Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates
Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antio...
Ausführliche Beschreibung
Gespeichert in:
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Gupta, Neha [verfasserIn] |
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Englisch |
| Erschienen: |
2019 |
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© Springer Nature Switzerland AG 2019 |
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| Übergeordnetes Werk: |
Enthalten in: Nutrire - [London] : BioMed Central, 2000, 44(2019), 1 vom: 10. Juli |
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volume:44 ; year:2019 ; number:1 ; day:10 ; month:07 |
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10.1186/s41110-019-0095-4 |
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| 520 | |a Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. | ||
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10.1186/s41110-019-0095-4 doi (DE-627)SPR038426501 (SPR)s41110-019-0095-4-e DE-627 ger DE-627 rakwb eng Gupta, Neha verfasserin aut Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Nature Switzerland AG 2019 Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. ACE-I inhibitors, Enzymatic hydrolysis (dpeaa)DE-He213 Bhagyawant, Sameer Suresh aut Enthalten in Nutrire [London] : BioMed Central, 2000 44(2019), 1 vom: 10. Juli (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:44 year:2019 number:1 day:10 month:07 https://dx.doi.org/10.1186/s41110-019-0095-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA AR 44 2019 1 10 07 |
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10.1186/s41110-019-0095-4 doi (DE-627)SPR038426501 (SPR)s41110-019-0095-4-e DE-627 ger DE-627 rakwb eng Gupta, Neha verfasserin aut Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Nature Switzerland AG 2019 Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. ACE-I inhibitors, Enzymatic hydrolysis (dpeaa)DE-He213 Bhagyawant, Sameer Suresh aut Enthalten in Nutrire [London] : BioMed Central, 2000 44(2019), 1 vom: 10. Juli (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:44 year:2019 number:1 day:10 month:07 https://dx.doi.org/10.1186/s41110-019-0095-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA AR 44 2019 1 10 07 |
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10.1186/s41110-019-0095-4 doi (DE-627)SPR038426501 (SPR)s41110-019-0095-4-e DE-627 ger DE-627 rakwb eng Gupta, Neha verfasserin aut Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Nature Switzerland AG 2019 Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. ACE-I inhibitors, Enzymatic hydrolysis (dpeaa)DE-He213 Bhagyawant, Sameer Suresh aut Enthalten in Nutrire [London] : BioMed Central, 2000 44(2019), 1 vom: 10. Juli (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:44 year:2019 number:1 day:10 month:07 https://dx.doi.org/10.1186/s41110-019-0095-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA AR 44 2019 1 10 07 |
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10.1186/s41110-019-0095-4 doi (DE-627)SPR038426501 (SPR)s41110-019-0095-4-e DE-627 ger DE-627 rakwb eng Gupta, Neha verfasserin aut Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Nature Switzerland AG 2019 Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. ACE-I inhibitors, Enzymatic hydrolysis (dpeaa)DE-He213 Bhagyawant, Sameer Suresh aut Enthalten in Nutrire [London] : BioMed Central, 2000 44(2019), 1 vom: 10. Juli (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:44 year:2019 number:1 day:10 month:07 https://dx.doi.org/10.1186/s41110-019-0095-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA AR 44 2019 1 10 07 |
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10.1186/s41110-019-0095-4 doi (DE-627)SPR038426501 (SPR)s41110-019-0095-4-e DE-627 ger DE-627 rakwb eng Gupta, Neha verfasserin aut Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer Nature Switzerland AG 2019 Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. ACE-I inhibitors, Enzymatic hydrolysis (dpeaa)DE-He213 Bhagyawant, Sameer Suresh aut Enthalten in Nutrire [London] : BioMed Central, 2000 44(2019), 1 vom: 10. Juli (DE-627)859794636 (DE-600)2856760-2 2316-7874 nnns volume:44 year:2019 number:1 day:10 month:07 https://dx.doi.org/10.1186/s41110-019-0095-4 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA AR 44 2019 1 10 07 |
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Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates |
| abstract |
Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. © Springer Nature Switzerland AG 2019 |
| abstractGer |
Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. © Springer Nature Switzerland AG 2019 |
| abstract_unstemmed |
Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. © Springer Nature Switzerland AG 2019 |
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Bhagyawant, Sameer Suresh |
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Bhagyawant, Sameer Suresh |
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| doi_str |
10.1186/s41110-019-0095-4 |
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2024-07-03T18:02:33.134Z |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">SPR038426501</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230519082103.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">201007s2019 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1186/s41110-019-0095-4</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR038426501</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s41110-019-0095-4-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Gupta, Neha</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© Springer Nature Switzerland AG 2019</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. 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7.4001513 |