ANTI-TRYPTIC ACTIVITY IN SEED AND FOOD PRODUCT OF CHIA (SALVIA HISPANICA L.)
DOI:
https://doi.org/10.12957/demetra.2017.25636Keywords:
Flour. Protein. Enzyme Inhibitors. Trypsin.Abstract
Objective: This study has aimed to detect anti-tryptic activity in commercial chia seeds and flour and to isolate a trypsin inhibitor present in the seeds. Methodology: Protein extraction, ammonium sulfate fractionation, affinity chromatography, trypsin inhibition assay, protein quantification and sodium dodecyl sulfate polyacrylamide gel electrophoresis were performed. Results and discussion: From the retained protein peak in the affinity column, 51% and 64% of anti-tryptic activity for chia flour and seeds were respectively found. Large amounts of soluble proteins were not observed in the retained protein peaks of both chia seeds and flour when compared to the crude extract and protein fractions. The trypsin inhibitor in the seeds was isolated, with an estimated molecular mass of approximately 14.4 kDa. Conclusions: In view of the unprecedented results regarding the detection of anti-tryptic activity in commercial chia seeds and flour and isolation of the inhibitor in the seeds, further research is needed on this new molecule, regarding its bioactive properties and safe consumption.
DOI: 10.12957/demetra.2017.25636
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