Abstract
The functional characteristics of a watermelon seed protein isolate (UA-WSPI), which resulted from an underutilised protein source by ultrasound-assisted extraction and freeze-drying, and a commercial spray-dried soy protein isolate were compared. Both were enzymatically treated with pepsin plus trypsin (PT) or additionally with PT plus Alcalase (PAT) for functionalisation by obtaining different partial hydrolysates. Composition, DPPH scavenging activity, digestibility and technological functionality (such as dispersibility, water-/oil-holding capacity, and zeta potential) were analysed for each protein isolate and the hydrolysates. UA-WSPI had advantages such as higher protein solubility. Enzymatic digestion of UA-WSPI resulted in the highest peptide yields and degrees of hydrolysis. Hydrolysis by the PT treatment even increased the antioxidant activity and emulsifying properties of the hydrolysate compared to UA-WSPI, whereas the soy protein isolates yielded hydrolysates of lowered antioxidant activity. Watermelon seeds proved to yield protein isolates as new functional food components, especially when applying appropriate enzyme combinations.
| Original language | English |
|---|---|
| Pages (from-to) | 854-863 |
| Number of pages | 10 |
| Journal | International Journal of Food Science and Technology |
| Volume | 59 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Feb 2024 |
Bibliographical note
Publisher Copyright:© 2023 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).
Funding
The authors thank Ms. Birgit Greif for performing the Dumatherm runs for protein quantification. Ezgi Şenol was supported by the European Union's Erasmus+ KA103 Programme. Open Access funding enabled and organized by Projekt DEAL.
Keywords
- Functionality
- plant-based
- protein alternatives
- ultrasound