Group of Plant Proteins, Instituto de la Grasa-CSIC, 41013 Seville, Spain.
Area of Nutrition and Food Sciences, Department of Molecular Biology and Biochemistry Engineering, Universidad Pablo de Olavide, 41013 Seville, Spain.
Food Chem. 2024 Mar 30;437(Pt 1):137707. doi: 10.1016/j.foodchem.2023.137707. Epub 2023 Oct 18.
Chickpeas are a nutrient-rich source with optimal and high essential amino acid score. To evaluate its potential as a functional food ingredient, 36 chickpea protein hydrolysates were produced at the lab-scale using food-grade enzymes. Parameters including yields, protein content, hydrolysis degree, and antioxidant activities were employed to identify the most favourable conditions for scaling up production to a pilot plant level using a principal component analysis. The selected hydrolysate demonstrated commendable traits: a substantial content of essential amino acids and proteins at 67.71%, notable protein (73.12%) and weight (72.00%) yields, coupled with exceptional solubility exceeding 80%, and a noteworthy digestibility of 89.50%. Upon transition to pilot plant proportions, the hydrolysate retained its attenuated protein profile while exhibiting heightened antioxidant activities. Derived chickpea protein hydrolysates offer promise for innovative foods applications, impacting health and chronic disease prevention.
鹰嘴豆是一种营养丰富的食物，其必需氨基酸评分最佳且很高。为了评估其作为功能性食品成分的潜力，使用食品级酶在实验室规模上生产了 36 种鹰嘴豆蛋白水解物。采用主成分分析，利用产率、蛋白质含量、水解度和抗氧化活性等参数，确定了在中试工厂规模上生产的最有利条件。所选水解物具有令人称道的特点：必需氨基酸和蛋白质含量高，达 67.71%；显著的蛋白质（73.12%）和重量（72.00%）产率，加上超过 80%的优异溶解性，以及 89.50%的显著消化率。在过渡到中试工厂规模时，水解物保持了减弱的蛋白质图谱，同时表现出更高的抗氧化活性。衍生的鹰嘴豆蛋白水解物为创新食品应用提供了前景，对健康和慢性病预防产生影响。
