Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion

Abstract

Yogurt supplemented with plant source proteins are received increased attention but few studies investigated effect of plant source proteins supplementation on protein digestibility and releasing of bioactive peptides. In this study, a residue rich in protein derived from common beans starch production, Common Bean Whey (CBW), was applied in development of novel yogurt. CBW from four major common beans varieties, namely white, black, kidney and cranberry were utilized. The novel yogurts were subjected to in vitro Gastro-Intestinal Simulation (GIS) digestion and protein digestibility, antioxidant activity and Angiotensin I Converting Enzyme (ACE) inhibitory property were studied. Compared to the control, Common Bean Whey Fortified Yogurt (CBWFY), particularly black bean whey was the predominate stable sample to protein degradation in the gastric and intestinal phases.