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Enzyme‐assisted hydrolysates from sacha inchi ( Plukenetia volubilis) protein with in vitro antioxidant and antihypertensive properties by Chirinos, Rosana; Pedreschi, Romina; Campos, David is a Agricultural and Biological Sciences article available to read on EtoBox.

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The protein extracted from sacha inchi (SI) pressed-cake seed was evaluated as a source of protein hydrolysates with in vitro antioxidant and antihypertensive properties (Angiotensin-I converting enzyme (ACE) inhibition). Food grade microbial enzymes: Alcalase, Neutrase and Flavourzyme were used alone and in combination to obtain sacha inchi protein hydrolysates (SIPH). Hydrolysates obtained with Alcalase-Neutrase for 240 min at 50 ° C with a hydrolysis degree of 22.6 %, presented the lowest ACE inhibition IC 50 value (98 μg/mL) and a high ABTS antioxidant activity (1.19 μmol Trolox equivalent/mg). This hydrolysate was further purified through ultrafiltration where permeate (< 10 kDa) presented an IC 50 value of 33 μg/mL. The antioxidant and ACE inhibition properties of the SIPH after simulated gastrointestinal digestion did not show significant changes (p < 0.05). Results demonstrate that protein from pressed-cake SI seeds, a valuable agroindustry residue, might have a promising use as protein hydrolysates with bioactive properties. ## Practical Applications Today, society is in search of natural, functional and healthy products. SI seed has a high content of protein and oil. SI i

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Author

Chirinos, Rosana; Pedreschi, Romina; Campos, David

Publisher

Hindawi Limited

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)