PHYSIOCHEMICAL PROPERTIES AND ACE INHIBITORY CAPACITY OF HAZELNUT PROTEIN ISOLATE AND HYDROLYSATES

Back to full issue:
August – September, vol. 10, no. 1
pages: 78-82
Article type: Biotechnology of Biotechnology
DOI: 10.15414/jmbfs.2020.10.1.78-82
Abstract: Protein solubility, water holding capacity, fat absorption capacity, emulsion activity index, emulsion stability index, gel formation capacity and Angiotensin-Converting Enzyme (ACE) inhibitory capacity of hazelnut protein isolate (HPI) and its hydrolysate were determined. The results showed that protein solubility had U shape solubility profile with an isoelectric point at pH 4.5-5 and highest value at pH 2 and pH 10. Water holding capacity and fat absorption capacity of HPI was found as 1.95 mL water/g protein and 2.1 g fat/g protein, respectively. Emulsion activity index and emulsion stability index values were found as 44 m2/g and 46 min at pH 7.0, respectively. Weak gel formation of HPI was seen at 8% and firm gel (LGC) was observed at 12% protein concentration. The concentration of pepsin hydrolysates needed to inhibit 50% of the ACE activity values (IC50) at 0, 30, 60 and 120 min of hydrolysis were 1.47 mg protein/mL, 0.27 mg protein/mL, 0.27 mg protein/mL and 0.26 mg protein/mL respectively. Whereas, IC50 of trypsin hydrolysates at 0, 30, 60 and 120 min were 5.51 mg protein/mL, 0.61 mg protein/mL, 0.56 mg protein/mL and 0.54 mg protein/mL. These results showed that isolates and hydrolysates of hazelnut has valuable functional properties and noted as good candidates for effectively reducing hypertension.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: August – September, vol. 10, no. 1:
prev. article |p. 73-77| next article |p. 83-86|
Embed fulltext PDF: