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

Article

Abstract: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C for

Palabras claves:

Antioxidant activity, Bioactive peptides, biological activity, high-pressure-assisted proteolysis, PHENOLIC COMPOUNDS, Pinto bean, reducing power

Autores:

Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.

Fuentes:

scopus