EVALUATION OF PROXIMATE, FUNCTIONAL AND ANTIOXIDATIVE PROPERTIES OF ENZYMATIC HYDROLYSATES FROM FERMENTED KARIYA (HILDERGARDIA BARTERII) SEED PROTEIN ISOLATES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Background: Hydrolysates were obtained from fermented and unfermented kariya seed protein isolate using two proteolytic enzymes: pepsin and pancreatin to obtain fermented pancreatin kariya protein hydrolysate (FPcKPH), unfermented pancreatin kariya protein hydrolysate(UPcKPH), fermented pepsin kariya protein hydrolysate (FPsKPH) and unfermented pepsin kariya protein hydrolysate (UPsKPH). Method:The degree of hydrolysis (DH) proximate, functional properties and some anti-oxidative characteristics of enzymatic protein hydrolysates were evaluated. Results: The results showed that pancreatin hydrolysates (FPcKPH; 65.20% and UPcKPH; 50.50%) had higher degree of hydrolysis than pepsin hydrolysates (FPsKPH; 53.00% and UPsKPH; 33.93%) while the fermented hydrolysates showed higher DH than the unfermented hydrolysates both in the pancreatin and pepsin hydrolysates. The results also showed that fermented hydrolysates had better functional properties that the unfermented samples. The protein contents of the fermented hydrolysates were also improved. The antioxidant characteristics showed that fermented kariya protein hydrolysates exhibited higher DPPH (2,2-diphenyl-2-picrylhydrazyl hydrate) radical scavenging activity (FPcKPH, IC501.03; FPsKPH, IC501.40; UPcKPH, IC50 1.51; UPsKPH, IC50 6.97 mg extract/ml), metal chelating (FPcKPH, IC50 0.95; FPsKPH, IC500.53; UPcKPH, IC50 1.27; UPsKPH, IC50 1.06 mg extract/ml) and ferric reducing antioxidant power (FPcKPH, 0.63; FPsKPH,0.50; UPcKPH 0.35; UPsKPH, 0.23 AAμg/g). Conclusion:The study concluded that fermented kariya seeds hydrolysates could find applications as potential natural anti-oxidant in food.
Authors and Affiliations
Famuwagun Akinsola Albert
Keywords
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