Abstract
Protein solubility, water holding capacity, fat absorption capacity, emulsion activity index, emulsion stability index, gel formation capacity and Angiotensin-Converting Enzyme (ACE) inhibitory capacity of hazelnut protein isolate (HPI) and its hydrolysate were determined. The results showed that protein solubility had U shape solubility profile with an isoelectric point at pH 4.5-5 and highest value at pH 2 and pH 10. Water holding capacity and fat absorption capacity of HPI was found as 1.95 mL water/g protein and 2.1 g fat/g protein, respectively. Emulsion activity index and emulsion stability index values were found as 44 m2/g and 46 min at pH 7.0, respectively. Weak gel formation of HPI was seen at 8% and firm gel (LGC) was observed at 12% protein concentration. The concentration of pepsin hydrolysates needed to inhibit 50% of the ACE activity values (IC50) at 0, 30, 60 and 120 min of hydrolysis were 1.47 mg protein/mL, 0.27 mg protein/mL, 0.27 mg protein/mL and 0.26 mg protein/mL respectively. Whereas, IC50 of trypsin hydrolysates at 0, 30, 60 and 120 min were 5.51 mg protein/mL, 0.61 mg protein/mL, 0.56 mg protein/mL and 0.54 mg protein/mL. These results showed that isolates and hydrolysates of hazelnut has valuable functional properties and noted as good candidates for effectively reducing hypertension.
Highlights
New life style and longevity expectation of modern societies change nutrition manner of human
The results showed that protein solubility had U shape solubility profile with an isoelectric point at pH 4.5-5 and highest value at pH 2 and pH 10
IC50 of trypsin hydrolysates at 0, 30, 60 and 120 min were 5.51 mg protein/mL, 0.61 mg protein/mL, 0.56 mg protein/mL and 0.54 mg protein/mL. These results showed that isolates and hydrolysates of hazelnut has valuable functional properties and noted as good candidates for effectively reducing hypertension
Summary
New life style and longevity expectation of modern societies change nutrition manner of human. Bioactive peptides can be produced by enzymatic hydrolysis of plant and animal food products, which are normally inactive within the parent protein Importance of these enzymatically produced peptides generally arises from their nutritional, functional and biological characteristic from self-constituent protein (Kong et al 2007). They have functional properties such as reducing blood pressure, strengthening immune system, antimicrobial effect, antioxidant activity, reducing cholesterol, mineral binding activity, binding of bile acids and reducing of blood pressure depending on the amino acid sequence (Humiski and Aluko 2007; Theodore and Kristinsson 2007). The aims of this study were to investigate protein solubility, water holding capacity, fat absorption capacity, emulsion activity, emulsion stability and gel formation capacity of hazelnut protein isolates, produced by isoelectric precipitation method and to determine ACE inhibitory activity of enzymatically hydrolyzed hazelnut protein isolate
Sign-in/Register to view highlights & summary 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 callMore From: Journal of microbiology, biotechnology and food sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
