Impact of hydrolysis on functional properties, antioxidant, ACE-I inhibitory and antiproliferative activity of Cicer arietinum and Cicer reticulatum hydrolysates

Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antio...
Ausführliche Beschreibung

Background Chickpea is an important food legume of the world offering valuable nutrients. Employing the degree of hydrolysis (DH) by the enzyme alcalase and flavourzyme, the functional properties of two chickpea species i.e. Cicer arietinum and Cicer reticulatum was investigated. This includes antioxidant, physicochemical properties and angiotensin-converting enzyme (ACE-I) inhibitory activities. Methods Hydrolysis reaction was performed in different time intervals including 0, 20, 40, 60, 80, and 100 min by adding 2% (w/v) alcalase (pH 8) and flavourzyme (pH 7) at 50 °C temperature and pH was kept constant during hydrolysis time. Results DH improved through solubility of chickpea isolate in the pH range of 5–10. Alcalase produced a maximum degree of hydrolysis at 60 min for both the Cicer species. Flavourzyme demonstrated the highest degree hydrolysis for C. arietinum at 80 min and C. reticulatum at 100 min. The Cicer protein hydrolysates showed the highest antioxidant, ACE-I inhibitory and antiproliferative activity. Conclusion As a prerequisite to food industry, present study revealed that chickpea protein hydrolysate (CPH) can be appraised as a source of functional food. Ausführliche Beschreibung