Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

摘要: Abstract ACE-inhibitory, antioxidant and antimicrobial activities were determined in hydrolysates produced by enzymatic hydrolysis of chia protein-rich fractions. Those with the highest degree (DH) added to product's, product biological potential analysed. The fraction was sequentially hydrolysed Alcalase ® for 60 min followed Flavourzyme a total up 150 min. ACE-inhibitory activity hydrolysate at 150 (8.86 μg protein/mL) 90 min (7.31 mmol/L-mg protein), respectively. None protein exhibited activity. Addition two levels white bread carrot cream resulted products improved (141.29–297.68; 0.24–1.71 μg compared controls. Hydrolysate addition had no effect on (0.53–0.55 mmol/L-mg protein) only slight (17.52–18.88 mmol/L-mg).