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Combination of high pressure technologies and enzymatic hydrolysis to produce quinoa protein hydrolysates with antioxidant and angiotensin converting enzyme (ACE)-inhibitory activities

Grant number: 22/00512-0
Support Opportunities:Scholarships abroad - Research Internship - Post-doctor
Effective date (Start): June 27, 2022
Effective date (End): December 26, 2022
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Marcelo Cristianini
Grantee:Ludmilla de Carvalho Oliveira
Supervisor: Juana Frias Arevalillo
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Spain  
Associated to the scholarship:19/05578-7 - Modification of quinoa (Chenopodium quinoa Willd) protein isolates and bioactive peptides obtained by high pressure assisted enzymatic hydrolysis, BP.PD


Plant protein utilization is a trend from scientific and business perspectives. In this context, research on emerging plant protein sources with potential to be commercially exploited, such as quinoa seeds, is rising considerably. In addition to the nutritional value, quinoa protein has been recognized as a potential source of bioactive peptides which can exert beneficial physiological activities such as angiotensin-I-converting enzyme (ACE) inhibitory, antioxidant, antidiabetic, among others. Currently, the main method for producing bioactive peptides is via enzymatic hydrolysis. The extent of enzymatic hydrolysis mainly depends on the accessibility of the peptide bonds, which stabilize the protein structure and control the composition of the mixture of peptides produced. Therefore, treatments that can induce the unfolding in protein structure, which increases the number of the binding sites exposed to the enzymatic attack, may be used as a strategy to improve the degree of hydrolysis in the production of bioactive peptides. In this regard, high-pressure processing technologies combined with proteolysis are proposed as novel strategies for the purpose of enhancing enzymatic proteolysis and they are emerging field of growing interest. The main objective of the current project is to evaluate the potential of applying high pressure technologies combined with enzymatic hydrolysis, i.e., high hydrostatic pressure-assisted enzymatic hydrolysis and high-pressure homogenization as pretreatment to hydrolysis, to produce functional ingredients from quinoa and explore them as protein hydrolysates containing bioactive peptides. (AU)

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