Exploring the structure-function relationship of Great Northern and navy bean (Phaseolus vulgaris L.) protein hydrolysates: A study on the effect of enzymatic hydrolysis.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.08.019
Abstract: The effect of enzymatic hydrolysis on the physicochemical properties of protein concentrates from Great Northern and navy beans (Phaseolus vulgaris L.) was studied and the causes of functionality improvements were comprehensively investigated. Protein concentrates from… read more here.
Keywords: enzymatic hydrolysis; effect; hydrolysis; northern navy ... See more keywords
Evaluating the effect of high-pressure processing in contrast to boiling on the antioxidant activity from alcalase hydrolysate of Great Northern Beans (Phaseolus vulgaris).
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14004
Abstract: Food processing can alter protein structure, modulate enzyme accessibility, and therefore the release of bioactive peptides. Thus, processing techniques, boiling, high-pressure processing (HPP), and a combination of both, were compared for their efficiency to release… read more here.
Keywords: antioxidant activity; high pressure; hydrolysate; great northern ... See more keywords