Production and Characterization of Spray Dried Protein Hydrolysate from Kidney Bean ( (Phaseolus L. Vulgaris) ) Prepared by Enzymatic Hydrolysis

Abstract: The objective of this work was to enzymatically obtain hydrolysate tilapia protein powder by two drying methods, and to perform a physicochemical characterization of the final products, as well as to evaluate their thermal stability. Proximal composition, aminogram, fatty acid profile, pH, color, water activity, and microbiological analyses were performed. Crude protein was the prominent component, with 87% in the spray-dried powder and 89% in the lyophilized powder, showing no statistical difference. The samples showed no bacterial growth, which may be associated with the low water activity in the products. Dry samples had b* positive, and the freeze-dried ones were more yellowish than the spray-dried ones. Both drying methods promoted similar luminosity near the white color. In the thermal analysis, samples showed 26% mass loss at 200°C, and degradation started at 290°C. Enzymatic hydrolysis is efficient, and the hydrolysate tilapia protein powder contains all essential amino acids. The hydrolysate shows similar protein content for both spray-dried and freeze-dried samples, and the final products are stable at high temperatures.

Download Full-text

SCREENING POTENTIAL ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF PROTEIN HYDROLYSATES DERIVED FROM GERMINATED LABLAB BEAN, PIGEON PEA AND KIDNEY BEAN

Journal of Health Sciences and Medicine ◽

10.24843/jhsm.2017.v01.i01.p07 ◽

2017 ◽

Vol 1 (1) ◽

pp. 24

Author(s):

Ketut Ratnayani ◽

Indriani Wisnu Susanto Panjaitan ◽

Ni Made Puspawati

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Total Protein ◽

Protein Hydrolysate ◽

Biological Activities ◽

Antibacterial Activities ◽

Pigeon Pea ◽

Protein Hydrolysates ◽

Kidney Bean ◽

Degree Of Hydrolysis

Abstract Protein hydrolysate contains a mixture of various lengths of short peptides chain and free amino acids that may excert biological activities. This research aims to screen potential antioxidant and antibacterial activities of protein hydrolysate produced from three kinds of germinated beans i.e. lablab bean (Lablab purpureus), pigeon pea (Cajanus cajan (L.) Millsp) and kidney bean (Phaseolus vulgaris) through enzymatic hydrolysis process. The steps of research included germination process of the beans prior to total protein isolation, enzymatic hydrolysis of total protein isolates using pancreatin enzyme, evaluation of in vitro antioxidant activity of the hydrolysates protein using DPPH (1,1-diphenyl-2-picryl hydrazyl) method, and antibaterial activity testing towards Eschericia coli and Staphyllococcus aureus bacteria. The results revealed that pancreatine enzyme was able to hydrolyse germinated protein of lablab bean, pigeon pea and kidney bean at the experiment condition applied with degree of hydrolysis 34.12%, 27.44%, and 30,93% respectively. It was also found that protein hydrolysates of lablab bean, pigeon pea, and kidney bean demonstrated antioxidant activity which percentage radical DPPH scavenging activity of 84.02%, 68.97% and 67.89 %. On the other hand, all of those protein hydrolysates did not show any antibacterial activity towards Eschericia coli and Staphyllococcus aureus bacteria.

Download Full-text