Hydrolysis of pumpkin oil cake protein isolate and free radical scavenging activity of hydrolysates: Influence of temperature, enzyme/substrate ratio and time

Abstract

The effect of hydrolysis parameters (temperature, initial enzyme/substrate ratio and time) on the hydrolysis of pumpkin oil cake protein isolate (PuOC PI) with acid protease from Aspergillus niger and the antioxidant potency of the obtained hydrolysates were studied by response surface methodology (RSM). The hydrolysis progress, measured by the degree of hydrolysis (DH), was described by a second-order polynomial model (R2 = 0.77) and the conditions for optimum DH (42.94%) were found at temperature of 40 °C, enzyme/substrate ratio (E/S) 4.38 HUT/mg of substrate proteins and 85 min. The antiradical activity (AA) of the PuOC PI hydrolysates was examined by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH{radical dot}) assay; all hydrolysates showed a concentration dependent scavenging activity against DPPH{radical dot} radicals. The AA of hydrolysates was influenced by process parameters and was presented also by a second-order polynomial model (R2 = 0.7). The conditions to achieve the highest DH did not result hydrolysates with the optimum AA; the highest AA ranged from 34% to 40% and were found in hydrolysates obtained at 50 °C. © 2009 The Institution of Chemical Engineers.