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Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

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dc.contributor.authorCoscueta, Ezequiel R.
dc.contributor.authorAmorim, Maria M.
dc.contributor.authorVoss, Glenise B.
dc.contributor.authorNerli, Bibiana B.
dc.contributor.authorPicó, Guillermo A.
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-13T08:18:25Z
dc.date.available2017-10-13T08:18:25Z
dc.date.issued2016
dc.description.abstractEnzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential antioxidant and antihypertensive activities. The protein was isolated from soybean meal under controlled conditions of time and temperature (70 C, 1 h; 90 C, 30 min). Degree of hydrolysis assessed the progress of hydrolysis at different sampling times. For hydrolysates the antioxidant and angiotensin-converting-enzyme (ACE) inhibitory activities were measured. As observed, the DH was increasing until reaching 20% at 10 h with disappearance of globular proteins and generation of low molecular weight peptides (less than 3 kDa). A significant increase in antioxidant and ACE inhibitory capacities was observed. Five main peptides were identified, which may explain through their sequences the bioactive properties analyzed. Through this study was possible to obtain for the first time with Corolase PP soy hydrolysates with potential antioxidant and ACE inhibitory activities, which can be used to obtain new added value functional ingredients from soy meal.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoscueta, Ezequiel R.; Amorim, Maria M.; Voss, Glenise B.; Nerli, Bibiana B.; Picó, Guillermo A.; Pintado, M. E. - Bioactive properties of peptides obtained from argentinian defatted soy flour protein by corolase PP hydrolysis. Food Chemistry. ISSN 0308-8146. Vol. 198 (2016), p. 36-44pt_PT
dc.identifier.doi10.1016/j.foodchem.2015.11.068pt_PT
dc.identifier.eid84953635732
dc.identifier.pmid26769502
dc.identifier.urihttp://hdl.handle.net/10400.14/23070
dc.identifier.wos000367534100006
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.subjectSoy protein hydrolysispt_PT
dc.subjectCorolase PPpt_PT
dc.subjectBioactive peptidespt_PT
dc.subjectACE inhibitory activitypt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleBioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage44
oaire.citation.startPage36
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume198
person.familyNameCoscueta
person.familyNameAmorim
person.familyNamePintado
person.givenNameEzequiel
person.givenNameMaria Manuela
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id6614-705D-EBA7
person.identifier.ciencia-id791D-E9BA-D432
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4496-2001
person.identifier.orcid0000-0002-1485-0423
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-7033-2016
person.identifier.ridL-4327-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id56986455000
person.identifier.scopus-author-id55293251500
person.identifier.scopus-author-id7004483898
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationf1f94059-86c8-4386-875f-a864386d54b4
relation.isAuthorOfPublication70acb800-589a-40e5-9313-b004901b3752
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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