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Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

  • Maira Rubi Segura-Campos
  • Tomás Tovar-Benítez
  • Luis Chel-Guerrero
  • David Betancur-AnconaEmail author
Original Paper

Abstract

Velvet bean (Mucuna pruriens) protein hydrolysates were produced with gastrointestinal enzymes. Functional properties such as nitrogen solubility, emulsifying capacity and emulsion stability, foam capacity and stability of the hydrolysates were determined. Angiotensin I-converting enzyme inhibitory, antioxidant and antithrombotic capacities were evaluated to determine the biological activity of hydrolysates. For pepsin, degree of hydrolysis (DH) increased sharply between 5 min (22.33 %) and 60 min (28.07 %), respectively, with a maximum DH of 33.50 % (90 min). For pancreatin, DH increased sharply between 5 min (25.08 %) and 90 min (34.92 %), respectively, with a maximum DH of 37.23 % (120 min). For sequential system pepsin–pancreatin, DH increased sharply between 5 min (25.21 %) and 60 min (32.82 %), respectively, with a maximum DH of 34.14 % (120 min). Hydrolysates with the lowest DH and the highest DH were selected to assess the functional and biological potential. Mucuna pruriens limited hydrolysates can be considered a useful food additives to provide functional properties, while M. pruriens extensive hydrolysates can be used as nutraceutical ingredients.

Keywords

Mucuna pruriens Velvet bean Protein hydrolysates Functional properties Bioactive properties 

Notes

Acknowledgments

This publication forms part of the projects “Investigación científica dirigida al desarrollo de derivados proteínicos de Mucuna pruriens con potencial actividad biológica para la prevención y/o tratamiento de enfermedades crónicas asociadas al sobrepeso y la obesidad” funded by CONACYT-México (Project 154307), and “Purificación y caracterización de péptidos bioactivos obtenidos por hidrólisis enzimática de proteínas de Fuentes vegetales subutilizadas (Red Temática: Bioactividad de péptidos e hidrolizados),” funded by Programa de Mejoramiento al Profesorado-PROMEP-SEP.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Maira Rubi Segura-Campos
    • 1
  • Tomás Tovar-Benítez
    • 1
  • Luis Chel-Guerrero
    • 1
  • David Betancur-Ancona
    • 1
    Email author
  1. 1.Facultad de Ingeniería QuímicaUniversidad Autónoma de YucatánMéridaMexico

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