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Título: | Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.) |
Autor: | Montserrat-de la Paz, Sergio CSIC ORCID; Martínez-López, Alicia CSIC ORCID; Villanueva, Álvaro CSIC ORCID ; Pedroche, Justo CSIC ORCID ; Millán, Francisco CSIC ORCID ; Millán-Linares, María del Carmen CSIC ORCID | Palabras clave: | Kiwicha Protein hydrolysate Bioactive compounds Food ingredients Antioxidant activity |
Fecha de publicación: | 22-abr-2021 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Antioxidants 10 (5): 645 (2021) | Resumen: | Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food. | Descripción: | 12 Páginas.-- 3 Figuras.-- 2 Tablas | Versión del editor: | http://dx.doi.org/10.3390/antiox10050645 | URI: | http://hdl.handle.net/10261/243013 | ISSN: | 2076-3921 |
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