Effect of Pre-Treatment of Quinoa Seeds on Alcalase Hydrolysis and Antiradical Activity of Peptides Fractions

Abstract

The pre-treatment of seeds prior to processing is gaining attention as alternative ways of modifying properties of foods. In this work, the extrusion and germination of quinoa seeds were evaluated for their effect on protein profile, alcalase hydrolysis and the antioxidant capacity (AOC) of peptide fractions (>10, 3–10 and p < 0.05) the AOC of the <3 kDa fraction by 61.49% (EQ) and 38.11% (GQ) and the 3–103–10 kDa fraction by 130.98% (EQ) and 57.71% (GQ). The pre-treatment of seeds before protein extraction and hydrolysis modified the peptide profile with improved antiradical activity after alcalase hydrolysis. This study highlights the use of mild pre-treatments applied to quinoa seeds as a way to modify proteins and obtain hydrolysates with enhanced bioactivity.

Keywords

• antioxidant
• extrusion
• hydrolysate
• germination
• quinoa
• whole seeds