MICROENCAPSULATION OF BAYO BEAN (Phaseolus vulgaris) PROTEIN HYDROLYSATE WITH INHIBITORY ACTIVITY ON ANGIOTENSIN-I CONVERTING ENZYME THROUGH FREEZE-DRYING

  • T. Tovar-Benítez
  • C. Jiménez-Martínez
  • M.J. Perea-Flores
  • D.I. Téllez-Medina
  • G. Dávila-Ortíz
Keywords: bayo bean, protein hydrolysate, Eudragit® L 30 D-55, microcapsules, freeze-drying.

Abstract

The aim of this study was to obtain microcapsules of a bayo bean protein hydrolysate (BBPH) with antihypertensive activity using Eudragit® L 30 D-55 as wall material (EGLD) through freeze-drying processing. The BBPH was obtained using sequential pepsin-pancreatin enzymatic system. The ACE-I inhibitory activity was measured using tripeptide hippurylhistidyl leucine (HHL) as model peptide. Three microcapsule formulations were prepared containing BBPH and EGLD at ratios of 1:20, 1:4 and 1:1, respectively. The physicochemical characteristics of microcapsules were evaluated by optical (OM) and scanning electronic microscopy (SEM), confocal laser scanning microscopy (CLSM), dierential scanning calorimetry (DSC), X-ray diraction (XRD) and Fourier transform infrared spectroscopy (FT-IR). ACE-I inhibitory activity of BBPH was IC50=0.42 mg/mL. All microcapsules showed irregular shapes. The BBPH was distributed homogeneously in all formulations. The DSC and XRD analysis revealed a uniform dispersion of the BBPH and partially crystalline structures of EGLD and BBPH. The FT-IR confirmed the chemical stability of BBPH in the microcapsules. In conclusion, the EGLD microcapsules containing BBPH were prepared successfully by freeze-drying processing.

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Published
2019-11-28
How to Cite
Tovar-Benítez, T., Jiménez-Martínez, C., Perea-Flores, M., Téllez-Medina, D., & Dávila-Ortíz, G. (2019). MICROENCAPSULATION OF BAYO BEAN (Phaseolus vulgaris) PROTEIN HYDROLYSATE WITH INHIBITORY ACTIVITY ON ANGIOTENSIN-I CONVERTING ENZYME THROUGH FREEZE-DRYING. Revista Mexicana De Ingeniería Química, 15(3), 797-807. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1038
Section
Food Engineering

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