3 Biotech

, 8:218 | Cite as

Bioactive characteristics and optimization of tamarind seed protein hydrolysate for antioxidant-rich food formulations

  • Mayuri B. Bagul
  • Sachin K. Sonawane
  • Shalini S. Arya
Original Article


Tamarind seed has been a source of valuable nutrients such as protein (contains high amount of many essential amino acids), essential fatty acids, and minerals which are recognized as additive to develop perfect balanced functional foods. The objective of present work was to optimize the process parameters for extraction and hydrolysis of protein from tamarind seeds. Papain-derived hydrolysates showed a maximum degree of hydrolysis (39.49%) and radical scavenging activity (42.92 ± 2.83%) at optimized conditions such as enzyme-to-substrate ratio (1:5), hydrolysis time (3 h), hydrolysis temperature (65 °C), and pH 6. From this study, papain hydrolysate can be considered as good source of natural antioxidants in developing food formulations.


Tamarindus indica seed Papain-derived hydrolysates Scavenging Reducing power 



The authors gratefully acknowledge Advance Enzyme, Mumbai, India for providing free samples of enzyme used in the study. The authors also thank the Department of Biotechnology (DBT), Government of India for financial support to carry out this work.

Compliance with ethical standards

Conflict of interest

Authors do not have any conflict of interest.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMumbaiIndia

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