Assessment of Angiotensin I Converting Enzyme (ACE) inhibitory properties of pulse protein hydrolysates

  • Beans
  • Chickpeas
  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada

Lead Investigator(s)

Dr. Joyce Boye

Lead Investigator(s) Institution

Agriculture and Agri-Food Canada


To determine if green lentils, peas, chickpeas, and beans contained proteins with angiotension converting (ACE) enzymes and enzyme cocktails most effective at releasing ACE inhibitory peptides if present. To determine if pulse proteins and peptides could bind bile acids, another mechanism proposed for lowering cholesterol.


The angiotension converting (ACE) inhibitory properties varied with pulse type and protein type. The presence of ACE inhibitory peptides was confirmed in green lentil, pea, and chickpea protein hydrolysates. Pulse protein and their hydolysates had bile acid binding properties and may potentially have cholesterol reducing properties in addition to ACE inhibition.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2008 - 2010