Feb 9, 2016 - pea,19,20 chickpea,21 and lentil proteins;22 however, to the best of our knowledge .... ChromatographyâElectrosprayâTandem Mass Spectrometry ...... (14) Tan, S. H.; Mailer, R. J.; Blanchard, C. L.; Agboola, S. O. Canola.
Article pubs.acs.org/JAFC
High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates Patricia Garcia-Mora,† Elena Peñas,† Juana Frias,† Henryk Zieliński,§ Wiesław Wiczkowski,§ Danuta Zielińska,⊗ and Cristina Martínez-Villaluenga*,† †
Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain § Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland ⊗ Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland S Supporting Information *
ABSTRACT: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C for 15 min. Alcalase hydrolysis at 100 MPa led to higher ACE inhibition, reducing power, and free radical scavenging activity of hydrolysates. However, hydrolysate obtained by Savinase at 200 MPa showed the best ACE-inhibitory and radical scavenging activities. Proteolysis by Savinase at 200 MPa was considered the most effective treatment to increase small peptides (
