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Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas
Author(s) -
MedinaGodoy Sergio,
AmbrizPérez Dulce L,
FuentesGutiérrez Cindy I,
GermánBáez Lourdes J,
GutiérrezDorado Roberto,
ReyesMoreno Cuauhtémoc,
ValdezOrtiz Angel
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5570
Subject(s) - trolox , functional food , nutraceutical , antioxidant , papain , chemistry , hydrolysate , food science , enzyme , solubility , biochemistry , hydrolysis , antioxidant capacity , organic chemistry
BACKGROUND: The potential use of hard‐to‐cook (hardened) chickpeas to obtain value‐added functional food ingredients was evaluated. For that purpose, some nutraceutical and functional attributes of several chickpea protein hydrolysates (CPHs) prepared from both fresh and hard‐to‐cook grains were evaluated. RESULTS: All the CPHs prepared from both fresh and hard‐to‐cook grains, with the enzymes alcalase, pancreatin and papain, showed high angiotensin converting enzyme inhibitory (ACE‐I) activity with IC 50 values ranging from 0.101 to 37.33 µg mL −1 ; similarly, high levels of antioxidant activity (around 18.17–95.61 µmol Trolox equivalent antioxidant capacity µg −1 CPH) were obtained through both the 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) methods. Regarding functional characterization of the CPHs, oil absorption values ranged from 1.91 to 2.20 mL oil g −1 CPH, with water solubility almost 100% from pH 7 to 10. CONCLUSION: The high antioxidant and ACE‐I activities as well as the good functional properties of the CPH prepared from both fresh and hard‐to‐cook grains, suggest its use in food formulations with value added in human health. Copyright © 2012 Society of Chemical Industry