| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538645 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Hydrolysis of purified phaseolin is more effective than hydrolysis of the isolate. ⺠Highest antioxidant activity was found in the smaller fractions of hydrolysates. ⺠Phaseolin is the major contributor to the antioxidant and Cu chelating activities. ⺠Iron chelating activity appears to derive from hydrolysis of other bean proteins.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Janet Carrasco-Castilla, Alan Javier Hernández-Álvarez, Cristian Jiménez-MartÃnez, Carmen Jacinto-Hernández, Manuel Alaiz, Julio Girón-Calle, Javier Vioque, Gloria Dávila-Ortiz,