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

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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.

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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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  1. Food and Nutrition Program, Environment & Life Sciences Research Center, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109, Safat, Kuwait

    Mehrajfatema Mulla & Jasim Ahmed

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  1. Mehrajfatema Mulla
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Correspondence to Mehrajfatema Mulla.

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Mulla, M., Ahmed, J. Modulating functional and antioxidant properties of proteins from defatted garden cress (Lepidium sativum) seed meal by Alcalase hydrolysis. Food Measure 13, 3257–3266 (2019). https://doi.org/10.1007/s11694-019-00248-8

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  • DOI: https://doi.org/10.1007/s11694-019-00248-8

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