Montoya-Rodríguez Alvaro, Domínguez-Rodríguez Maribel, Sandoval-Sicairos Eslim Sugey, Milán-Noris Evelia Maria, Milán-Carrillo Jorge, Milán-Noris Ada Keila
Laboratorio de Nutracéuticos (#18), Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Calzde las Américas Nte 2771, Cd Universitaria, Burócrata, Culiacán 80030, Sinaloa, Mexico.
Programa de Posgrado Integral en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Calzde las Américas Nte 2771, Cd Universitaria, Burócrata, Culiacán 80030, Sinaloa, Mexico.
Foods. 2025 Jul 29;14(15):2666. doi: 10.3390/foods14152666.
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 min) are too long to scale up in the development of amaranth functional ingredients. The aim of this study was to estimate the influence of the germination and pepsin/pancreatin hydrolysis reduction time on the techno-functional properties and nutraceutical potential of amaranth flours and hydrolysates. The germination process increased 12.5% soluble protein (SP), 23.7% total phenolics (TPC), 259% water solubility, and 26% oil absorption in germinated amaranth flours (GAFs) compared to ungerminated amaranth flours (UAFs). The ungerminated (UAFH) and germinated (GAFH) amaranth hydrolysates showed values of degree of hydrolysis up to 50% with 150 min of sequential (pepsin + pancreatin) hydrolysis. The enzymatic hydrolysis released 1.5-fold SP and 14-fold TPC in both amaranth flours. The water solubility was higher in both hydrolysates than in their unhydrolyzed flour counterparts. The reduction in hydrolysis time did not significantly affect the nutraceutical potential of GAFH, enhancing its potential for further investigations. Finally, combining germination and enzymatic hydrolysis in amaranth enhances nutraceutical and techno-functional properties, increasing the seed. Consequently, GAF or GAFH could be used to elaborate on functional or gluten-free food products.
苋属植物是一种营养丰富且天然无麸质的假谷物，有多种食品应用。苋属植物的发芽以及胃蛋白酶/胰酶水解会释放抗氧化和抗炎化合物，但水解时间（270或360分钟）过长，无法在苋属植物功能成分开发中进行扩大生产。本研究的目的是评估发芽以及缩短胃蛋白酶/胰酶水解时间对苋属植物面粉和水解产物的技术功能特性及营养保健潜力的影响。与未发芽的苋属植物面粉（UAFs）相比，发芽过程使发芽苋属植物面粉（GAFs）中的可溶性蛋白（SP）增加了12.5%、总酚（TPC）增加了23.7%、水溶性增加了259%、吸油率增加了26%。未发芽（UAFH）和发芽（GAFH）的苋属植物水解产物在连续（胃蛋白酶+胰酶）水解150分钟时显示出高达50%的水解度值。酶水解使两种苋属植物面粉中的SP释放量增加了1.5倍，TPC释放量增加了14倍。两种水解产物的水溶性均高于未水解的面粉。水解时间的缩短对GAFH的营养保健潜力没有显著影响，增强了其进一步研究的潜力。最后，苋属植物中发芽与酶水解相结合可增强营养保健和技术功能特性，提高种子价值。因此，GAF或GAFH可用于制作功能性或无麸质食品。
