Resumen Las glóquidas de la tuna son un subproducto del proceso de limpieza del fruto que se desecha en bolsas plásticas, lo que genera un impacto ambiental con efecto acumulativo debido a que este material lignocelulósico es de biodegradabilidad baja. Para generar valor agregado a este subproducto agrícola se determinaron las propiedades fitoquímicas de los pigmentos y polisacáridos pécticos en hidrolizados de glóquidas de Opuntia albicarpa Cristalina y Burrona. Los análisis por espectrofotometría mostraron que estas estructuras contienen 16.2 ± 3.4 y 20.6 ± 1.2 mg·100 g-1 de betalaínas totales en Cristalina y Burrona, respectivamente, con predominancia de betacianinas. Los flavonoides totales fueron similares en ambas variedades con 101.3 ± 4.3 mg quercetina 100g-1 en Cristalina y 112.9 ± 6.9 mg·100g-1 en Burrona. La concentración de fenoles totales fue 427.4 ± 18.4 y 385.7 ± 17.0 mg·100g-1 en Burrona y Cristalina, respectivamente. La concentración de pectinas totales, expresada como ácido galacturónico, fue de 128.7 ± 26.7 y 35.6 ± 17.3 mg·100g-1 de muestra en Burrona y Cristalina. La composición de las glóquidas mostró que el subproducto del beneficiado de la tuna tiene potencial de uso nutracéutico y bioestimulante de cultivos agrícolas.

Summary Glochids of prickly pear are a byproduct of the fruit cleaning process that is discarded in plastic bags, which generate an environmental impact with cumulative effect because this lignocellulosic material is of low biodegradability. In order to generate added value to this agricultural by-product, the phytochemical properties of the pigments and pectic polysaccharides were determined in glochid hydrolysates of Opuntia albicarpa Cristalina and Burrona. Spectrophotometry analyses indicated that these structures contain 16.2 ± 3.4 and 20.6 ± 1.2 mg·100g-1 total betalains in Cristalina and Burrona, respectively, with a predominance of betacyanins. Total flavonoids were similar in both varieties with 101.3 ± 4.3 mg quercetina·100g-1 in Cristalina and 112.9 ± 6.9 mg·100g-1 in Burrona. Total phenols concentration was 427.4 ± 18.4 and 385.7 ± 17.0 mg·100g-1 in Burrona and Cristalina, respectively. The concentration of total pectins, expressed as galacturonic acid, was 128.7 ± 26.7 and 35.6 ± 17.3 mg·100g-1 in Burrona and Cristalina. The composition of the glochids showed that the by-product of the prickly pear conditioning has potential for nutraceutical and biostimulant use in agricultural crops.

Industrial waste products are of biotechnological interest due to their abundance and can be utilized as protein sources for the production of bioactive peptides through hydrolysis. The utilization of yeast residues from the brewing industry has been demonstrated to be a viable method for obtaining protein hydrolysates. The degree of hydrolysis and soluble total protein of the hydrolysates were evaluated for optimization purposes to achieve a product with a high proportion of soluble organic nitrogen, increased levels of bioactive peptides and amino acids. Both alkaline and enzymatic hydrolysis processes were tested. The hydrolyses were carried out with the aim of large-scale implementation. The treatments were effective in liberating intracellular content and producing biologically functional hydrolysates, with degree of hydrolysis values ranging from 28 to 63% and total protein from 2.95 to 8.28% at the optimum points confrmed by statistical analysis (analysis of variance (ANOVA)). The hydrolysate produced with Alcalase® exhibited the highest peptide intensity, while the hydrolysate produced with Flavourzyme® showed the highest concentration of free amino acids. The peptides were identifed by mass spectrometry and were found to have biological activities according to the Biopep database. This study presents a quick and economically feasible approach for the implementation of a pilot project for the reuse of this waste. nitrogen acids tested largescale large scale 2 63 295 95 2.9 828 8 8.28 ANOVA. ANOVA . (ANOVA)) Alcalase intensity Flavourzyme database 6 29 9 2. 82 8.2 (ANOVA) 8. (ANOVA

