Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

ACE-inhibitory, antioxidant and antimicrobial activities were determined in hydrolysates produced by enzymatic hydrolysis of chia protein-rich fractions. Those chia hydrolysates with the highest degree of hydrolysis (DH) were added to product's, and product biological potential analysed. The chia protein-rich fraction was sequentially hydrolysed with Alcalase® for 60 min followed by Flavourzyme® for a total of up to 150 min. ACE-inhibitory and antioxidant activity was highest in the hydrolysate produced at 150 (8.86 μg protein/mL) and 90 min (7.31 mmol/L-mg protein), respectively. None of the chia protein hydrolysates exhibited antimicrobial activity. Addition of the chia protein hydrolysates at two levels to white bread and carrot cream resulted in products with improved ACE-inhibitory activity (141.29-297.68; 0.24-1.71 μg protein/mL) compared to the controls. Hydrolysate addition had no effect on antioxidant activity in the white bread (0.53-0.55 mmol/L-mg protein) and only a slight effect in the carrot cream (17.52-18.88 mmol/L-mg).

► Peptides have potential health benefits and can be used as ingredients in functional foods. ► Hydrolysis of chia proteins with Alcalase®-Flavourzyme® generates extensive hydrolysates. ► Chia proteins are a good source of peptides with ACE-inhibitory and antioxidant activities. ► Chia hydrolysates have commercial potential as “health-enhancing ingredients”.