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  • Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process.

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process.

International journal of food sciences and nutrition (2015-07-15)
Jesús J Rochín-Medina, Roberto Gutiérrez-Dorado, Luis M Sánchez-Magaña, Jorge Milán-Carrillo, Edith O Cuevas-Rodríguez, Saraid Mora-Rochín, Angel Valdez-Ortiz, Cuauhtémoc Reyes-Moreno
摘要

The aim of this work was to obtain a functional flour with enhanced nutritional properties, and antioxidant and antihypertensive potential from black bean seeds by optimizing the solid state bioconversion (SSB) process using a Rhizopus oligoporus strain. Response surface methodology was applied as optimization technique. A central composite experimental design with two factors [fermentation temperature (FT) = 30-40 °C/fermentation time (Ft) = 6-108 h] and five levels was used (13 treatments). The bioprocessed cotyledons from each treatment were dried, milled, and blended with its previously dried-milled seed coats. The best combination FT/Ft of SSB to obtain the functional flour was 38 °C/100 h. SSB increased the calculated protein efficiency ratio (from 1.59 to 2.40), antioxidant activity (from 13 948 to 22 733 µmol ET/100 g, dw), total phenolic compounds (TPC) (from 190 to 432 mg EGA/100 g, dw) and antihypertensive potential (IC(50) from 95.57 to 0.0321 µg/mL). SSB is an effective strategy to improve the TPC of common beans for enhanced functionality.

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Sigma-Aldrich
α-糜蛋白酶 来源于牛胰腺, Type II, lyophilized powder, ≥40 units/mg protein
Sigma-Aldrich
乙酸, natural, ≥99.5%, FG
Sigma-Aldrich
胰蛋白酶 来源于猪胰腺, Type IX-S, lyophilized powder, 13,000-20,000 BAEE units/mg protein
Sigma-Aldrich
5α-二氢睾酮, ≥97.5%
Sigma-Aldrich
乙酸, ≥99.5%, FCC, FG
Sigma-Aldrich
乙酸, for luminescence, BioUltra, ≥99.5% (GC)
Sigma-Aldrich
乙酸-12C2, 99.9 atom % 12C