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| Registros recuperados : 3 | |
| 1. |  | SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 2. | | DI-MEDEIROS, M. C. B.; PASCOAL, A. M.; BATISTA, K. A.; BASSINELLO, P. Z.; LIÃO, L. M.; LELES, M. I. G.; FERNANDES, K. F. Rheological and biochemical properties of Solanum lycocarpum starch. Carbohydrate Polymers, Barking, v. 104, p. 66-72, 2014.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 3. | | PAULA, L. C.; LEMES, A. C.; VALENCIA-MEJÍA, E.; MOREIRA, B. R.; OLIVEIRA, T. S.; CAMPOS, I. T. N.; NERI, H. F. S.; BRONDANI, C.; GHEDINI, P. C.; BATISTA, K. A.; FERNANDES, K. F. Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties Food Chemistry: X, v. 13, 100259, Mar. 2022.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 3 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
03/11/2022 |
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Data da última atualização: |
04/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PAULA, L. C.; LEMES, A. C.; VALENCIA-MEJÍA, E.; MOREIRA, B. R.; OLIVEIRA, T. S.; CAMPOS, I. T. N.; NERI, H. F. S.; BRONDANI, C.; GHEDINI, P. C.; BATISTA, K. A.; FERNANDES, K. F. |
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Afiliação: |
LADYSLENE C. PAULA, UNIVERSIDADE FEDERAL DE RONDÔNIA; AILTON C. LEMES, UNIVERSIDADE FEDERAL DE GOIÁS; ERIKA VALENCIA-MEJIA, UNIVERSIDADE FEDERAL DE GOIÁS; BRUNA R. MOREIRA, UNIVERSIDADE FEDERAL DE GOIÁS; THIAGO S. OLIVEIRA, UNIVERSIDADE FEDERAL DE GOIÁS; IVAN T. N. CAMPOS, UNIVERSIDADE FEDERAL DE GOIÁS; HIASMIN F. S. NERI, UNIVERSIDADE FEDERAL DE GOIÁS; CLAUDIO BRONDANI, CNPAF; PAULO C. GHEDINI, UNIVERSIDADE FEDERAL DE GOIÁS; KARLA A. BATISTA, UNIVERSIDADE FEDERAL DE GOIÁS; KATIA F. FERNANDES, UNIVERSIDADE FEDERAL DE GOIÁS. |
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Título: |
Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Chemistry: X, v. 13, 100259, Mar. 2022. |
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ISSN: |
2590-1575 |
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DOI: |
https://doi.org/10.1016/j.fochx.2022.100259 |
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Idioma: |
Inglês |
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Conteúdo: |
Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL -1 to 0.26 mg mL -1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health. |
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Palavras-Chave: |
Easy-to-cook; Hard-to-cook; Nutraceutical; Vascular reactivity. |
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Thesagro: |
Antioxidante; Extrusão; Feijão; Phaseolus Vulgaris. |
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Thesaurus NAL: |
Antioxidants; Autoclaving; Beans; Bioactive properties; Extrusion; Proteins. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1147997/1/fc-2022.pdf
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Marc: |
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024 7 $ahttps://doi.org/10.1016/j.fochx.2022.100259$2DOI
100 1 $aPAULA, L. C.
245 $aEffect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans$bAntioxidant and vasorelaxant properties$h[electronic resource]
260 $c2022
520 $aAiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL -1 to 0.26 mg mL -1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
650 $aAntioxidants
650 $aAutoclaving
650 $aBeans
650 $aBioactive properties
650 $aExtrusion
650 $aProteins
650 $aAntioxidante
650 $aExtrusão
650 $aFeijão
650 $aPhaseolus Vulgaris
653 $aEasy-to-cook
653 $aHard-to-cook
653 $aNutraceutical
653 $aVascular reactivity
700 1 $aLEMES, A. C.
700 1 $aVALENCIA-MEJÍA, E.
700 1 $aMOREIRA, B. R.
700 1 $aOLIVEIRA, T. S.
700 1 $aCAMPOS, I. T. N.
700 1 $aNERI, H. F. S.
700 1 $aBRONDANI, C.
700 1 $aGHEDINI, P. C.
700 1 $aBATISTA, K. A.
700 1 $aFERNANDES, K. F.
773 $tFood Chemistry: X$gv. 13, 100259, Mar. 2022.
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