ABSTRACT: Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of compounds with modified technological properties such as solubility, emulsification capacity, foam formation ability, and viscosity. In addition, they may exhibit different biological activities with beneficial effects such as antioxidant, antihypertensive, anticarcinogenic, lipid profile-lowering, and neuroprotective properties. Thus, these compounds can be included in food formulations as promising adjuncts in treatments, with health benefits to consumers. This study discussed the different enzymatic hydrolyses used in the treatment of fish waste and evaluate the compounds and their effects. ABSTRACT year worldwide reactions solubility capacity ability viscosity addition antioxidant antihypertensive anticarcinogenic profilelowering, profilelowering profile lowering, lowering profile-lowering Thus treatments consumers

RESUMO: Milhões de toneladas de peixes são cortados em filés todos os anos, e uma porção significativa de carcaças indesejadas é descartada em todo o mundo. Uma abordagem alternativa para utilização desses materiais é por meio de reações de hidrólise, que permitem a produção de compostos com propriedades tecnológicas modificadas como solubilidade, capacidade de emulsificação, de formação de espuma e viscosidade. Além disso, podem apresentar diferentes atividades biológicas com efeitos benéficos, como propriedades antioxidantes, anti-hipertensivas, anticarcinogênicas, redutoras do perfil lipídico e neuroprotetoras. Assim, esses compostos podem ser incluídos em formulações de alimentos como coadjuvantes promissores em tratamentos, com benefícios à saúde dos consumidores. Este estudo teve como objetivo discutir as diferentes hidrólises enzimáticas utilizadas no tratamento de resíduos de pescado e avaliar os compostos e seus efeitos. RESUMO anos mundo hidrólise solubilidade emulsificação viscosidade disso benéficos antioxidantes antihipertensivas, antihipertensivas anti hipertensivas, hipertensivas anti-hipertensivas anticarcinogênicas neuroprotetoras Assim tratamentos consumidores

RESUMEN La diabetes es una enfermedad crónica que afecta a varias personas en todo el mundo. Algunos cultivos domesticados y compartidos en el continente sudamericano se han reportado como una fuente prometedora de componentes bioactivos con posibles efectos hipoglucemiantes. En esta revisión se tuvo como objetivo explorar y sintetizar la evidencia existente en la literatura científica sobre el efecto hipoglucemiante de los cultivos andinos y sus componentes bioactivos. Se incluyó distintos tipos de estudios primarios de tres bases de datos (Scopus, Pubmed y Web of Science) durante junio de 2023, sin restricciones, por medio del lenguaje controlado y no controlado, según la estrategia PICO. Se encontró 30 estudios realizados entre 2005 y 2022 que demostraron tener efecto hipoglucemiante, mediante la inhibición enzimática en estudios in vitro y reducción significativa de la glucosa en estudios preclínicos y ensayos clínicos. Dicho efecto fue atribuido a diferentes componentes bioactivos que se identificaron con mecanismos independientes sobre la reducción de la glucosa e inhibición enzimática. Los cultivos más utilizados fueron Smallanthus sonchifolius (9/30), Lupinus mutabilis (5/30) y Solanum tuberosum (4/30). De los cuales se asignó el efecto hipoglucémico a los componentes bioactivos, como polifenoles, flavonoides, subclases de ácidos fenólicos, fructanos, alcaloides, hidrolizados, antocianinas y fibra dietética. A pesar de los resultados alentadores en distintos tipos de estudio, para que estos sean considerados como tratamientos seguros y efectivos, se requiere investigaciones adicionales que profundicen en los mecanismos de acción, comparen su eficacia con los tratamientos convencionales y evalúen su seguridad a largo plazo.

