Enzymatic hydrolysis of bean protein concentrates for the production of antioxidant peptides using a statistical mixture design

Abstract

In this study, hydrolysates from three different varieties of bean protein concentrate were obtained using the commercial proteases Flavourzyme® 500L, Alcalase® 2.4L and Neutrase® 0.8L and a statistical mixture design for study of their antioxidant properties. The results from this research demonstrated the viability of applying commercial protease preparations singly and combined for protein hydrolysis, thus increasing the antioxidant activities of the bean protein concentrates from different varieties.