Research Objective
Project DescriptionOutcome
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 cholesteril reducing properties in addition to ACE inhibition.