Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

By M. Segura-Campos, Ine M. Salazar‐Vega, L. Chel-Guerrero, D. Betancur-Ancona. 2013

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Abstract ACE-inhibitory, antioxidant and antimicrobial activities were determined in hydrolysates produced by enzymatic hydrolysis of chia protein-rich fractions. Those chia hydrolysates with the highest degree of hydrolysis (DH) were added to product's, and product biological potential analysed. The chia protein-rich fraction was sequentially hydrolysed with Alcalase ® for 60 min followed by Flavourzyme ® for a total of up to 150 min. ACE-inhibitory and antioxidant activity was highest in the hydrolysate produced at 150 (8.86 μg protein/mL) and 90 min (7.31 mmol/L-mg protein), respectively. None of the chia protein hydrolysates exhibited antimicrobial activity. Addition of the chia protein hydrolysates at two levels to white bread and carrot cream resulted in products with improved ACE-inhibitory activity (141.29–297.68; 0.24–1.71 μg protein/mL) compared to the controls. Hydrolysate addition had no effect on antioxidant activity in the white bread (0.53–0.55 mmol/L-mg protein) and only a slight effect in the carrot cream (17.52–18.88 mmol/L-mg).

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/80e4a079c9bb63bb2208681c1d5a378b2f777546

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