Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion
- Orsini Delgado, María Cecilia
- Tironi, Valeria Anahi
- Añon, Maria Cristina
DOIAbstract
Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin (Pe) (pH 2, 37 °C) and then with pancreatin (Pa) (pH 6, 37 °C). Different hydrolysis conditions were assayed and control reactions (without enzymes) were performed. Hydrolysis degree (HD) determined by TNBS method ranged from 13 to 37%. Soluble fractions in 35 mmol/L phosphate buffer, pH = 7.8 were obtained from freeze-dried samples, and antioxidant activity was evaluated by the ABTS+·scavenging and the ORAC assays. Antioxidant activity increased significantly (p < 0.05) after simulated gastrointestinal digestion. According to the results, digestion conditions...
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