Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

Abstract

Background and objectives Millets protein has been reported to possess potential bioactive peptides. In current study, effects of in vitro enzymatic hydrolysis on physicochemical and functional properties of pearl millet (PM), finger millet (FM), and green sorghum millet (GSM) protein were assessed. Findings Millets protein isolates were in vitro enzymatically hydrolyzed using pepsin and pancreatin. Essential amino acids such as leucine and threonine content were increased and found to be higher in PM protein hydrolysate (PMPH) (128.04 and 33.19 mg/g, respectively). GSM protein hydrolysate possessed significantly higher surface hydrophobicity (708.11), disulfide bond content (23.11 μM/g), and water absorption capacity (90.5 ml/g). Oil absorption capacity was decreased after hydrolysis. PMPH exhibited better gelation property (7%). FM protein hydrolysate possessed highest emulsification ability (93.49 m2/g). All hydrolysates showed significantly higher solubility at pH 2–10. Principal component analysis bi‐plot also revealed the variability in different physicochemical and functional properties due to enzymatic hydrolysis. Conclusions These results proposed that millet protein hydrolysates possess better physicochemical and functional properties compared to conventional protein isolates and may be used as a functional and nutraceutical ingredient. Significance and novelty Millets protein hydrolysates were successfully prepared by in vitro enzymatic hydrolysis with improved physicochemical and functional properties.

Potential processing technologies for utilization of millets: An updated comprehensive review

“…Agrawal et al (2020) used pancreatin and pepsin to develop various hydrolysed millet protein isolates. In particular, the pearl millet protein hydrolysate has a high profile of essential amino acids like threonine and leucine, 33.19 and 128.04 mg/g, respectively.…”

Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review

“…The hydrolyzed protein fractions have relatively lower molecular mass, better bioavailability, and improved quality of functional properties than the native proteins such as emulsification, water‐ and fat‐holding capacities, foaming ability, gelation & solubility. Furthermore, they tailor the functional properties of proteins to meet some specific needs of distinct food formulations (Agrawal et al, 2020; Kamara et al, 2010).…”

“…Furthermore, release of bound bioactive components (Adeleke et al, 2017) as been associated with germination, fermentation and other enzymatic treatments. Synthesis of microbial enzymes during fermentation such as cellulases, xylanases, pectinases, β‐glucosidase, β‐galactosidase, α‐amylases, and β‐xylosidase also causes desirable changes in the bioactive composition, antioxidant activity, and digestibility of the nutrients (Agrawal et al, 2020; Purewal et al, 2019).…”

Physico‐chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seed

“…Previous studies have certified that a series of hydrolysates from plant protein, such as soybean, mung bean, black bean, rice, and millet protein hydrolysates, have shown beneficial health effects such as antioxidant, anti‐hypertensive, antibacterial, antifatigue, and immunomodulatory activities (Liu et al., 2018; Xia et al., 2020; Zheng et al., 2019). Moreover, many researchers demonstrated that the hydrolysates and bioactive polypeptides can be used as nutritional resources in the functional food industry (Agrawal et al., 2020; Chang et al, 2020; Yu et al., 2021).…”