ArticleFoods (Basel, Switzerland)2021
Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 35 citations in OpenAlex.
- Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise.Heliyon · 2025Article
- Defatted chia (Current research in food science · 2025Review
- Scientific Mapping of Chia Protein Research: State of the Art and Future Trends.Foods (Basel, Switzerland) · 2024Review
- Sacha Inchi (Foods (Basel, Switzerland) · 2024Article
- Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential.Journal of agricultural and food chemistry · 2024Article
- Chia (Salvia hispanica L.) Seeds Contain a Highly Stable Trypsin Inhibitor with Potential for Bacterial Management Alone or in Drug Combination Therapy with Oxacillin.Probiotics and antimicrobial proteins · 2023Article
- Development of Fortified Breads Enriched with Plant-Based Bioactive Peptides Derived from the Chia (Foods (Basel, Switzerland) · 2023Article
- Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.Foods (Basel, Switzerland) · 2023Article
- Review
- Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein.Foods (Basel, Switzerland) · 2022Article
- Antioxidant and Immunomodulatory Properties of Chia Protein Hydrolysates in Primary Human Monocyte-Macrophage Plasticity.Foods (Basel, Switzerland) · 2022Article
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.
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