Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1147997
Título: Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties
Autoria: PAULA, L. C.
LEMES, A. C.
VALENCIA-MEJÍA, E.
MOREIRA, B. R.
OLIVEIRA, T. S.
CAMPOS, I. T. N.
NERI, H. F. S.
BRONDANI, C.
GHEDINI, P. C.
BATISTA, K. A.
FERNANDES, K. F.
Afiliação: LADYSLENE C. PAULA, UNIVERSIDADE FEDERAL DE RONDÔNIA
AILTON C. LEMES, UNIVERSIDADE FEDERAL DE GOIÁS
ERIKA VALENCIA-MEJIA, UNIVERSIDADE FEDERAL DE GOIÁS
BRUNA R. MOREIRA, UNIVERSIDADE FEDERAL DE GOIÁS
THIAGO S. OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS
IVAN T. N. CAMPOS, UNIVERSIDADE FEDERAL DE GOIÁS
HIASMIN F. S. NERI, UNIVERSIDADE FEDERAL DE GOIÁS
CLAUDIO BRONDANI, CNPAF
PAULO C. GHEDINI, UNIVERSIDADE FEDERAL DE GOIÁS
KARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁS
KATIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS.
Ano de publicação: 2022
Referência: Food Chemistry: X, v. 13, 100259, Mar. 2022.
Conteúdo: Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL -1 to 0.26 mg mL -1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
Thesagro: Feijão
Phaseolus Vulgaris
Extrusão
Antioxidante
NAL Thesaurus: Beans
Bioactive properties
Extrusion
Autoclaving
Proteins
Antioxidants
Palavras-chave: Hard-to-cook
Easy-to-cook
Nutraceutical
Vascular reactivity
ISSN: 2590-1575
Digital Object Identifier: https://doi.org/10.1016/j.fochx.2022.100259
Tipo do material: Artigo de periódico
Acesso: openAccess
Aparece nas coleções:Artigo em periódico indexado (CNPAF)

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