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High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties

Al-Ruwaih, Noor, Ahmed, Jasim, Mulla, Mehraj Fatema, Arfat, Yasir Ali
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 231-236
antioxidant activity, denaturation, dissociation, enzymatic hydrolysis, hydrolysates, hydrolysis, kidney beans, polyacrylamide gel electrophoresis, polypeptides, protein isolates, proteolysis, subtilisin, temperature
The objective of this work was to explore the influence of high-pressure (HP) treatment (300–600 MPa for 15 min) and addition of Alcalase (0.5–1% E/S) on the proteolysis of kidney bean protein isolate (KBPI) followed by characterization of the hydrolysates by measuring functional, structural, rheological and antioxidant properties to assess their potential uses. Proteolysis of KBPI at 300 MPa for 15 min with an addition of 1% Alcalase produced the highest degree of hydrolysis (23.9%) and the antioxidant activities (30.1% DRSA). SDS-PAGE exhibited the dissociation of polypeptides whereas DSC measurement indicated no significant change in the thermal denaturation temperature (108.1 °C). The KBPI exhibited thixotropic behavior, which reduced significantly after the hydrolysis. Finally, HP-assisted enzymatic hydrolysis of KBPI would provide benefits in the production of desired bioactive peptides with higher functionality and antioxidant activities.