Journal of the science of food and agriculture, 2012-07, Vol.92 (9), p.1974-1981
2012
Volltextzugriff (PDF)
Details
- Autor(en) / Beteiligte
- Titel
- Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas
- Ist Teil von
- Journal of the science of food and agriculture, 2012-07, Vol.92 (9), p.1974-1981
- Ort / Verlag
- Chichester, UK: John Wiley & Sons, Ltd
- Erscheinungsjahr
- 2012
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- 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 IC50 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
- Sprache
- Englisch
- Identifikatoren
- ISSN: 0022-5142eISSN: 1097-0010DOI: 10.1002/jsfa.5570Titel-ID: cdi_proquest_miscellaneous_1019620302
- Format
- –
- Schlagworte
- ACE inhibitors, ACE-I activity, Angiotensin-Converting Enzyme Inhibitors - pharmacology, antioxidant activity, Antioxidants, Antioxidants - pharmacology, Benzothiazoles, bioactive peptides, Biological and medical sciences, Biphenyl Compounds - metabolism, chickpea protein hydrolysates, Cicer - chemistry, Cooking, Dietary Proteins - analysis, Dietary Proteins - pharmacology, Dietary Supplements, Enzymes - metabolism, Food industries, Functional Food, Functional foods & nutraceuticals, functional properties, Fundamental and applied biological sciences. Psychology, Humans, Peptidyl-Dipeptidase A - metabolism, Picrates - metabolism, Plant Proteins - chemistry, Plant Proteins - pharmacology, Protein Hydrolysates - chemistry, Protein Hydrolysates - pharmacology, Proteins, Public health, Seeds - chemistry, Sulfonic Acids - metabolism, Thiazoles - metabolism, value added