Producción Científica Profesorado

Amaranth proteins as a source of bioactive peptides: a review



Contreras López, Elizabeth

2020

Ayala-Niño, A., Contreras-López, E., Castañeda-Ovando, A., Sánchez-Franco, J.A. González-Olivares, L.G. Amaranth proteins as a source of bioactive peptides: A review. International Food Research Journal. 2020, 27, 1-15.


Abstract


Recently, bioactive peptides have been used as an alternative to treat or prevent diseases.Although milk has been the most studied food, different crops have been investigated with theaim of diversifying peptides alternatives. Amaranth is an American crop with a high percentage of protein (> 15%), and has been used in several studies to release peptides with differentbioactivities. This review presents the state of the art in peptides generation from amaranthproteins; finding that hydrolysis in vitro digestion is the most typical process to releasepeptides. This review also focuses on amaranth as a potential product for obtaining bioactivepeptides.



Producto de Investigación




Artículos relacionados

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var.Valencia) en Est...

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.