| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541613 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Bioinformatic analysis showed that bean proteins contain bioactive peptides. ⺠Highest antioxidant activity was found in bean protein isolate hydrolysates. ⺠Phaseolin and lectin hydrolysates showed a pro-oxidant effect. ⺠Phaseolin hydrolysates had higher copper and iron chelating activity.
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Authors
Janet Carrasco-Castilla, Alan Javier Hernández-Álvarez, Cristian Jiménez-MartÃnez, Carmen Jacinto-Hernández, Manuel Alaiz, Julio Girón-Calle, Javier Vioque, Gloria Dávila-Ortiz,