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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Medina-Godoy, Sergio | - |
dc.contributor.author | Ambriz-Pérez, DL | - |
dc.contributor.author | Fuentes-Gutiérrez, CI | - |
dc.contributor.author | Germán-Báez, LJ | - |
dc.contributor.author | Gutiérrez- Dorado, R | - |
dc.contributor.author | Reyes-Moreno, C | - |
dc.contributor.author | Valdez-Ortiz, A | - |
dc.date.accessioned | 2013-08-15T15:50:16Z | - |
dc.date.available | 2013-08-15T15:50:16Z | - |
dc.date.issued | 2013-08-15 | - |
dc.identifier.other | doi: 10.1002/jsfa.5570 | - |
dc.identifier.uri | http://www.repositoriodigital.ipn.mx/handle/123456789/16682 | - |
dc.description.abstract | BACKGROUND: The potential use of hard-to-cook (hardened) chickpeas to obtain value-added functional food ingredients was evaluated. For that purpose, some nutraceutical and functional attributes of several chickpea protein hydrolysates (CPHs) prepared from both fresh and hard-to-cook grains were evaluated. RESULTS: All the CPHs prepared from both fresh and hard-to-cook grains, with the enzymes alcalase, pancreatin and papain, showed high angiotensin converting enzyme inhibitory (ACE-I) activity with IC(50) values ranging from 0.101 to 37.33 μg mL(-1) ; similarly, high levels of antioxidant activity (around 18.17-95.61 μmol Trolox equivalent antioxidant capacity μg(-1) CPH) were obtained through both the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) methods. Regarding functional characterizationof the CPHs, oil absorption values ranged from 1.91 to 2.20 mL oil g(-1) CPH, with water solubility almost 100% from pH 7 to 10. CONCLUSION: The high antioxidant and ACE-I activities as well as the good functional properties of the CPH prepared from both fresh and hard-to-cook grains, suggest its use in food Formulations with value added in human health. Copyright © 2012 Society of Chemical Industry. | es |
dc.description.sponsorship | Instituto Politécnico Nacional CIIDIR – Sinaloa | es |
dc.language.iso | en_US | es |
dc.title | Angiotensin-converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard-to-cook chickpeas. | es |
dc.type | Article | es |
dc.description.especialidad | Interdisciplinaria | es |
dc.description.tipo | es | |
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J Sci Food Agric. 2012.pdf | 24.18 kB | Adobe PDF | Visualizar/Abrir |
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