文章基本信息

标题：Lima Bean (Phaseolus lunatus) Protein Hydrolysates with ACE-I Inhibitory Activity
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作者：Luis Chel-Guerrero ; Mario Domínguez-Magaña ; Alma Martínez-Ayala 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2012
卷号：3
期号：4
页码：511-521
DOI：10.4236/fns.2012.34072
出版社：Scientific Research Publishing
摘要：Several protein sources can be used to produce bioactive peptides with angiotensin I-converting enzyme (ACE) inhibittory activity. Protein concentrates from ungerminated and germinated lima bean Phaseolus lunatus seed flours were hydrolyzed with Alcalase 2.4 L or pepsin-pancreatin sequential hydrolysis, and ACE inhibitory activity measured in the different hydrolysis treatments. Protein hydrolysate production was analyzed with a 2³ factorial design with four replicates of the central treatment. Evaluated factors were protein concentrate source (ungerminated seeds, PC₁; germinated seeds, PC₂), enzyme/substrate ratio E/S (1/50 or 1/10) and hydrolysis time (0.5 or 2.0 h for Alcalase; 1 or 3 h for pepsin-pancreatin). Degree of hydrolysis (DH) was high for the Alcalase hydrolysates (24.12% 58.94%), but the pepsin-pancreatin hydrolysates exhibited the highest ACE inhibitory activity (IC₅₀ = 0.250 0.692 mg/mL). Under the tested conditions, the hydrolysates with the highest ACE inhibitory activity were produced with sequential pepsin-pancreatin using either PC₁ at 1 h hydrolysis time and a 1/10 E/S ratio or PC₂ at 1 h hydrolysis time and a 1/50 E/S ratio. Lima bean protein hydrolysates prepared with Alcalase or pepsin-pancreatin are a potential ingredient in the production of physiologically functional foods with antihypertensive activity.
关键词：Lima Bean; Degree of Hydrolysis; ACE Inhibition; Protein Hydrolysates; IC50