10.6084/m9.figshare.7186817.v1 Jarine Amaral do EVANGELHO Jarine Amaral do EVANGELHO Jose de J. BERRIOS Jose de J. BERRIOS Vânia Zanella PINTO Vânia Zanella PINTO Mariana Dias ANTUNES Mariana Dias ANTUNES Nathan Levien VANIER Nathan Levien VANIER Elessandra da Rosa ZAVAREZE Elessandra da Rosa ZAVAREZE Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates SciELO journals 2018 alcalase antioxidant molecular weight pepsin protein 2018-10-10 02:59:35 Dataset https://scielo.figshare.com/articles/dataset/Antioxidant_activity_of_black_bean_Phaseolus_vulgaris_L_protein_hydrolysates/7186817 <div><p>Abstract The objective of this work was to study the effect of enzymatic hydrolysis of black bean protein concentrate using different enzymes. Bean proteins were extracted and hydrolyzed over a period of 120 min using the enzymes pepsin or alcalase. The protein hydrolysates’ molecular weight was assayed by electrophoresis and the antioxidant activity was evaluated by the capturing methods of free radicals ABTS●+ and DPPH. Electrophoretic results showed that the bands above 50 kDa disappeared, when the beans protein was subjected to hydrolysis with pepsin. The bean protein hydrolysate obtained by hydrolysis with alcalase enzyme, showed higher antioxidant activity for inhibition of the radical ABTS●+. However, the hydrolysates obtained by hydrolysis with pepsin had higher antioxidant activity for inhibition of the radical DPPH. The use of pepsin and alcalase enzymes, under the same reaction time, produced black bean protein hydrolysates with different molecular weight profiles and superior antioxidant activity than the native bean protein.</p></div>