Functional properties and adipogenesis inhibitory activity of protein hydrolysates from quinoa (Chenopodium quinoa Willd.).

ABSTRACT: The functional properties and adipogenesis inhibitory activity of quinoa protein hydrolysates, prepared using papain, pepsin, and pancreatin for 0, 30, 60, 90, and 120 min, were studied. For these three kinds of proteases, the solubility of the hydrolysates significantly increased with the increasing DH in pH range of 3-8, while the EAI and ESI of these hydrolysates significantly decreased during hydrolysis. The anti-inflammatory activity of these protein hydrolysates was measured. All of these protein hydrolysates showed high anti-inflammatory activity. However, there was no significant difference in anti-inflammatory activity between protein hydrolysates and total protein from quinoa. These protein hydrolysates also inhibited lipid accumulation during differentiation within the range of

SUBMITTER: Shi Z 

PROVIDER: S-EPMC6593480 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature