Premium
Enzyme‐assisted hydrolysates from sacha inchi ( Plukenetia volubilis ) protein with in vitro antioxidant and antihypertensive properties
Author(s) -
Chirinos Rosana,
Pedreschi Romina,
Campos David
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14969
Subject(s) - hydrolysate , chemistry , food science , antioxidant , trolox , abts , hydrolysis , enzymatic hydrolysis , ultrafiltration (renal) , ic50 , enzyme , dpph , chromatography , biochemistry , in vitro
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 < .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 is currently industrialized to obtain oil (rich in omega‐3 and ‐6) and generates as main by‐product a cake containing high protein content (~55% to 59% w/w, in dry weight). This cake could be used as starting material to generate new products (co‐products) based on proteins such as protein concentrates and isolates, protein hydrolysates, and biopeptides and has drawn much attention to researchers, industry, and consumers due to the potential beneficial properties. These products are demanded by the expanding functional/nutraceutical foods/ingredients markets. The results of this research might be used to obtain hydrolysates from pressed‐cake SI seed proteins with antioxidant and antihypertensive properties and/or contribute with starting but needed research useful for further studies related to biopeptides of SI.