Enzymatic hydrolysis of bean protein concentrates for the production of antioxidant peptides using a statistical mixture design | Zendy

Victor Granato Cason | Zendy; Hélia Harumi Sato | Zendy; Ruann Janser Soares de Castro | Zendy

Open Access

Enzymatic hydrolysis of bean protein concentrates for the production of antioxidant peptides using a statistical mixture design

Author(s) -

Victor Granato Cason,

Hélia Harumi Sato,

Ruann Janser Soares de Castro

Publication year - 2016

Publication title -

anais do congresso de iniciação científica da unicamp

Language(s) - English

Resource type - Conference proceedings

ISSN - 2447-5114

DOI - 10.19146/pibic-2016-50957

Subject(s) - enzymatic hydrolysis , hydrolysis , antioxidant , enzyme , chemistry , production (economics) , biochemistry , food science , chromatography , microbiology and biotechnology , biology , economics , macroeconomics

In this study, hydrolysates from three different varieties of bean protein concentrate were obtained using the commercial proteases Flavourzyme® 500L, Alcalase® 2.4L and Neutrase® 0.8L and a statistical mixture design for study of their antioxidant properties. The results from this research demonstrated the viability of applying commercial protease preparations singly and combined for protein hydrolysis, thus increasing the antioxidant activities of the bean protein concentrates from different varieties.

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