Abstract
The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi VegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi VegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part. The XRD data showed the decrease in crystallite size of treated sample from 110.27 nm (control) to 79.26 nm. The particle size was also reduced in treated sample as 162.13 μm as compared to the control sample (168.27 μm). Moreover, the surface area analysis revealed the 63.79% increase in the surface area of the biofield treated sample as compared to the control. The UV-Vis spectra of both samples i.e. control and treated showed the absorbance at same wavelength. However, the FT-IR spectroscopy revealed the shifting in peaks corresponding to N-H, C-H, C=O, C-N, and C-S functional groups in the treated sample with respect to the control. The thermal analysis also revealed the alteration in degradation pattern along with increase in onset temperature of degradation and maximum degradation temperature in the treated sample as compared to the control. The overall data showed the impact of biofield energy treatment on the physicochemical and spectroscopic properties of the treated sample of Hi VegTM acid hydrolysate. The biofield treated sample might show the improved solubility, wettability and thermal stability profile as compared to the control sample.
Highlights
The protein hydrolysates are derived through the acid or enzymatic hydrolysis of the proteins
The results showed that the crystallite size of control and treated sample was 110.27 and 79.26 nm, respectively
The X-ray Diffraction (XRD) data showed that biofield energy treatment might induce some lattice strain within the treated sample that caused the fracturing of grains into sub grains and resulted in 28.12% decreased crystallite size (Fig. 2) of the treated sample with respect to the control
Summary
The protein hydrolysates are derived through the acid or enzymatic hydrolysis of the proteins. The protein hydrolysates are used to improve the taste of food products. Soy and other vegetable proteins are used in the production of hydrolysed vegetable protein (HVP) that is commonly used in flavouring the meat products, sauces, and soups [3]. The hydrolysed vegetable protein is traditionally produced by acid hydrolysis using the hydrochloric acid (HCl). The process includes hydrolysing in 10-20% HCl at atmospheric or elevated pressure followed by neutralization with NaOH [4]. The acid hydrolysate of proteins is available in the form of pastes, liquids, granules, or powders and mainly composed of amino acids, small peptides, and salts [7].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
