Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

•Pepsin-treated protein had higher hydrolysis degree than the alcalase-treated protein.•Alcalase-treated hydrolysates showed higher purity and hydrophobicity.•Alcalase-treated hydrolysates presented higher emulsion stability than pepsin digestion.•Protein concentrate and hydrolysates had antioxidant...

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Bibliographic Details
Published in:Food chemistry 2017-01, Vol.214, p.460-467
Main Authors: Evangelho, Jarine Amaral do, Vanier, Nathan Levien, Pinto, Vânia Zanella, Berrios, Jose J. De, Dias, Alvaro Renato Guerra, Zavareze, Elessandra da Rosa
Format: Article
Language:English
Subjects:
Antioxidant activity
Black bean protein
Chemical Phenomena
Digestion - physiology
Electrophoresis, Polyacrylamide Gel - methods
Emulsion
Emulsions - chemistry
Emulsions - metabolism
Enzymatic hydrolysis
Hydrolysis
Hydrophobic and Hydrophilic Interactions
Phaseolus - chemistry
Phaseolus - physiology
Protein hydrolysate
Protein Hydrolysates - chemistry
Protein Hydrolysates - metabolism
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Summary:•Pepsin-treated protein had higher hydrolysis degree than the alcalase-treated protein.•Alcalase-treated hydrolysates showed higher purity and hydrophobicity.•Alcalase-treated hydrolysates presented higher emulsion stability than pepsin digestion.•Protein concentrate and hydrolysates had antioxidant activity. 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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.07.046