ABSTRACT Diabetes is a chronic disease that affects several people around the world. Some domesticated crops in South America have been reported to be a promising source of bioactive compounds with possible hypoglycemic effects. In this review we aimed to explore and synthesize the existing evidence in the scientific literature on the hypoglycemic effect of Andean crops and their bioactive components. We included different types of primary studies from three databases (Scopus, Pubmed and Web of Science) during June 2023, without restrictions, by means of controlled and uncontrolled language, according to the PICO strategy. We found 30 studies conducted between 2005 and 2022 that reported a hypoglycemic effect, through enzymatic inhibition in in vitro studies and significant glucose reduction in preclinical studies and clinical trials. This effect was attributed to different bioactive components that were identified with independent mechanisms related to glucose reduction and enzymatic inhibition. The most commonly used cultures were Smallanthus sonchifolius (9/30), Lupinus mutabilis (5/30) and Solanum tuberosum (4/30). The hypoglycemic effect was assigned to bioactive components such as polyphenols, flavonoids, phenolic acid subclasses, fructans, alkaloids, hydrolysates, anthocyanins and dietary fiber. Despite encouraging results from different types of studies, further research on their mechanisms of action, their efficacy compared to conventional treatments and their long-term safety is required for these to be considered safe and effective treatments.

RESUMEN La diabetes es una enfermedad crónica que afecta a varias personas en todo el mundo. Algunos cultivos domesticados y compartidos en el continente sudamericano se han reportado como una fuente prometedora de componentes bioactivos con posibles efectos hipoglucemiantes. En esta revisión se tuvo como objetivo explorar y sintetizar la evidencia existente en la literatura científica sobre el efecto hipoglucemiante de los cultivos andinos y sus componentes bioactivos. Se incluyó distintos tipos de estudios primarios de tres bases de datos (Scopus, Pubmed y Web of Science) durante junio de 2023, sin restricciones, por medio del lenguaje controlado y no controlado, según la estrategia PICO. Se encontró 30 estudios realizados entre 2005 y 2022 que demostraron tener efecto hipoglucemiante, mediante la inhibición enzimática en estudios in vitro y reducción significativa de la glucosa en estudios preclínicos y ensayos clínicos. Dicho efecto fue atribuido a diferentes componentes bioactivos que se identificaron con mecanismos independientes sobre la reducción de la glucosa e inhibición enzimática. Los cultivos más utilizados fueron Smallanthus sonchifolius (9/30), Lupinus mutabilis (5/30) y Solanum tuberosum (4/30). De los cuales se asignó el efecto hipoglucémico a los componentes bioactivos, como polifenoles, flavonoides, subclases de ácidos fenólicos, fructanos, alcaloides, hidrolizados, antocianinas y fibra dietética. A pesar de los resultados alentadores en distintos tipos de estudio, para que estos sean considerados como tratamientos seguros y efectivos, se requiere investigaciones adicionales que profundicen en los mecanismos de acción, comparen su eficacia con los tratamientos convencionales y evalúen su seguridad a largo plazo.

ABSTRACT Diabetes is a chronic disease that affects several people around the world. Some domesticated crops in South America have been reported to be a promising source of bioactive compounds with possible hypoglycemic effects. In this review we aimed to explore and synthesize the existing evidence in the scientific literature on the hypoglycemic effect of Andean crops and their bioactive components. We included different types of primary studies from three databases (Scopus, Pubmed and Web of Science) during June 2023, without restrictions, by means of controlled and uncontrolled language, according to the PICO strategy. We found 30 studies conducted between 2005 and 2022 that reported a hypoglycemic effect, through enzymatic inhibition in in vitro studies and significant glucose reduction in preclinical studies and clinical trials. This effect was attributed to different bioactive components that were identified with independent mechanisms related to glucose reduction and enzymatic inhibition. The most commonly used cultures were Smallanthus sonchifolius (9/30), Lupinus mutabilis (5/30) and Solanum tuberosum (4/30). The hypoglycemic effect was assigned to bioactive components such as polyphenols, flavonoids, phenolic acid subclasses, fructans, alkaloids, hydrolysates, anthocyanins and dietary fiber. Despite encouraging results from different types of studies, further research on their mechanisms of action, their efficacy compared to conventional treatments and their long-term safety is required for these to be considered safe and effective treatments.

