Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Food Chemistry

Volumn 214, Issue , 2017, Pages 460-467

  Evangelho, Jarine Amaral do ^a   Vanier, Nathan Levien ^a   Pinto, Vânia Zanella ^a   Berrios, Jose J De ^b   Dias, Alvaro Renato Guerra ^a   Zavareze, Elessandra da Rosa ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Antioxidant activity; Black bean protein; Emulsion; Enzymatic hydrolysis; Protein hydrolysate

Indexed keywords

ANTIOXIDANTS; BIOLOGICAL MATERIALS; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; ENZYMATIC HYDROLYSIS; HYDROLYSIS; NUTRITION;

ANTI-OXIDANT ACTIVITIES; BLACK BEANS; EMULSIFYING PROPERTY; FUNCTIONAL PROPERTIES; PROTEIN CONCENTRATES; PROTEIN HYDROLYSATE; RELATIVE FLUORESCENCE INTENSITY; SURFACE HYDROPHOBICITY;

PROTEINS;

PEPSIN A; PROTEIN HYDROLYSATE; EMULSION;

ANTIOXIDANT ACTIVITY; ARTICLE; CONFORMATIONAL TRANSITION; GEL ELECTROPHORESIS; HYDROLYSIS; HYDROPHOBICITY; IN VITRO STUDY; LIPID OXIDATION; NONHUMAN; PHASEOLUS VULGARIS; PHYSICAL CHEMISTRY; PROTEIN HYDROLYSIS; PROTEIN STABILITY; SURFACE PROPERTY; SURFACE TENSION; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; EMULSION; METABOLISM; PHASEOLUS; PHYSIOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROCEDURES;

CHEMICAL PHENOMENA; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PHASEOLUS; PROTEIN HYDROLYSATES;

EID: 84978631971     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.046     Document Type: Article

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