Optimization of Cajanus Cajan’ s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method

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Ranjbar Nadamani E.; Sadeghi Mahoonak A. R.; GHORBANI M.; Jakobson Sh.; KHORI V.

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Journal: Iranian Food Science and Technology Research Journal Year:2020 | Volume:15 | Issue:5 (59) Page(s): 583-596

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Title

Optimization of Cajanus Cajan’ s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method

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Keywords

Protein hydrolysateQ2

PepsinQ1

AntioxidantQ1

PeaQ2

Bioactive peptideQ1

Abstract

Introduction: Proteins are being hydrolyzed to generate various properties such as Antioxidant activity and nutritional values. Enzymatic hydrolysis is carried out in milder condition and is more controllable. The produced Protein hydrolysates’ properties are dependent to the hydrolysis condition. So by optimizing the hydrolysis conditions, proteins with higher Antioxidant abilities are achieved. Response surface method is a statistical way to optimize and model the process more efficiently. The aim of present study was to optimize and model the hydrolysis condition to produce and Antioxidant Protein hydrolysate with high nutritional value from Cajanus cajan by Pepsin. Materials and methods: First, Cajanus cajan’ s proteins solubility was measured. After reaching the pHs with the most and least solubility, protein extraction was carries out by using NaOH and HCl. Enzyme concentration (1, 2, 3%), temperature (30, 35, 40 ° C) and time (2, 3. 5, 5 h) as independent variables were given to the Design Expert software and protein hydrolysis was done in a shaker incubator according to the 20 treatments suggested by the software. 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, hydroxyl radical scavenging activity, Reducing power and total Antioxidant activity were measured as dependent variables. Antioxidant assays were modeled by the software and the optimum condition was evaluated. The obtained optimum condition was validated by rePeating the Antioxidant assays for the Protein hydrolysate produced in the optimum condition. The amino acid profile of the Protein hydrolysate was measured using HPLC-MS and chemical score was measures. Then, the molecular weight distribution of the protein concentrate and Protein hydrolysate was evaluated by FPLC. Chemical composition of the samples was also measured. Results & discussion: The optimum condition for achieving Antioxidant Protein hydrolysate was enzyme concentration 2. 15%, temperature 39. 99 ° C and time 4. 52 h. Model validation results for this point were including DPPH scavenging activity 58. 49%, reducing power 0. 31 nm, hydroxyl radical scavenging activity 38. 2% and total Antioxidant capacity 0. 63 nm. The protein concentrate consisted of 215. 84 mg/g hydrophobic and 57. 04 mg/g of them were aromatic amino acids. These amino acids are responsible for Antioxidant activity of the Protein hydrolysates. Chemical scores for essential amino acids were good. Most of the peptides in the Protein hydrolysate had molecular weights below 10 kD that is considered to have Antioxidant activities. Hydrolysis also increased the protein and ash content while fat and water content decreased compared to the Cajanus cajan’ s flour and protein concentrate. Results showed that Cajanus cajan’ s Protein hydrolysate can be a good source of Antioxidants and play a positive role in human nutrition.

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APA: Copy

Ranjbar Nadamani, E., Sadeghi Mahoonak, A. R., GHORBANI, M., Jakobson, Sh., & KHORI, V.. (2020). Optimization of Cajanus Cajan’ s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 15(5 (59) ), 583-596. SID. https://sid.ir/paper/365908/en

Vancouver: Copy

Ranjbar Nadamani E., Sadeghi Mahoonak A. R., GHORBANI M., Jakobson Sh., KHORI V.. Optimization of Cajanus Cajan’ s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2020;15(5 (59) ):583-596. Available from: https://sid.ir/paper/365908/en

IEEE: Copy

E. Ranjbar Nadamani, A. R. Sadeghi Mahoonak, M. GHORBANI, Sh. Jakobson, and V. KHORI, “Optimization of Cajanus Cajan’ s antioxidant and nutritional characteristics during hydrolysis process by pepsin using response surface method,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 15, no. 5 (59) , pp. 583–596, 2020, [Online]. Available: https://sid.ir/paper/365908/en

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