Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties

Ladyslene C. Paula,Ailton C. Lemes,Erika Valencia-Mejía,Bruna R. Moreira,Thiago S. Oliveira,Ivan T.N. Campos,Hiasmin F.S. Neri,Claudio Brondani,Paulo C. Ghedini,Karla A. Batista,Katia F. Fernandes

Food Chemistry: X（2022）

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摘要

•Postharvest hardening did not definitively affect bioactivity of bean peptides.•Peptides from hardened and non-hardened beans showed high vasorelaxant activity.•Thermal treatment positively affected the biological potential of hardened beans.

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关键词

Phaseolus vulgaris,Hard-to-cook,Easy-to-cook,Bioactive peptides,Nutraceutical,Vascular reactivity

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