The present study explored the bioactive properties (antioxidant, antihaemolytic and
antibacterial properties) of hydrolysates produced from quinoa and amaranth protein …

In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin
enzymes. Then, the effect of different temperatures (40, 45, 50, and 55° C), periods of time …

The quinoa protein is gaining global attraction due to high content of gluten-free protein. It is
a rich source of high-quality protein with all essential amino acids. The objective of this study …

Quinoa is an excellent source of nutritional and bioactive components. Protein is considered
a key nutritional advantage of quinoa grain, and many studies have highlighted the …

Red, black and white seeds quinoa were germinated at 28° C during 24 (G1), 48 and 72 h
(G3). Red quinoa presented a higher percentage of germination with a value of 46% of …

Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the
antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin …

The study aimed to characterize and identify anti-diabetic and anti-hypertensive bioactive
peptides generated upon enzymatic hydrolysis of quinoa protein isolates. Different quinoa …

Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment
quinoa flour aiming at exploiting the antioxidant potential. As in vitro determined on DPPH …

Amaranth proteins were subjected to a simulated gastrointestinal digestion to evaluate the
antioxidant activity of the products. A protein isolate (I) was first hydrolyzed with pepsin …

Quinoa protein with great functional properties has been considered a potential source for
food fortification or the production of functional foods. In this study, quinoa protein …