioxidant activity decrease along with a reduction in molecular weight, demonstrating that a set of varied molecular weight peptides was responsible for the antioxidant characteristics of black bean protein hydrolysates.