Adding value to the chia (Salvia hispanica L.) expeller: Production of bioactive peptides with antioxidant properties by enzymatic hydrolysis with Papain

Food Chemistry

Volumn 274, Issue , 2019, Pages 848-856

  Cotabarren, Juliana ^a   Rosso, Adriana Mabel ^b   Tellechea, Mariana ^a,c   García Pardo, Javier ^c   Rivera, Julia Lorenzo ^c   Obregón, Walter David ^a   Parisi, Mónica Graciela ^b  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Antioxidant; Bioactive peptides; Chia expeller; Enzymatic hydrolysates; Functional food; Industrial by product; Salvia hispanica L.

Indexed keywords

ANTIOXIDANTS; EXTRUSION; FUNCTIONAL FOOD; MOLECULAR WEIGHT; OILS AND FATS; PAPAIN; PEPTIDES;

BIOACTIVE PEPTIDES; CHIA EXPELLER; ENZYMATIC HYDROLYSATES; INDUSTRIAL BY-PRODUCTS; SALVIA HISPANICA L;

ENZYMATIC HYDROLYSIS;

ALCOHOL; ANTIOXIDANT; HEXANE; PAPAIN; PEPTIDE; PROTEIN HYDROLYSATE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHIA; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; HYDROLYSIS; IN VITRO STUDY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR WEIGHT; POLYACRYLAMIDE GEL ELECTROPHORESIS; CHEMISTRY; MATRIX-ASSISTED LASER DESORPTION-IONIZATION MASS SPECTROMETRY; METABOLISM; PLANT SEED; SALVIA;

ANTIOXIDANTS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROLYSIS; MOLECULAR WEIGHT; PAPAIN; PEPTIDES; PROTEIN HYDROLYSATES; SALVIA; SEEDS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 85053454422     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.09.061     Document Type: Article

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