Abstract
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.
Highlights
Considered as a superfood, chia (Salvia hispanica L.) is an oil seed that has burst into our diet with great impact due to its high nutritional and functional value [1]
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
To obtain chia defatted flour (CDF), chia seeds were defatted with hexane at the pilot scale
Summary
Considered as a superfood, chia (Salvia hispanica L.) is an oil seed that has burst into our diet with great impact due to its high nutritional and functional value [1]. Chia seeds contain high levels of fat (20% to 34%), polyunsaturated fatty acids such as α-linolenic (60%) and linoleic (20%) acids. The recent approval of chia seeds as a Novel Food by Regulation (EC) No 2015/2283 of the European Parliament has allowed chia consumption and incorporation in a wide range of foods. This authorization includes different food groups: bakery products, yoghurt, fruits, nut and seed mixes, breakfast cereals, juices, prepackaged chia seeds as such, fruit spreads, sterilized ready-to-eat meals based on cereal grains, pseudocereals and pulses [4]
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