In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides
| Autor: | Myriam de las Mercedes Salas-Mellado, Sabrine de Araujo Aquino, Michele Silveira Coelho, Juliana Machado Latorres |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
010304 chemical physics Chemistry Animal feed General Chemical Engineering medicine.medical_treatment Extraction (chemistry) Fraction (chemistry) 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences In vitro Hydrolysate Hydrolysis 0404 agricultural biotechnology In vivo 0103 physical sciences medicine Food science Food Science |
| Zdroj: | Food Hydrocolloids. 91:19-25 |
| ISSN: | 0268-005X |
| Popis: | The industrial production of chia oil is carried out by cold extraction of the seed. This process generates residues, the by-product, currently used in the manufacture of defatted chia flour and animal feed, being a low cost product. The objective of this study was to hydrolyze proteins from the by-product of chia oil and to obtain peptides with antioxidant properties. Chia flour by-product (CF), a protein-rich fraction (PRF), and chia protein concentrates (CPC1 and CPC2) were hydrolyzed with Flavourzyme (F), Alcalase (A), and a sequential system (S). The hydrolysates were then ultrafiltered, obtaining the fractions F1 (>10 kDa), F2 (3–10 kDa), and F3 ( |
| Databáze: | OpenAIRE |
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