Effect of extrusion process on antioxidant and ACE inhibition properties from bovine haemoglobin concentrate hydrolysates incorporated into expanded maize products.

摘要

Extrusion has been widely used for the development of many functional foods. The aim of this study was to assess the effect of extrusion on the antioxidant capacity (AC) and angiotensin-converting enzyme (ACE; peptidyl-dipeptidase A) inhibition properties of bovine haemoglobin concentrate (BHC) hydrolysates (P, FC, PF and FCF) incorporated into maize (corn) products. Extrusion was carried out with a Brabender single screw extruder. ACE inhibition and AC were estimated by the inhibition of ACE and ABTS+v radical cation, expressed as Trolox equivalent antioxidant capacity (TEAC), respectively. The ACE inhibition and TEAC values of hydrolysates were significantly higher than those of BHC. The highest ACE inhibition corresponded to P hydrolysate and the highest TEAC corresponded to PF and FCF hydrolysates. The ACE inhibition and AC of extruded products with added hydrolysates were higher than those of the maize control. However, extrusion modified both ACE inhibition and AC formerly present in hydrolysates.