Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(1): 43-52
Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour
Bincy Bhaskar1, Laxmi Ananthanarayan1, Sahayog N. Jamdar2
1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India, 2Food Technology Division, FIPLY, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India
Horse gram hydrolysate (HGH) with different degree of hydrolysis (DH) (20, 25, 35, 40, and 45%) was prepared from whole horse gram flour using alcalase. The amino acid composition of HGH showed the presence of essential amino acids. The alcalase hydrolysis (DH ≥ 20%) increased protein solubility with a notable difference in the pH range of 3–5 (p<0.05). The emulsifying activity and stability of HGH improved with increase in pH, especially at DH ≥ 25% (p<0.05). With increase in DH, the foaming properties reduced while the antioxidant and angiotensin I-converting enzyme inhibitory activities increased. Sensory evaluation showed no significant difference (p >0.05) in preference between control soup and soup mixed with HGH. Thus, these results suggest the possibility of HGH to be used as an appropriate functional ingredient with different food applications including in management of oxidative stress as well as in controlling hypertension.
Horse gram hydrolysate, Enzymatic hydrolysis, Alcalase, Functional properties, Antioxidant, ACE inhibitory
Food Science and Biotechnology 2019 ; 28(1): 43-52