Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

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dc.authorid0000-0002-8161-2636en_US
dc.authorid0000-0001-5514-9521en_US
dc.contributor.authorAkıllıoğlu, H. Gül
dc.contributor.authorKarakaya, Sibel
dc.date.accessioned2021-06-23T19:26:06Z
dc.date.available2021-06-23T19:26:06Z
dc.date.issued2009
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, potential Angiotensin Converting Enzyme (ACE) inhibitory activity of common dry beans, dry pinto beans and green lentils were determined and the effects of different heat treatment periods were investigated. In vitro gastrointestinal digestion was applied after heat treatment, and stability of the ACE inhibitory activity was determined. Crude protein extracts of legume samples showed 4.08-28.54% ACE inhibition activities. 30-min heat treatment caused a decrease in ACE inhibitory activity; however, 50-min heat treatment was observed to be beneficial for the release of ACE inhibitory peptides from the three legume species (p < 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (p < 0.05), mainly green lentil digests by a factor of 10.91-23.65 against ACE in comparison with raw sample. It was observed that IC50 values of common beans, pinto beans and green lentils after digestion were 0.78-0.83, 0.15-0.69 and 0.008-0.89 mg protein/mL, respectively.en_US
dc.identifier.doi10.1007/s00217-009-1133-x
dc.identifier.endpage921en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-77952098905en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage915en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-009-1133-x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6415
dc.identifier.volume229en_US
dc.identifier.wosWOS:000270170000009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAkıllıoğlu, H. Gül
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectACE Inhibitory Activityen_US
dc.subjectCommon Dry Beansen_US
dc.subjectDry Pinto Beansen_US
dc.subjectGreen Lentilsen_US
dc.subjectHeat Treatmenten_US
dc.subjectIn Vitro Digestionen_US
dc.titleEffects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume speciesen_US
dc.typeArticleen_US

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