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Improving antioxidant activity of black bean protein by hydrolysis with protease combinations
Author(s) -
Aguilar Jessika Gonçalves dos Santos,
Granato Cason Victor,
Castro Ruann Janser Soares
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13898
Subject(s) - antioxidant , hydrolysate , chemistry , ultrafiltration (renal) , papain , proteases , protease , food science , hydrolysis , chromatography , biochemistry , enzyme
Summary 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.