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Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
Open accessAbstract
Amaranth, quinoa and chia are non-conventional sources of proteins whose interest has increased in recent years due to their excellent nutritional value. Vegetable proteins can be used as food ingredients to replace animal proteins in human diet. The present article provides a comprehensive analysis of amaranth, quinoa and chia proteins and focuses on their solubility, superficial, gelling and textural properties as well as on the biological activities of enzymatic hydrolyzates.
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Rosmarinic acid is the most abundant antioxidant in chia seeds at 0.93 mg/g, followed by protocatechuic acid (0.75 mg/g), caffeic acid (0.03 mg/g), and gallic acid (0.01 mg/g).
“Also, rosmarinic acid, found in higher amounts, acts as the most abundant antioxidant present in chia seeds, i.e., 0.93 mg/g, followed by three other phenolic compounds, i.e., protocatechuic acid, caffeic acid, and gallic acid with concentrations of 0. 75, 0.03, and 0.01 mg/g, respectively [87,88,94].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [94]
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References 99 · Cited by 77
Research works printed but not linked: 2
- Nongonierma, 2015, Vol. 6, 19
- Sanz, 2014, Vol. 38, 640
Metadata
- Authors
- López, D. N., Galante, M., Raimundo, G., Spelzini, D., & Boeris, V.
- Affiliations
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
- National University of Rosario (AR)
- Corresponding author
- Spelzini, Darío
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2019-02
- Volume
- 116
- Pages
- 419-429
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2888076394
- Cited by
- 77
- References
- 99
- Citations by year
- 2026: 4 · 2025: 11 · 2024: 16 · 2023: 14 · 2022: 10 · 2021: 8 · 2020: 8 · 2019: 6
- FWCI
- 0.55
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Food Research International (publishedVersion)
- PubMed (publishedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-sa)
- Americanae (AECID Library) (submittedVersion, cc-by-nc-sa)
- Repositorio Hipermedial UNR (Universidad Nacional de Rosario) (submittedVersion, cc-by-nc-nd)
- Conicet (submittedVersion, cc-by-nc-nd)
- Funders
- Agencia Nacional de Promoción Científica y Tecnológica (PICT 2014-1571)
- Universidad Nacional de Rosario (1BIO430)
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- amaranth protein, quinoa protein, plant proteins, protein solubility, biological activity, functional properties
- MeSH terms
- Color, Diet, Dietary Proteins, Humans, Nutritive Value, Plant Extracts, Plant Proteins, Solubility, Chenopodium quinoa, Amaranthus, Anthemis, Emulsifying Agents, Chemical Phenomena, Functional Food
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