Influence of enzymatic hydrolysis and enzyme type on the nutritional and antioxidant properties of pumpkin meal hydrolysates

Nutritional and antioxidant properties of pumpkin meal and their hydrolysates prepared by hydrolysis with alcalase, flavourzyme, protamex or neutrase were evaluated. The hydrolysis process significantly increased protein content from 67.07% to 92.22%. All the essential amino acids met the Food and A...

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Published in:Food & function 2013-04, Vol.4 (5), p.811-82
Main Authors: Venuste, Muhamyankaka, Zhang, Xiaoming, Shoemaker, Charles F, Karangwa, Eric, Abbas, Shabbar, Kamdem, Patrick Eugene
Format: Article
Language:English
Subjects:
Adult
Amino Acids - analysis
Amino Acids - metabolism
Antioxidants - pharmacology
Biphenyl Compounds - pharmacology
Chelating Agents - metabolism
Child
Cucurbita - chemistry
Dietary Proteins - pharmacology
Endopeptidases - metabolism
Humans
Hydrolysis
Lipid Peroxidation - drug effects
Meals
Molecular Weight
Nutritional Requirements
Nutritive Value
Oxidative Stress - drug effects
Peptide Hydrolases - metabolism
Picrates - pharmacology
Plant Oils - pharmacology
Protein Hydrolysates - pharmacology
Subtilisins - metabolism
World Health Organization
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Summary:Nutritional and antioxidant properties of pumpkin meal and their hydrolysates prepared by hydrolysis with alcalase, flavourzyme, protamex or neutrase were evaluated. The hydrolysis process significantly increased protein content from 67.07% to 92.22%. All the essential amino acids met the Food and Agriculture Organization of United Nations/World Health Organization (WHO/FAO) suggested requirements for children and adults. The amino acid score (AAS) of meal was increased from 65.59 to 73.00 except for flavourzyme (62.97) and protamex (62.50). The Biological Value (BV) was increased from 53.18 to 83.44 except for protamex (40.97). However hydrolysis decreased the Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) from 32.98% to 29.43%. Protein Efficiency Ratio (PER) was comparable to that of good quality protein (1.5) except for flavourzyme hydrolysate which had PER1 = 0.92, PER2 = 1.03, PER3 = 0.38. The in vitro protein digestibility (IVPD) increased from 71.32% to 77.96%. Antioxidant activity increased in a dose-dependent manner. At 10 mg mL −1 , the hydrolysates had increased 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging activities from 21.89% to 85.27%, the reducing power increased from Abs 700nm 0.21 to 0.48. Metal (Iron) chelating ability was improved from 30.50% to 80.03% at 1 mg mL −1 . Hydrolysates also showed better capabilities to suppress or delay lipid peroxidation in a linoleic acid model system. Different proteases lead to different Degrees of Hydrolysis (DH), molecular weight (MW) distribution, amino acid composition and sequence, which influenced the nutritional properties and antioxidant activities of the hydrolysates. Alcalase was the most promising protease in production of pumpkin protein hydrolysates with improved nutritional quality, while flavourzyme was best in production of hydrolysates with improved antioxidative activity among various assays. These results showed that hydrolysates from by-products of pumpkin oil-processing might serve as alternative sources of dietary proteins with good nutritional quality, and protection against oxidative damage. Pumpkin protein meal was converted into food ingredients of improved nutritional and antioxidant properties by hydrolysis with four commercial enzymes.
ISSN:2042-6496
2042-650X
DOI:10.1039/c3fo30347k