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Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3257–3266 | Cite as

Modulating functional and antioxidant properties of proteins from defatted garden cress (Lepidium sativum) seed meal by Alcalase hydrolysis

  • Mehrajfatema MullaEmail author
  • Jasim Ahmed
Original Paper
  • 18 Downloads

Abstract

The effect of Alcalase hydrolysis on structure and peptide profiles of garden cress (GC) (Lepidium sativum) protein concentrate was investigated. The protein hydrolysates were characterized by gel electrophoresis, emulsifying and foaming properties, and in vitro antioxidant activity. The water holding capacity, foaming, and emulsification properties were markedly improved at 10.69% degree of hydrolysis (DH). FTIR spectroscopy revealed that %DH had a significant impact on the secondary structure of protein concentrate with a higher shift of amide I and amide II bands. A significant drop in the enthalpy (ΔH) values in the DSC endothermic peaks confirmed the hydrolysis of the protein concentrate. Antioxidant activities of GC protein concentrate were greatly improved with the DH. The obtained data suggest that moderate hydrolysis can improve the functional and antioxidant properties of protein concentrate, and therefore, the obtained protein hydrolysates could be exploited as protein supplements in the dietetic foods, infant formulae, and geriatric products.

Keywords

Garden cress Protein hydrolysate Enthalpy SDS-PAGE Antioxidant activity 

Notes

Acknowledgements

The authors would like to thank Novozymes, in particular, Dr. Sibabrata Banerjee, for their generosity for providing enzymes for the work.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Food and Nutrition Program, Environment & Life Sciences Research CenterKuwait Institute for Scientific ResearchSafatKuwait

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