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Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.).

Sergio Montserrat-de la PazAlicia Martinez-LopezAlvaro Villanueva-LazoJusto PedrocheFrancisco MillánMaría Del Carmen Millán-Linares
Published in: Antioxidants (Basel, Switzerland) (2021)
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.
Keyphrases
  • cell free
  • amino acid
  • oxidative stress
  • protein protein
  • anti inflammatory
  • human health
  • binding protein
  • small molecule
  • climate change