Abstract
The nutritional and functional properties of Roselle seed protein hydrolysates (RSPH) were studied. Roselle seed protein isolates were digested (for 1.5 h and 3h) using pepsin followed by pancreatin. The maximum nitrogen solubility values of 94.17 and 90.8 were observed at pH 12 and pH 10 after 1.5 h and 3 h of hydrolysis, respectively. RSPH1.5 and RSPH3 exhibited a good foaming capacity of 310 and 300% respectively. Furthermore, RSPH1.5 showed the best foaming stability (300%) after 60 min compared to RSPH3 (144%) at the same time. For both hydrolysates, the amounts of essential amino acids exceeded those recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. The emulsifying capacity of RSPH1.5 was higher than that of RSPH3 90 and 100 mL/g respectively. RSPH1.5 possessed also the highest water holding and oil holding capacities compared to RSPH3. RSPH3 was more heat sensitive than RSPH1.5. The denaturation temperature for RSPH1.5 and RSPH3 were 95.80ºC and 85.93ºC respectively. Our results demonstrated that RSPH may be used wholly or partially to replace high-price materials like egg albumen and casein as well as a potential food ingredient.
Highlights
Proteins are essential constituent of any human diet, because they provide nitrogen and amino acids, which cannot be synthesized by the body (Irakoze and Zhou, 2005)
The results showed that the Degree of hydrolysis (DH) of RSPH1.5 was 15.82% which was lower than that observed at 3 hours hydrolysis time (21.56 %) (Tounkara et al, 2013b)
The amino acid compositions of Roselle seed protein hydrolysates in this study were in agreement with the findings of El-Adawy and Khalil (1994), Tounkara et al (2013a) for Roselle seed protein
Summary
Proteins are essential constituent of any human diet, because they provide nitrogen and amino acids, which cannot be synthesized by the body (Irakoze and Zhou, 2005). To diversify its applicability in different food systems, protein isolates have been used in hydrolysed form. Enzymatic hydrolysis of proteins has a great of potential for modifying functional properties of food proteins. Protein hydrolysates most likely have improved functional properties compared to the original proteins and are commonly used as food ingredients (Vioque et al, 2000). Studies have indicated that functional properties of proteins can be enhanced by enzymatic hydrolysis. Mannhein and Cheryan (1992) reported that enzymatic hydrolysis improved solubility of corn gluten meal protein compared to its unmodified form. This study undertaken to evaluate the nutritional and functional properties of Roselle seed protein hydrolysates obtained at different hydrolysis time for the purpose to be used in food formulation systems
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