Abstract: The present study validates growth models based on logistic equations to predict and analyze the use of fish viscera hydrolysates as a source of protein for rainbow trout (Oncorhynchus mykiss) diet. The study examines zootechnical variables such as body weight, total length, and biomass in the fingerling and rearing phases, during seven months of production. The treatments consist of isoproteic and isoenergetic diets with a content of 10%, 15%, and 20% of viscera hydrolysates. A commercial diet is used as a control. The results show that the logistic model explained more than 97% of the variation of the field data, proving to be adequate for assessing the efficiency of using 20% replacement hydrolyzed fish viscera. It is concluded that the logistic model developed here is a useful tool for diagnosing the effectiveness and quality of biological diets in each of the production phases of rainbow trout.

Resumen: El presente estudio valida modelos de crecimiento basados en la ecuación logística para predecir y analizar la utilización de hidrolizados de vísceras de pescado como fuente de proteína de dietas de trucha arcoíris (Oncorhynchus mykiss). Se examinan las variables zootécnicas de peso corporal, longitud total y biomasa en las fases de alevinaje y levante, durante siete meses de producción. Como tratamientos, se analizan dietas isoproteicas e isoenergéticas con un contenido de 10%, 15% y 20% de hidrolizados de vísceras, así como una dieta comercial usada como control. El modelo logístico explica más del 97% de la variación de los datos de campo, demostrando ser adecuado para evaluar la eficiencia de la utilización de vísceras hidrolizadas de pescado en cantidades de 20% de reemplazo. Se concluye que el modelo logístico desarrollado aquí es una herramienta útil para diagnosticar la efectividad de la calidad biológica de las dietas en cada una de las fases de producción de la trucha arcoíris.

Abstract The fruit fly (Anastrepha fraterculus) affects several Ecuadorian crops with export potential. Currently, a costly imported bait is used to monitor and control this pest. The aim of this research is to formulate baits for the fruit fly that could replace the commercial bait. Soy cake, palm kernel cake, bovine blood and whey were used as raw material. Each material was irradiated with a dose of 20 kGy with a Cobalt-60 source as a pretreatment. Then, the protein was extracted and hydrolyzed with a 0.025 AU bromelain solution at pH 7;0 and 50°C, for 30 min. The baits were formulated with hydrolyzed protein, molasses, water, and borax, and they were placed in McPhail traps. The field evaluation was carried out in cherimoya (Annona cherimola) and guava (Psidium guajava) orchards. The hydrolysis degrees that were reached in the enzymatic process had values between 19.16 and 26.64%. According to an SDS-PAGE electrophoresis, the hydrolysates had peptides with molecular weights between 5 and 20 kDa. The bait made with palm kernel cake hydrolyzed protein and the commercial bait were statistically equal in the number of captured flies, whereas the bait made with whey protein had a higher FTD index (flies caught per trap, per day). The formulated baits could be an inexpensive alternative to the commercial bait for monitoring fruit flies in Ecuador.

Resumen La mosca de la fruta (Anastrepha fraterculus) afecta a varios cultivos ecuatorianos con potencial de exportación. En la actualidad, para el monitoreo de esta plaga, se emplea un cebo importado que tiene un alto costo. La presente investigación tiene como objetivo formular cebos atrayentes de mosca de la fruta que puedan reemplazar al cebo comercial. Como materia prima se empleó torta de soya, torta de palmiste, sangre bovina y suero; cada material fue irradiado con una dosis de 20 kGy, en una fuente de cobalto-60 como pretratamiento. Luego, la proteína se extrajo y se hidrolizó con una solución de bromelina de 0,025 UA , a pH 7;0 y 50°C durante 30 min. Los cebos fueron formulados con proteína hidrolizada, melaza, agua y bórax y se colocaron en trampas McPhail. La evaluación en campo se llevó a cabo en cultivos de chirimoya (Annona cherimola) y guayaba (Psidium guajava). En el proceso enzimático se alcanzaron grados de hidrólisis entre 19,16 y 26,64%. Por electroforesis SDS-PAGE se determinó que los hidrolizados proteicos contenían péptidos con pesos moleculares entre 5 y 20 kDa. Se encontró que el cebo de proteína hidrolizada de palmiste y el cebo comercial fueron estadísticamente iguales en la cantidad de moscas atrapadas, mientras que el de suero presentó un mayor índice MTD (moscas capturadas por trampa, por día). Los cebos formulados podrían ser una alternativa más económica que el cebo importado para el monitoreo de la mosca de la fruta en el Ecuador.

