Production and features of antioxidative hydrolysate from wild almond protein isolate using ficin immobilised on the layered double hydroxide

Abstract

Summary Protein hydrolysates from wild almond protein isolate (WAPI) with different degrees of hydrolysis (DH) were synthesised using free and immobilised ficin on the magnetic layered double hydroxide and characterised. The highest DH values after 3 h of achieving 11.69 ± 0.15 and 11.37 ± 0.12, respectively, and gained hydrolysate were collected for further analysis. The zeta potential for the hydrolysis of free and immobilised ficin over hydrolysing time due to differences in molecular mass distribution decreased. By increasing the hydrolysing time in the case of free and immobilised ficin, the emulsion activity index gradually decreased, whereas the amount of emulsion stability index did not. The immobilised form of ficin‐treated hydrolysate showed a suitable level of DPPH radical scavenging and appeared to be effective in enhancing the oxidative stability of linoleic acid, sunflower oil and O/W emulsion. Thus WAPI hydrolysates that were treated with immobilised ficin could serve as an alternative antioxidant for food applications.