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Perilla seed meal (PSM) is an agricultural by-product that contains a lot of functional substances and protein, and is thus a functional food material. This study aimed to determine the optimal conditions of protein extraction and enzymatic hydrolysis required to produce hydrolysate with antioxidant activity from PSM. We determined the optimal conditions required to extract proteins from PSM by measuring the browning degree and protein content of extracts obtained at pH 5 and of precipitates at pH 3. The protein yield and content were high (67.3% and 109.2 mg/g, respectively), and the browning degree was low (1.00) after extraction at pH 10 and precipitation at pH 4. We hydrolyzed PSM protein with trypsin at various concentrations for different periods to establish the optimal hydrolysis conditions needed to produce PSM protein hydrolysates with antioxidant activity. The antioxidant activity was maximal in hydrolysates obtained by incubation for 3 h with 25 units of trypsin. Therefore, the optimal conditions required to extract protein from PSM comprised extraction at pH 10, precipitation at pH 4, and enzymatic hydrolysis with 25 units of trypsin for 3 h.

Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal