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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor ANTUNES,Mariana Dias (1) BERRIOS,Jose de J. (1) EVANGELHO,Jarine Amaral do (1) PINTO,Vânia Zanella (1) VANIER,Nathan Levien (1) ZAVAREZE,Elessandra da Rosa (1) Mais... Palavra-chave Alcalase (1) Antioxidant (1) Molecular weight (1) Pepsin (1) Protein (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2016 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates Ciênc. Tecnol. Aliment. EVANGELHO,Jarine Amaral do; BERRIOS,Jose de J.; PINTO,Vânia Zanella; ANTUNES,Mariana Dias; VANIER,Nathan Levien; ZAVAREZE,Elessandra da Rosa. Abstract The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS●+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS●+. However, the hydrolysates obtained by hydrolysis with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcalase; Antioxidant; Molecular weight; Pepsin; Protein. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000500023 Registros recuperados: 1 Primeira ... 1 ... Última

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