Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)

: 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...

Descripción completa

Detalles Bibliográficos
Autores: Montserrat de la Paz, Sergio, Martínez‐López, Alicia, Villanueva‐Lazo, Álvaro, Pedroche, Justo, Millán, Francisco, Millán-Linares, María del Carmen
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/125374
Acceso en línea:https://hdl.handle.net/11441/125374
https://doi.org/10.3390/antiox10050645
Access Level:acceso abierto
Palabra clave:Kiwicha
Protein hydrolysate
Bioactive compound
Food ingredient
Antioxidant activity
id ES_d1e2cf0ba85b74e1050ddf86dc2e3649
oai_identifier_str oai:idus.us.es:11441/125374
network_acronym_str ES
network_name_str España
repository_id_str
spelling Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)Montserrat de la Paz, SergioMartínez‐López, AliciaVillanueva‐Lazo, ÁlvaroPedroche, JustoMillán, FranciscoMillán-Linares, María del CarmenKiwichaProtein hydrolysateBioactive compoundFood ingredientAntioxidant activity: 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.CYTED-2019 / 119RT0567 del Ministerio de Ciencia, Innovación y UniversidadesMDPIBioquímica y Biología Molecular2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/125374https://doi.org/10.3390/antiox10050645reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésAntioxidants, 10 (5)https://www.mdpi.com/2076-3921/10/5/645info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1253742026-06-17T12:51:07Z
dc.title.none.fl_str_mv Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
title Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
spellingShingle Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
Montserrat de la Paz, Sergio
Kiwicha
Protein hydrolysate
Bioactive compound
Food ingredient
Antioxidant activity
title_short Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
title_full Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
title_fullStr Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
title_full_unstemmed Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
title_sort Identification and characterization of novel antioxidant protein hydrolysates from kiwicha (amaranthus caudatus l.)
dc.creator.none.fl_str_mv Montserrat de la Paz, Sergio
Martínez‐López, Alicia
Villanueva‐Lazo, Álvaro
Pedroche, Justo
Millán, Francisco
Millán-Linares, María del Carmen
author Montserrat de la Paz, Sergio
author_facet Montserrat de la Paz, Sergio
Martínez‐López, Alicia
Villanueva‐Lazo, Álvaro
Pedroche, Justo
Millán, Francisco
Millán-Linares, María del Carmen
author_role author
author2 Martínez‐López, Alicia
Villanueva‐Lazo, Álvaro
Pedroche, Justo
Millán, Francisco
Millán-Linares, María del Carmen
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Bioquímica y Biología Molecular
dc.subject.none.fl_str_mv Kiwicha
Protein hydrolysate
Bioactive compound
Food ingredient
Antioxidant activity
topic Kiwicha
Protein hydrolysate
Bioactive compound
Food ingredient
Antioxidant activity
description : 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/125374
https://doi.org/10.3390/antiox10050645
url https://hdl.handle.net/11441/125374
https://doi.org/10.3390/antiox10050645
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Antioxidants, 10 (5)
https://www.mdpi.com/2076-3921/10/5/645
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869420302301134848
score 15,301603

Similares en LA Referencia