Effect of Partial Hydrolysis by Proteases on Nutritional, Structural, Functional, and Bioactive Properties of Chickpea Meal Wasted from Chickpea Milk Production
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Abstract
Chickpea meal (CPM), which is a by-product of chickpea milk production, contains 18% protein on dry basis. Partial hydrolysis is efficient in improving properties of plant proteins. This study aimed to determine the impact of partial hydrolysis ion properties of CPM. Hydrolysis was performed using alkaline protease at 50 U/g substrate at pH 9.0, or neutral protease at 48 U/g substrate at pH 7.0 at 45ºC for 90 min to obtain the hydrolysates, CPH-AP and CPH-NP with degree of hydrolysis of 24 and 14%, respectively. It was found that partial hydrolysis reduced molecular weight and changed the secondary structure of protein but did not affect the amino acid composition and protein digestibility, while increased protein solubility. CPH-AP showed the highest antioxidant activity of 924.34 µmol TE/g protein, double that of CPH-NP and CPM, as assessed by oxygen radical antioxidant capacity. CPH-AP and CPH-NP exhibited strong angiotensin-converting enzyme inhibitory activities 94.74% and 92.82%, respectively. For anti-inflammatory properties, CPH-AP showed a 14-fold and 7-fold greater inhibition on nitric oxide and interleukin-6 than CPM. These findings revealed that enzymatic partial hydrolysis could improve the potential application of CPM as a sustainable, functional plant-based ingredient.
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