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Optimizing Functional Properties of Bambara Bean Protein Concentrate by Enzymatic Hydrolysis Using Pancreatin
Author(s) -
Mune Mune Martin Alain
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12507
Subject(s) - hydrolysis , hydrolysate , solubility , chemistry , ingredient , chromatography , enzymatic hydrolysis , substrate (aquarium) , nitrogen , food science , organic chemistry , oceanography , geology
Abstract Enzymatic hydrolysis of B ambara bean protein concentrate was investigated with the view to produce hydrolysates with desirable functional properties. A B ox– B ehnken design was used for experiments and models capable of predicting functional properties depending on hydrolysis conditions were developed. These models were then used to determine optimum hydrolysis conditions. It was found that hydrolysis parameters had significant influence on the functional properties. Nitrogen solubility and oil‐holding capacity of B ambara bean protein hydrolysates were improved, while a slight increase in foaming capacity and decrease in emulsifying activity were observed. The optimum hydrolysis conditions were: time 97.5 min, solid‐to‐liquid ratio 6/75 (w/v) and enzyme substrate ratio 1.90% (w/w). The properties obtained were: nitrogen solubility at pH 7 of ≥75%, nitrogen solubility at pH 4.5 of ≥33% and oil‐absorption capacity of ≥4.1 g/g. Finally, it was shown by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis analysis that protein breakdown was selective. Practical Applications Bambara bean grain legume is a source of cheap, accessible and good nutritional quality protein which could be used in various food formulations as ingredient. However, utilization of the protein concentrate is limited by low functionality. Therefore, it is necessary to improve the functional properties and to adapt these properties to the specific needs in the food industry. Functional properties of B ambara bean protein hydrolysates, as a function of hydrolysis parameters (time, solid‐to‐liquid ratio, enzyme‐to‐substrate ratio), were adequately modeled in this study. In addition, optimum conditions where hydrolysates presented higher functional properties were determined. This hydrolysate could find application in the fortification of acid beverages for increasing the nutritional quality, as well as in meat products such as sausages where high oil‐absorption capacity is required.