Biology

Chromatography

Hydrolysate

Biochemistry

Botany

Mucilage

Food science

Sonication

Antioxidant

Hydrolysis

Chemistry

Enzymatic hydrolysis

Food Hydrocolloids

Chia (Salvia hispanica) has gained popularity due to its high nutritional content. Unfortunately, mucilage surrounding the chia seed (CS) limits the technological utilization of the protein. This study evaluated the bioactivity and functionality of CS protein hydrolysates (CSPH) produced by different treatments and a control (unhydrolyzed CS protein). Ultrasonication was used to separate mucilage from CS (7.8% yield). Proteins in defatted-CS flour were enzymatically hydrolyzed using conventional (enzymatic hydrolysis with alcalase) or sequential (enzymatic hydrolysis with alcalase + flavourzyme), and under water bath or microwave-assisted hydrolysis. CSPH from the sequential hydrolysis with microwave treatment showed superior (p < 0.05) in vitro antioxidant activity. A positive correlation (p < 0.05) was established between antioxidant assays and cellular antioxidant activity. The highest (p < 0.05) cellular antioxidant activity was achieved by the sequential (94.76 ± 1.96) and conventional (93.13 ± 1.07) hydrolysis with microwave. Dipeptidyl peptidase-V inhibition (p < 0.05) was higher for sequential hydrolysis with water bath. Inhibition of angiotensin converting enzyme activity increased (p < 0.05) with hydrolysis for all treatments compared to the control. Regarding functionality, sequential hydrolysis with microwave showed higher (p < 0.05) solubility at lower pH (3 and 5), while conventional hydrolysis with microwave was better at pH 7 and 9. Emulsification properties and foaming capacity were also higher in conventional hydrolysis with microwave, but conventional hydrolysis with water bath was more stable for foaming properties only. Results show that ultrasonication efficiently separated mucilage from chia seeds. Microwave and enzymatic hydrolysis can generate protein hydrolysates with improved bioactivity and functionality.

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis