Physicochemical properties and antioxidant activity of enzymatic hydrolysed chickpea (Cicer arietinum L.) protein as influence by alcalase and papain enzyme

• Published in: Biocatalysis and agricultural biotechnology Vol. 36; p. 102131
• Main Authors: Ahmad Nadzri, F.N., Tawalbeh, D., Sarbon, N.M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: Alcalase; Antioxidant activity; Bioactive peptide; Chickpea protein; Enzymatic hydrolysis; Papain; Chickpea protein; Bioactive peptide; Papain; Enzymatic hydrolysis; Antioxidant activity; Alcalase
• ISSN: 1878-8181; 1878-8181
• DOI: 10.1016/j.bcab.2021.102131

Alcalase is a protease which prepared from the Bacillus licheniformis bacteria, whereas papain is a cysteine protease which prepared from plant sources papaya fruit latex, and both are utilized in enzymatic hydrolysis. However, each enzyme showed different effect during the hydrolysis process. In this present research, the effects of two commercial proteases, alcalase and papain, on the preparation and characterisation of physiochemical properties and antioxidant activity of chickpea (Cicer arietinum L.) protein hydrolysate (CPH) were studied. Different parameters were used during hydrolysis using alcalase (pH 10, temperature 45 °C) and papain (pH 6.7, temperature 65 °C). CPH hydrolysed by enzyme alcalase (CPHA) showed higher yields (32.5%) and degree of hydrolysis (DH) (8.62%) than CPH hydrolysed by enzyme papain (CPHP), which had lower yields (13.92%) and DH (7.99%). In addition, CPHA led to a lower molecular weight (10 kDa) than CPHP (14.3 kDa). However, in terms of chemical composition and solubility, no significant differences existed between CPHA and CPHP. Moreover, CPHA showed significantly higher foaming capacity, foaming stability, emulsifying stability, antioxidant activity on DPPH radical scavenging activity as compared to CPHP. CPHA also showed significantly lower emulsifying capacity than CPHP. These findings indicate that the type of protease used to hydrolyse CPH has a significant impact on the physicochemical properties and antioxidant activity of the produced CPH. •The yield of CPHA was higher (32.5%) than CPHP (13.92%).•CPHA showed a higher DH value however lower in molecular weight value than CPHP.•CPHA had a better foaming capacity, stability, and emulsifying stability than CPHP.•CPHA showed a lower emulsifying capacity (52.94%) than CPHP (57.33%).•CPHA had higher antioxidant activity in DPPH radical scavenging activity (79.57%).