Valorización de proteínas vegetales mediante hidrólisis enzimática para la obtención de péptidos con propiedades funcionales y biológicas

Abstract

There exists a scientific interest in peptides with bioactive and techno-functional properties obtained from the enzymatic hydrolysis of plant-based proteins as well as by-products from agro-industrial processes. In this matter, the objective of this thesis was to evaluate different plant-based sources as protein substrates to obtain peptides with bioactive (e.g., antioxidant and antihypertensive capacity) and techno-functional properties (emulsifier capacity) by means of enzymatic hydrolysis. To reach this objective, the following specific objectives were established: i. Identify and select potential protein plant-based sources through a literature review. ii. Production of the enzymatic hydrolysates of the plant-based meals selected, evaluating their in vitro biological (i.e. DPPH scavenging, metal chelating, ACE inhibitory) and techno-functional (i.e. emulsion activity and stability indices) properties. iii. Selection of the plant protein sources based on their in vitro emulsifying, antioxidant, and antihypertensive properties. iv. Study on the incorporation of plant hydrolysates with in vitro emulsifying properties on the physical and oxidative stability of 5% w/w fish oil emulsions. v. Study on the use of plant hydrolysates as antioxidant ingredients to retard lipid oxidation of 5% w/w fish oil emulsions. vi. Production of ACE inhibitory peptide fractions by size-exclusion chromatography and membrane ultrafiltration processes.