1 Ocak 2009 Dergi makalesi Açık Erişim

Akillioglu, H. Guel; Karakaya, Sibel

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/41991</identifier>
  <creators>
    <creator>
      <creatorName>Akillioglu, H. Guel</creatorName>
      <givenName>H. Guel</givenName>
      <familyName>Akillioglu</familyName>
      <affiliation>Abant Izzet Baysal Univ, Fac Engn &amp; Architecture, Dept Food Engn, TR-14280 Golkoy, Bolu, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Karakaya, Sibel</creatorName>
      <givenName>Sibel</givenName>
      <familyName>Karakaya</familyName>
      <affiliation>Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effects Of Heat Treatment And In Vitro Digestion On The Angiotensin Converting Enzyme Inhibitory Activity Of Some Legume Species</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2009</publicationYear>
  <dates>
    <date dateType="Issued">2009-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/41991</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1007/s00217-009-1133-x</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">In 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 &amp;lt; 0.05). In vitro digestion process increased ACE inhibitory activities of the samples (p &amp;lt; 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.</description>
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