Resumen: El principal objetivo del presente trabajo es evaluar el efecto de la separación con membranas sobre la actividad biológica de hidrolizados enzimáticos de proteínas de lombriz roja californiana (Eisenia foetida). Para la hidrólisis enzimática se usa un reactor de vidrio 0.5 L. El fraccionamiento se realiza en un sistema de ultrafiltración tangencial con membranas de 1kDa y 3kDa. Al hidrolizado y sus fracciones se les determinan sus capacidades antioxidantes y la capacidad de quelación de hierro. Los resultados muestran que el componente mayoritario de la pasta es proteína, siendo las albuminas el 65%. Por otra parte, la mayor reducción de flux de permeado se da en la membrana de 1kDa (19 L/m2h), presentando bloqueo completo de poros como mecanismo de ensuciamiento. En conclusión, la fracción <3kDa presenta la mayor capacidad antioxidante y quelante de hierro, mientras que la filtración en membranas <1kDa presenta la mayor reducción de flux de permeado.

Abstract: The primary objective of the present study is to evaluate the effect of membrane separation on the biological activity of enzymatic hydrolysates and protein fractions from the red Californian earthworm (Eisenia foetida). Enzymatic hydrolysis is performed using a 0.5 L glass reactor. Fractioning is attained by using a tangential ultrafiltration system with 1kDa and 3kDa membranes. Antioxidant and iron chelating capacity are assessed for the hydrolysate and its fractions. The results show that the major component of the paste is protein, mainly albumins (65%). The highest reduction of permeate flux occurs in the 1kDa membrane (19 L/m2h). In conclusion, the <3kDa fraction has the highest antioxidant and iron chelating capacity, while filtration in <1kDa membranes yields the highest permeate flux reduction.

Abstract: The effect of the variables temperature, time and amount of enzyme on the degree of hydrolysis and the level of bitterness of the hydrolysates obtained from anchovy (Engraulis ringens) was examined. Anchovy without head, skin, tail, and viscera, is treated in a two-stage enzymatic hydrolysis process by using the response surface method. In the first stage, the Corolase 8000 enzyme is assessed by optimizing the process (60.1°C, 93.4 minutes, and 1.68% enzyme), maximizing the degree of hydrolysis up to a value of 12.8%. In the second stage, the enzyme Corolase 7089 is applied, maximizing the degree of hydrolysis (14.8%) while minimizing bitterness (3.8) by conducting the process at 49.1°C, for 54.3 min, with 0.472% Corolase 7089 enzyme. Mathematical models obtained can be applied in the standardization of a process if the degree of hydrolysis and the level of bitterness that best suits a specific purpose are established.

Resumen: Se examinó el efecto de las variables temperatura, tiempo y cantidad de enzima sobre el grado de hidrólisis y el nivel de amargor de los hidrolizados obtenidos de anchoveta (Engraulis ringens). La anchoveta sin cabeza, piel, cola, ni vísceras, fue sometida a dos etapas de hidrólisis enzimática empleando el método de superficie de respuesta. Primero, se evaluó la enzima Corolasa 8000, el proceso fue optimizado (60.1°C, 93.4 min y 1.68 % de enzima), permitiendo maximizar el grado de hidrólisis hasta 12.8 %. Posteriormente, se empleó la enzima Corolasa 7089, se maximizó el grado de hidrólisis (14.8 %) y minimizó el nivel de amargor (3.8) al trabajar a 49.1°C, durante 54.3 min y utilizando 0.472 % de enzima. Los modelos matemáticos obtenidos pueden ser aplicados en la estandarización de un proceso si se establece el grado de hidrólisis y el nivel de amargor que más se adecúa a un propósito específico.

