Abstract

Background and objectives: Tarwi is a legume that grows in the Andean region of Peru. This grain is characterized by having a high protein content (similar to 42%). In order to generate added-value products from this resource, the possibility of obtaining tarwi protein hydrolyzates (TPH) with in vitro bioactive properties was evaluated using Alcalase, Neutrase, and Flavourzyme enzymes, acting alone or in combination for up to 240 min. The in vitro evaluated properties were as follows: antioxidant (ABTS assay), antidiabetic (alpha-amylase, alpha-glucosidase and dipeptidyl peptidase IV (DPP-IV) inhibition), and antihypertensive (angiotensin-converting enzyme-I (ACE) inhibition).