| Autor: |
Maira Rubi Segura-Campos, Karem García-Rodríguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona |
| Jazyk: |
angličtina |
| Rok vydání: |
2014 |
| Předmět: |
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| Zdroj: |
Journal of Functional Foods, Vol 8, Iss , Pp 1-8 (2014) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2014.02.016 |
| Popis: |
Hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate obtained with Alcalase®-Flavourzyme® sequential enzymatic system was added to durum wheat semolina pasta at three concentrations (0, 5 and 10%). The hydrolysate had an extensive degree of hydrolysis (40.39%), and exhibited angiotensin I-converting enzyme (ACE) inhibitory activity (IC50 = 5.46 mg protein/mL) and antioxidant activity (TEAC = 24.11 mM/mg protein). The pastas containing 5 and 10% hydrolysate had adequate physical characteristics similar to the control pasta (100% semolina). Bioactivity remained in the pasta containing hydrolysate: ACE inhibition of 10.88% in the 5% treatment and 17.0% in the 10% treatment; TEAC values of 26.27 mM/mg protein in the 5% treatment and 31.42 mM/mg protein in the 10% treatment. Nutritional parameters and sensory scores indicated the best replacement level to be 10% hydrolysate. Addition of a hard-to-cook bean hydrolysate to semolina pasta produced improved nutritional value without significantly affecting sensory properties. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect