Production of thermostable antioxidant activity from chia (Salvia hispanica) protein after enzymatic hydrolysis
DOI:
https://doi.org/10.18554/rbcti.v10i00.6797Keywords:
Proteases, Immobilization, Alginate Beads, Vegetable Protein, Bioactive PeptidesAbstract
Proteases are promising tools for producing protein hydrolysates with bioactive properties. This study aimed to obtain chia protein hydrolysates with antioxidant activity using free and immobilized proteases, characterize the most active hydrolysate under different pH and temperature conditions, and evaluate its stability during simulated gastrointestinal digestion. Enzymatic hydrolysis was performed with commercial enzymes (Corolase; pepsin), and hydrolysates were collected at 15, 30, 60, and 120 min to assess degree of hydrolysis (DH) and antioxidant activity (AA). Free enzymes hydrolyzed chia proteins more extensively, while hydrolysis time did not affect AA, which was detectable after 15 min. Immobilized pepsin produced hydrolysates with the highest AA (65.7%). This activity was stable at acidic pH (70%), increased at 30–70 °C (250%), and retained 63% after simulated digestion. The hydrolysate was incorporated into passion fruit jelly, enhancing AA by 50%. Results highlight chia hydrolysates as promising ingredients for functional foods.
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