Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

Plant Foods for Human Nutrition

Volumn 71, Issue 3, 2016, Pages 339-345

  Drago, Silvina R ^a   Franco Miranda, Hanai ^b   Cian, Raúl E ^a   Betancur Ancona, David ^b   Chel Guerrero, Luis ^b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Antihypertensive; Antioxidant activity; Cowpea; Functional foods; Lima bean

Indexed keywords

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PLANT PROTEIN; PROTEIN HYDROLYSATE;

ANALYSIS; CHEMISTRY; COOKING; FLOUR; PHASEOLUS; VIGNA; WHEAT;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; COOKING; FLOUR; PHASEOLUS; PLANT PROTEINS; PROTEIN HYDROLYSATES; TRITICUM; VIGNA;

EID: 84978877771     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-016-0565-2     Document Type: Article

References (29)

1. Chel-Guerrero L, Domínguez-Magaña M, Martínez-Ayala A, Dávila-Ortiz G, Betancur-Ancona D (2012) Lima bean (Phaseolus lunatus) protein hydrolysates with ACE-I inhibitory activity. Food Nutr Sci 3:511–521
2. Segura-Campos MR, García-Espinosa L, Chel-Guerrero L, Betancur-Ancona D (2012) Effect of enzymatic hydrolysis on solubility, hydrophobicity, and in vivo digestibility in cowpea (Vigna unguiculata). Int J Food Prop 15:770–780
3. Doucet D, Otter DE, Gauthier SF, Foegeding EA (2003) Enzyme induced gelation of extensively hydrolyzed whey proteins by alcalase: peptide identification and determination of enzyme specificity. J Agric Food Chem 51:6300–6308
4. Cian R, Vioque J, Drago S (2015) Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH. Food Res Int 69:216–223
5. Cian R, Garzón A, Betancur Ancona D, Chel Guerrero L, Drago S (2016) Chelating properties of peptides from red seaweed Pyropia columbina and its effect on iron bio-accessibility. Plant Foods Hum Nutr 71:96–101
6. Young V, Pellett P (1994) Plant proteins in relation to human protein and amino acid nutrition. Am J Clin Nutr 59:1203S–1212S
7. Giménez A, Drago SR, Bassett MN, Lobo MO, Sammán NC (2016) Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chem 199:150–156
8. Segura-Campos M, García-Rodríguez K, Ruiz-Ruiz J, Chel-Guerrero L, Betancur-Ancona D (2014) In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris) protein hydrolyzate. J Funct Foods 8:1–8
9. Guzmán-Méndez B, Jaramillo-Flores M, Chel-Guerrero L, Betancur-Ancona D (2014) Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris. Int J Food Sci Technol 49:1–10
10. Betancur-Ancona D, Peraza-Mercado G, Moguel-Ordoñez Y, Fuertes-Blanco S (2004) Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues. Food Chem 84:287–295
11. Megías C, Yust MM, Pedroche J, Lquarit T, Giron-Calle J, Alaíz M, Millan F, Vioque J (2004) Purification of an ACE inhibitory peptide alter hydrolysis of sunflower (Helianthus annnus L.) protein isolates. J Agric Food Chem 52:1928–1932
12. Nielsen PM, Peterson D, Dambmann C (2001) Improved method for determining food protein degree of hydrolysis. J Food Sci 66:642–646
13. AOAC (1997) Official methods of analysis. Association of Official Analytical Chemists. 17th ed. Washington, D.C. USA, William Howitz Editor, 1110–1117
14. Hayakari M, Kondo Y, Izumi H (1978) A rapid and simple spectrophotometric assay of angiotensin-converting enzyme. Anal Biochem 84:361–369
15. Cian R, Luggren P, Drago SR (2011) Effect of extrusion process on antioxidant and ACE inhibition properties from bovine haemoglobin concentrate hydrolyzates incorporated into expanded maize products. Int J Food Sci Nutr 62:774–780
16. Del Nobile MA, Baianao A, Mocci G (2005) Influence of protein content on spaghetti cooking quality. J Cereal Sci 41:347–356
17. Siddhuraju P, Vijayakumari K, Janaradhanan K (1994) Chemical analysis and nutritional assessment of the less known pulses, Vigna aconitifolia (Jacq.) Marechal and Vigna vexillata (L.) a. Rich. Plant Foods Hum Nutr 45:103–111
18. Barać M, Čabrilo S, Pešić M, Stanojević S, Pavlićević M, Maćej O, Ristić N (2011) Functional properties of pea (Pisum sativum, L.) protein isolates modified with Chymosin. Int J Mol Sci 12:8372–8387
19. Gallegos-Infante JA, García-Rivas M, Chang S, Manthey F, Fang R, Reynoso-Camacho R, Rocha-Guzmán NE, González-Laredo RF (2012) Effect of the addition of common bean flour on the cooking quality and antioxidant characteristics of spaghetti. J Microbiol Biotechnol Food Sci 2:730–744. http://www.jmbfs.org/wp-content/uploads/2012/10/jmbfs-0131.pdf
20. Gallegos-Infante JA, Rocha-Guzman NE, González-Laredo RF, Ochoa LA, Corzo N, Bello LA, Medina L, Peralta-Alvarez LE (2010) Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris, L.). J Food Chem 119:1544–1549
21. Giménez MA, Drago SR, De Greef D, González RJ, Lobo MO, Samman NC (2012) Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation. Food Chem 134:200–206
22. Petitot M, Boyer L, Minier C, Micard V (2010) Fortification of pasta with split pea and faba beans flours: pasta processing and quality evaluation. Food Res Int 43:634–641
23. Zhao H, Manthey A, Chang R, Hou H, Yuan H (2005) Quality characteristic of spaghetti as effect by green and yellow pea, lentil and chickpea flours. J Food Sci 70:371–380
24. Carini E, Vittadini E, Curti E, Antozzani F, Viazzani P (2010) Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta. J Food Chem 122:462–469
25. Doxastakis G, Papogeorgiou M, Mandalo D, Irakli M, Papalmprou E, D’Agostina A, Resta D, Boschin G, Arnoldi A (2007) Technological properties and non-enzimatic browning of white lupin protein eriched spaghetti. J Food Chem 101:57–64
26. Segura-Campos MR, Salazar-Vega IM, Chel-Guerrero LA, Betancur-Ancona DA (2013) Biological potential of chia (Salvia hispanica L.) protein hydrolyzates and their incorporation into functional foods. LWT Food Sci Technol 50:723–731
27. Cian RE, Caballero MS, Sabbag N, González RJ, Drago SR (2014) Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina. LWT Food Sci Technol 55:51–5
28. Kim S, Wijesekara I (2010) Development and biological activities of marine derived bioactive peptides: a review. J Funct Foods 2:1–9
29. Dávalos A, Miguel M, Bartolomé B, López-Fadiño R (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot 67:1939–1944