Amaranth proteins as a source of bioactive peptides: a review

Sánchez-Franco, J. A.; Contreras-López, E.; González-Olivares, L. G.; Ayala-Niño, A.; Castañeda-Ovando, A.

Amaranth proteins as a source of bioactive peptides: a review

2020

Sánchez-Franco, J. A. | Contreras-López, E. | González-Olivares, L. G. | Ayala-Niño, A. | Castañeda-Ovando, A.

Recently, bioactive peptides have been used as an alternative to treat or prevent diseases. Although milk has been the most studied food, different crops have been investigated with the aim of diversifying peptides alternatives. Amaranth is an American crop with a high percentage of protein (> 15%), and has been used in several studies to release peptides with different bioactivities. This review presents the state of the art in peptides generation from amaranth proteins; finding that hydrolysis in vitro digestion is the most typical process to release peptides. This review also focuses on amaranth as a potential product for obtaining bioactive peptides.

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