High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 8, 2016, Pages 1730-1740

  Garcia Mora, Patricia ^a   Peñas, Elena ^a   Frias, Juana ^a   Zieliński, Henryk ^b   Wiczkowski, Wiesław ^b   Zielińska, Danuta ^c   Martínez Villaluenga, Cristina ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^c UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

antioxidant activity; bioactive peptides; biological activity; high pressure assisted proteolysis; phenolic compounds; pinto bean; reducing power

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; FREE RADICALS; HYDROLYSIS; PEPTIDES; PHENOLS; PLANTS (BOTANY); PROTEINS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE PEPTIDES; HIGH PRESSURE; PHENOLIC COMPOUNDS; PINTO BEANS; REDUCING POWER;

PROTEOLYSIS;

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PEPTIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

AMINO ACID SEQUENCE; CHEMISTRY; FABACEAE; GENETICS; ISOLATION AND PURIFICATION; MOLECULAR GENETICS; PEPTIDE MAPPING;

AMINO ACID SEQUENCE; ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; FABACEAE; MOLECULAR SEQUENCE DATA; PEPTIDE MAPPING; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; PHENOLS; PLANT EXTRACTS;

EID: 84959483670     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b06080     Document Type: Article

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