Research Article | OPEN ACCESS
Antioxidant Effect and Water-Holding Capacity of Roselle (Hibiscus sabdariffa L.) Seed Protein Hydrolysates
1, 2Fatoumata Tounkara, 2Bernard Sodio, 1Tidjani Amza, 1Guo-Wei Le and 1Yong-Hui Shi
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu, P.R. China
2Université des Sciences, Techniques et Technologies de Bamako, FAST, Département de Biologie, Colline de Badalabougou, Bamako- Rép. du Mali
Advance Journal of Food Science and Technology 2013 6:752-757
Received: February 05, 2013 | Accepted: March 14, 2013 | Published: June 05, 2013
Abstract
The aim of this study was to investigate the effect of in-vitro pepsin and pancreatin digestion of proteins extracted from Roselle seed on the production of bioactive peptides. Defatted Roselle seed flour was used to extract different protein fractions namely globulin, albumin and glutelin. The proteins were digested using pepsin (1 h) followed by pancreatin (1 h) in order to produce hydrolysates with good antioxidant activity. The prepared hydrolysates were as effective as antioxidants in model systems, in scavenging of free radicals and acting as reducing agents. This effect was concentration-dependent and was also influenced by the type of protein fraction. The albumin fraction hydrolysates prepared showed the highest antioxidant activity followed by Glutelin and Globulin hydrolysates respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). All of the prepared hydrolysates were also found to be effective in enhancing water-holding capacity and cooking yield in a meat model system. Albumin hydrolysates showed the highest improved meat cooking ability followed by Glutelin and Globulin respectively (Albumin hydrolysates>Glutelin hydrolysates>Globulin hydrolysates). The molecular weight distribution analysis of the hydrolysates was determined and most of the peptides were found between 1000 Da and below. The study findings suggest that Roselle seed protein hydrolysates can be applied as functional food ingredients and that their composition determines their functional properties thus their potential application in the food and feed industries.
Keywords:
Antioxidant activity, molecular weight distribution, pancreatin, pepsin, Roselle seed protein hydrolysates, water-holding capacity,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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