Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1789-1795

  Carrasco Castilla, Janet ^a   Hernández Álvarez, Alan Javier ^a   Jiménez Martínez, Cristian ^a   Jacinto Hernández, Carmen ^b   Alaiz, Manuel ^c   Girón Calle, Julio ^c   Vioque, Javier ^c   Dávila Ortiz, Gloria ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidant activity; Chelating activity; Phaseolin; Phaseolus vulgaris; Protein isolate

Indexed keywords

ANTIOXIDANT ACTIVITIES; CHELATING ACTIVITY; PHASEOLIN; PHASEOLUS VULGARIS; PROTEIN ISOLATES;

AMINO ACIDS; COPPER; HYDROLYSIS; PROTEINS;

CHELATION;

BETA CAROTENE; COPPER; IRON CHELATE; METAL CHELATE; PANCREATIN; PEPSIN A; PHASEOLINONE; PROTEIN HYDROLYSATE;

AMINO ACID ANALYSIS; ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CHELATION; FRACTIONATION; GEL PERMEATION CHROMATOGRAPHY; MOLECULAR WEIGHT; NONHUMAN; PHASEOLUS VULGARIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS;

ANTIOXIDANTS; CHELATING AGENTS; COPPER; FABACEAE; HYDROLYSIS; IRON; MOLECULAR WEIGHT; PEPTIDES; PLANT PROTEINS; PROTEIN HYDROLYSATES;

PHASEOLUS VULGARIS;

EID: 84865790385     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.016     Document Type: Article

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