Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2297 |
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| author | Alvaro Villanueva-Lazo Sergio Montserrat-de la Paz Noelia Maria Rodriguez-Martin Francisco Millan Cecilio Carrera Justo Javier Pedroche Maria del Carmen Millan-Linares |
| author_facet | Alvaro Villanueva-Lazo Sergio Montserrat-de la Paz Noelia Maria Rodriguez-Martin Francisco Millan Cecilio Carrera Justo Javier Pedroche Maria del Carmen Millan-Linares |
| author_sort | Alvaro Villanueva-Lazo |
| collection | DOAJ |
| description | Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry. |
| first_indexed | 2024-03-10T06:33:52Z |
| format | Article |
| id | doaj.art-8c9f2ed8457e4c968a9ffa6fd4cb4833 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:52Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8c9f2ed8457e4c968a9ffa6fd4cb48332023-11-22T18:13:50ZengMDPI AGFoods2304-81582021-09-011010229710.3390/foods10102297Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive HydrolysatesAlvaro Villanueva-Lazo0Sergio Montserrat-de la Paz1Noelia Maria Rodriguez-Martin2Francisco Millan3Cecilio Carrera4Justo Javier Pedroche5Maria del Carmen Millan-Linares6Plant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, SpainDepartment of Medical Biochemistry, Molecular Biology and Immunology, School of Medicine, Universidad de Sevilla, Avenida Dotor Fedriani 3, 41071 Seville, SpainPlant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, SpainPlant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, SpainDepartment of Chemical Engineering, Universidad de Sevilla, Calle Profesor Garcia Gonzalez 1, 41012 Seville, SpainPlant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, SpainPlant Protein Group, Department of Food and Health, Instituto de la Grasa—CSIC, Campus Universitario Pablo de Olavide, Edificio 46, Carretera de Utrera Km. 1, 41013 Seville, SpainTwelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.https://www.mdpi.com/2304-8158/10/10/2297chia protein hydrolysatesantihypertensive activityantioxidant activityfunctional foodtechno-functional hydrolysate |
| spellingShingle | Alvaro Villanueva-Lazo Sergio Montserrat-de la Paz Noelia Maria Rodriguez-Martin Francisco Millan Cecilio Carrera Justo Javier Pedroche Maria del Carmen Millan-Linares Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates Foods chia protein hydrolysates antihypertensive activity antioxidant activity functional food techno-functional hydrolysate |
| title | Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates |
| title_full | Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates |
| title_fullStr | Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates |
| title_full_unstemmed | Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates |
| title_short | Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates |
| title_sort | antihypertensive and antioxidant activity of chia protein techno functional extensive hydrolysates |
| topic | chia protein hydrolysates antihypertensive activity antioxidant activity functional food techno-functional hydrolysate |
| url | https://www.mdpi.com/2304-8158/10/10/2297 |
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