The aim of this study was to determine the effect of enzymatic hydrolysis using different
proteases (Alcalase® and papain) and hydrolysis period on antioxidative activities and
amino acid profiles of hydrolysed chia peptides. The experiment has been carried out
using a completely randomized block design. The protein from defatted chia flour (DCF)
was first isolated using different extraction pH (pH 10; 11; 12) and precipitation pH (pH
3.5, 4.0 and 4.5) to determine the highest protein isolated (CI) yield. The chia isolate (CI)
extracted using the combination treatment (pH 12, 3.5) demonstrated the highest protein
content of 17.22% and was selected to further hydrolysed using Alcalase® and papain
enzyme at different hydrolysis time. The degree of hydrolysis (DH), protein solubility and
peptide content of the chia protein hydrolysates (CH) were observed. Alcalase®-CH and
Papain-CH demonstrated the highest DH at 60 mins of hydrolysis with the value of
47.09% and 44.29%, respectively. The protein solubility and peptide content were directly
proportional to the DH. The Alcalase®-CH hydrolysed at 60 mins exhibited the highest
antioxidant activities as measured by DPPH, ABTS and FRAP assays with values of
35.46µM AAE, 34.45µM TE and 23.11 µM FeSO4.7H2O E, respectively. The Alcalase®-
CH demonstrated higher (p<0.05) hydrophobic amino acid (42.51%) compared to and
Papain-CH (37.25%,). The highest aromatic amino acid content also recorded by
Alcalase®-CH (20.10%), whereas Papain-CH with the value of 15.54%. However, both
CH exhibited higher hydrophilic and aromatic amino acid compared to DCF and CI. This
result has proved that the enzymatic hydrolysis of CH using Alcalase® and papain
improved the nutritional and antioxidant capabilities, thus potentially represent a naturally
occurring antioxidant ingredient in the production of functional food and nutraceutical
appliance with significant health benefits.
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