Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1147997
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dc.contributor.authorPAULA, L. C.
dc.contributor.authorLEMES, A. C.
dc.contributor.authorVALENCIA-MEJÍA, E.
dc.contributor.authorMOREIRA, B. R.
dc.contributor.authorOLIVEIRA, T. S.
dc.contributor.authorCAMPOS, I. T. N.
dc.contributor.authorNERI, H. F. S.
dc.contributor.authorBRONDANI, C.
dc.contributor.authorGHEDINI, P. C.eng
dc.contributor.authorBATISTA, K. A.eng
dc.contributor.authorFERNANDES, K. F.eng
dc.date.accessioned2022-11-03T16:08:19Z-
dc.date.available2022-11-03T16:08:19Z-
dc.date.created2022-11-03
dc.date.issued2022
dc.identifier.citationFood Chemistry: X, v. 13, 100259, Mar. 2022.
dc.identifier.issn2590-1575
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1147997-
dc.descriptionAiming 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectHard-to-cook
dc.subjectEasy-to-cook
dc.subjectNutraceutical
dc.subjectVascular reactivity
dc.titleEffect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties
dc.typeArtigo de periódico
dc.subject.thesagroFeijão
dc.subject.thesagroPhaseolus Vulgaris
dc.subject.thesagroExtrusão
dc.subject.thesagroAntioxidante
dc.subject.nalthesaurusBeans
dc.subject.nalthesaurusBioactive properties
dc.subject.nalthesaurusExtrusion
dc.subject.nalthesaurusAutoclaving
dc.subject.nalthesaurusProteins
dc.subject.nalthesaurusAntioxidants
riaa.ainfo.id1147997
riaa.ainfo.lastupdate2022-11-03
dc.identifier.doihttps://doi.org/10.1016/j.fochx.2022.100259
dc.contributor.institutionLADYSLENE C. PAULA, UNIVERSIDADE FEDERAL DE RONDÔNIAeng
dc.contributor.institutionAILTON C. LEMES, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionERIKA VALENCIA-MEJIA, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionBRUNA R. MOREIRA, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionTHIAGO S. OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionIVAN T. N. CAMPOS, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionHIASMIN F. S. NERI, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionCLAUDIO BRONDANI, CNPAFeng
dc.contributor.institutionPAULO C. GHEDINI, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionKARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁSeng
dc.contributor.institutionKATIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS.eng
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