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Bioactive L acidissima protein hydrolysates using Box–Behnken design

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Abstract

This study examines the extraction and hydrolysis of proteins using single factor and Box–Behnken Design (BBD). From single factor tests, optimised extraction parameters were 1% alkali concentration, 40 °C temperature, 60 min time, and 1:20 solid to alkali ratio. Under these conditions; 924.31 mg/g of total protein was obtained from Limonia acidissima (L acidissima). The maximum degree of hydrolysis was 39.82% at pH 2, enzyme to substrate ratio 2.5% (w/w), and hydrolysis time was 42.41 min using BBD design. L acidissima seed protein hydrolysate showed 32.94% DPPH and 88.18% of ABTS activity at concentration of 100 µg/ml and 1 mg/ml, respectively. Reducing power of 0.16 and metal chelating activity of 87.39% was obtained from 5 mg/ml protein hydrolysates. This implied that L acidissima seed protein hydrolysate could be utilised in protein rich product or as protein supplements.

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Acknowledgements

The research is funded by University Grant Commission (UGC), Government of India. We are also thankful to Advance Enzyme, Mumbai, India for providing enzymes as gift samples during this study.

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  1. Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400 019, India

    Sachin K. Sonawane & Shalini S. Arya

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  1. Sachin K. Sonawane
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  2. Shalini S. Arya
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Correspondence to Shalini S. Arya.

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Sonawane, S.K., Arya, S.S. Bioactive L acidissima protein hydrolysates using Box–Behnken design. 3 Biotech 7, 218 (2017). https://doi.org/10.1007/s13205-017-0862-y

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