Abstract Fish hydrolysates have become one of the most remarkable sources of bioactive peptides. However, the processing conditions for incorporating hydrolysates into food matrices can affect their bioactive performance. The effect of temperature and pH on the radical scavenging activity of tilapia hydrolysate was determined in the wet hydrolysate. Also, a central composite design was used to study the effect of the drying conditions on moisture, drying ratio, productivity, drying rate, and antioxidant activity in the tilapia hydrolysate. The results showed that the hydrolysate has high activity at acidic and neutral pH; but at pH 10, the activity decreases significantly. In the spray-drying process, the antioxidant activity was higher at 115 °C. Moreover, inlet air temperature and feed flow had a statistically significant effect (p < 0.05) on response variables. High inlet air temperature and fast feed flow decrease the moisture of the powder hydrolysate and increase the drying rate and antioxidant activity. Scanning electron microscopy showed liquid bridges between particles with irregular concavities or pores on the surface and the presence of particle agglomerations due to the hygroscopicity of the hydrolysate. peptides However performance Also ratio productivity 10 significantly spraydrying spray process 11 C °C Moreover p 0.05 005 0 05 variables 1 0.0 00 0.

Abstract Impacts of high hydrostatic pressure (HHP) pretreatment on the physicochemical, functional and antioxidant properties of soybean protein isolate (SPI) were investigated. Changes in the secondary and tertiary structures were determined by Fourier transform infrared spectra and fluorescence spectra. The particle sizes reduced from 217.20 nm to 192.70 nm while the zeta potential increased. It’s revealed by scanning electron microscopy that the HHP treatment could result in the formation of large aggregation, leaving the SPI with irregular and uneven surface. Moreover, hollow spheres were also observed in SPI by means of dynamic and static light scattering. As a result, the foaming capacity of HHP-treated SPI and antioxidant activity of the HHP-treated SPI hydrolysates were improved significantly.

ABSTRACT The objective of this work was to explore whether the formation of protein nanoparticles, reported in a previous study, occurs in a fraction of an aqueous extract of wheat bran with a particular composition. Using a bottom-up strategy, an aqueous extract of wheat bran was first fractionated by size exclusion chromatography. Each of the chromatographic fractions was hydrolyzed with V8 protease in a reaction medium containing Ca2+. The chromatographic fractions and their hydrolysates were subjected to chemical characterization, electrophoresis, UV-Vis spectroscopy, infrared spectroscopy, and scanning electron microscopy. Six chromatographic fractions from 0.3 to 102.8 kDa were obtained. The chemical and spectroscopic characterization results revealed the presence of protein-polysaccharide-ferulic acid complexes in four of the fractions. In the hydrolysate of a 15.1 kDa fraction, longitudinally fused nanospheres were found, forming chains. Occasionally, fusion occurred at different angles, providing attachment sites for branching. It is discussed how the composition of this fraction and the added Ca2+ ions could determine both the formation of the nanospheres and their arrangement.

