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Sari TP, Sirohi R, Tyagi P, Tiwari G, Pal J, Kunadia NN, Verma K, Badgujar PC, Pareek S. Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization. J Food Sci Technol 2024; 61:1157-1164. [PMID: 38562599 PMCID: PMC10981644 DOI: 10.1007/s13197-024-05945-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2024] [Accepted: 02/11/2024] [Indexed: 04/04/2024]
Abstract
The study aimed to optimize ultrasonic (US: 40 kHz/200 W for 10, 20, 30, 40, and 50 min), and microwave (MW: 160 W for 45, 90, 125, 180, and 225 s) pretreatment conditions on protein extraction yield and degree of protein hydrolysis (DH) from almond de-oiled meal, an industrial by-product. First order model was used to describe the kinetics of almond protein hydrolysates obtained with Alcalase. The highest DH, 10.95% was recorded for the US-50 min and 8.87% for MW-45 s; while it was 5.76% for the untreated/control sample. At these optimized pretreatment conditions, a 1.16- and 1.18-fold increment in protein recovery was observed for the US and MW pretreatments, respectively in comparison to the conventional alkaline extraction. The molecular weight distribution recorded for pretreated samples disclosed a significant reduction in the band thickness in comparison with control. Both the pretreatments resulted in a significant increase (P < 0.05) in the antioxidant activity, and TCA solubility index when compared with the control. Results evinced that US and/or MW pretreatments before enzymatic hydrolysis can be a promising approach for the valorization of almond meal for its subsequent use as an ingredient for functional foods/nutraceuticals which otherwise fetches low value as an animal feed.
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Affiliation(s)
- T. P. Sari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Ranjna Sirohi
- Rajasthan Agricultural Research Institute, Durgapura, Jaipur, Rajasthan 302018 India
- SKN Agriculture University, Jobner, Rajasthan 303329 India
| | - Prajwal Tyagi
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Gyanendra Tiwari
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Jyotiraditya Pal
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Nihar N. Kunadia
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Kiran Verma
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM-K), Kundli, Sonipat, Haryana 131028 India
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