کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624639 | 1494556 | 2014 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate obtained with Alcalase®-Flavourzyme® sequential enzymatic system was added to durum wheat semolina pasta at three concentrations (0, 5 and 10%). The hydrolysate had an extensive degree of hydrolysis (40.39%), and exhibited angiotensin I-converting enzyme (ACE) inhibitory activity (IC50â=â5.46âmg protein/mL) and antioxidant activity (TEACâ=â24.11âmM/mg protein). The pastas containing 5 and 10% hydrolysate had adequate physical characteristics similar to the control pasta (100% semolina). Bioactivity remained in the pasta containing hydrolysate: ACE inhibition of 10.88% in the 5% treatment and 17.0% in the 10% treatment; TEAC values of 26.27âmM/mg protein in the 5% treatment and 31.42âmM/mg protein in the 10% treatment. Nutritional parameters and sensory scores indicated the best replacement level to be 10% hydrolysate. Addition of a hard-to-cook bean hydrolysate to semolina pasta produced improved nutritional value without significantly affecting sensory properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 8, May 2014, Pages 1-8
Journal: Journal of Functional Foods - Volume 8, May 2014, Pages 1-8
نویسندگان
Maira Rubi Segura-Campos, Karem GarcÃa-RodrÃguez, Jorge Carlos Ruiz-Ruiz, Luis Chel-Guerrero, David Betancur-Ancona,