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- Title
Estudio de la actividad biológica de hidrolizados proteicos de Vicia faba L.
- Authors
León-Espinosa, Erika Berenice; Jiménez-Martínez, Cristian; Cruz-Monterrosa, Rosy Gabriela; Rayas-Amor, Adolfo Armando; Jiménez-Guzmán, Judith; Díaz-Ramírez, Mayra; Fabela-Morón, Miriam Fabiola
- Abstract
Objective: To evaluate the antioxidant and quelating activity of Vicia faba protein hydrolysates. Design/methodology/approach: Bean seeds of the San Pedro Tlaltizapan variety, purchased from the Institute of Agricultural, Aquaculture and Forestry Research of the State of Mexico (ICAMEX) were used. A protein substrate was prepared for enzymatic hydrolysis by alkaline extraction of the protein, followed by isoelectric precipitation from the defatted flour, the concentrate obtained was named protein concentrate (CP). Subsequently, enzymatic hydrolysis of the CP was carried out with a sequential pepsin-pancreatin system and the grade of hydrolysis (GH) was determined. Finally, the antioxidant and chelating activity of protein hydrolysates was determined. Results: The defatted bean flour presented 18.6 g of protein/100 g sample. While the concentrate obtained with this flour presented 62.7 g of protein/100 g of sample. The protein increase in the concentrate was 3.4 times showing a significant difference (p<0.05) with the defatted bean flour. The total hydrolysis time was 90 min (45 min for each enzyme in the case of the sequential system). The highest GH obtained with the sequential system was 16% at 45 min. On the other hand, the chelation percentage of these hydrolysates was less than 25%. Limitations on study/implications: The protein concentrate of Vicia faba was not free of phenolic compounds, so this would be a limitation in the GH and consequently in the chelating and antioxidant activity. Findings/conclusions: The protein hydrolysates of Vicia faba obtained through the sequential pepsin-pancreatin system present good antioxidant activity by the various methods studied, showing that when pancreatin is added to the system, these activities improve, since hydrolysates are active, they could be used as functional ingredients in food products.
- Subjects
MEXICO; PROTEIN hydrolysates; FOREST policy; FUNCTIONAL foods; PHENOLS; FAVA bean; AQUACULTURE
- Publication
Agro Productividad, 2020, Vol 13, Issue 7, p81
- ISSN
2448-7546
- Publication type
Article
- DOI
10.32854/agrop.vi.1726