RESUMEN El objetivo del presente trabajo fue explorar si la formación de nanopartículas proteicas, reportadas en un estudio previo, ocurre en una fracción de un extracto acuoso de salvado de trigo con composición particular. Utilizando una estrategia de abajo hacia arriba, primero se fraccionó un extracto acuoso de salvado de trigo mediante cromatografía de exclusión por tamaño. Cada una de las fracciones cromatográficas se hidrolizó con la proteasa V8 en un medio de reacción conteniendo Ca2+. Las fracciones cromatográficas y los hidrolizados de las mismas se sometieron a caracterización química, electroforesis, espectroscopía UV-Vis, espectroscopía infrarroja y microscopía electrónica de barrido. Se obtuvieron seis fracciones cromatográficas de 0.3 a 102.8 kDa. Los resultados de la caracterización química y espectroscópica revelaron la presencia de complejos proteína-polisacárido-ácido ferúlico en cuatro de las fracciones. En el hidrolizado de una fracción de 15.1 kDa se encontraron nanoesferas fusionadas longitudinalmente, formando cadenas. Ocasionalmente, la fusión se dio en diferentes ángulos, proporcionando sitios de unión para ramificaciones. Se discute cómo la composición de dicha fracción y los iones Ca2+ añadidos podrían determinar tanto la formación de las nanoesferas como su arreglo.

Abstract Burley tobacco-leaf protein extracted by alkali and precipitated by acid was hydrolyzed enzymatically, and optimum protease and hydrolysis parameters were determined. Pepsin was best and gave the highest hydrolysis rate (15.55%). As per results of the single-factor test, optimum hydrolysis conditions were: temperature 37 °C, pH 2, and an [E]/[S] ratio of 5%. These hydrolysis conditions were optimized by an orthogonal experiment that rendered the same results as the single factor experiment. The ratio of essential to total amino acids and that of essential to non-essential amino acids contained in the burley tobacco-leaf protease hydrolysate were higher than the FAO/WHO standard values of 0.4 and 0.6, among which hydrophobic amino acid content was the highest, followed by negatively and positively charged amino acid contents. In vitro antioxidant experiments showed that the scavenging rates of DPPH, superoxide anion, and hydroxyl radicals of tobacco-leaf protein hydrolysates were higher than those before hydrolysis. Further, the hydroxyl radical-scavenging rate was the most significant, and total antioxidant capacity was improved. The nutritive value of the burley tobacco-leaf protein hydrolysate improved upon pepsin-mediated hydrolysis, and the antioxidant activity was better. These results provide a theoretical basis for further development and utilization of tobacco protein resources.

Abstract Plant-based proteins are of great interest to the world&apos;s population for being a safe and sustainable supply as they leave a smaller carbon footprint. They are found in pseudocereals: Amaranth, Quinoa, Chia and Buckwheat that have been consumed since ancient times. These plants do not belong to the cereal family, but they have similar properties and uses, however, they are currently little exploited; Their proteins with an ideal amino acid composition make them a beneficial food for human health. The objective of this review is to present what has been investigated regarding these proteins and hydrolysates, their general characteristics according to the Osborne classification (albumins, globulins, prolamins and glutelins), an evaluation after their purification and identification, the production of peptides through enzymatic hydrolysis (in vitro and in vivo), fermentation by specific microorganisms, their pharmacological activities such as antihypertensive, antidiabetic, antioxidants, anticancer, antimicrobial, among other benefits that have increased their relevance.

Resumen Las proteínas de origen vegetal son de gran interés entre la población mundial por ser un suministro seguro y sostenible al dejar una menor huella de carbono. Se les encuentra en los pseudocereales: Amaranto, Quinoa, Chía y Trigo sarraceno que se consumen desde la antigüedad. Estas plantas no pertenecen a la familia de los cereales, pero tienen propiedades y usos similares, sin embargo, en la actualidad son poco explotados; sus proteínas con una composición de aminoácidos ideal las convierte en un alimento benéfico para la salud humana. El objetivo de esta revisión es presentar lo que se ha investigado entorno a estas proteínas e hidrolizados, sus características generales de acuerdo a la clasificación de Osborne en (albúminas, globulinas, prolaminas y glutelinas), una evaluación posterior a su purificación e identificación, la producción de péptidos a través de la hidrólisis enzimática (in vitro e in vivo), la fermentación mediante microorganismos específicos, sus actividades farmacológicas como: antihipertensivos, antidiabéticos, antioxidantes, anticancerígenos y antimicrobianos, entre otros beneficios que han aumentado su relevancia.

Abstract The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW<3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.