Chemical composition, functional properties, physico-chemical properties, and techno-functional characteristics of Satureja protein hydrolysate stabilized in a gelatin matrix.

The current evaluation was conducted to investigate the chemical composition and functional properties of protein hydrolysates from different species. The major amino acids (mg/100 g protein) in the protein from different species were arginine (6.06-14.37), asparagine (1.39-17.06), glutamine (2.42-11.60), glutamic acid (6.34-9.32), beta-aminoisobutyric acid (3.31-10.29), alanine (4.64-9.59), aspartic acid (5.73-9.54), proline (4.25-8.14), leucine (3.63-5.69), serine (2.64-4.83), lysine (1.89-4.56), glycine (0.96-5.27), valine (2.76-4.83), and phenylalanine (2.86-3.75). Protein hydrolysates from species exhibited comparable antioxidant activity (IC = 0.270-0.328 mg/mL), anti-linoleic acid oxidation (IC = 0.231-0.301 mg/mL), anti-lecithin oxidation (IC = 0.198-0.258 mg/mL), anti-starch oxidation (IC = 0.201-0.277 mg/mL), anti-amylase activity (IC = 0.314-0.337 mg/mL), and anti-lipase activity (IC = 0.309-0.369 mg/mL). The physico-chemical properties of gelatin dispersion were electrical conductivity (1197 microsiemens/cm), osmolarity (190 milliosmol/kg), surface tension (45 mN/m), particle size (179 nm), zeta potential (-48 mV), and viscosity (4.92 mPa.s). Techno-functional characteristics of freeze-dried gelatin particles were as follows: water content (7.68%), water solubility (84.57%), water swelling (151.33%), hygroscopicity (38.20%), hydrophobicity (6.50 μg/g), emulsification activity (68.54%), emulsification stability (57.86%), foam expansion activity (56.08%), foam stability (41.84%), oil-holding capacity (1.96 g/g), and water-holding capacity (4.45 g/g). Protein hydrolysate causes minor changes in the physico-chemical and techno-functional properties of gelatin. The current investigation introduces protein hydrolysate as a possible functional and techno-functional ingredient for bioactive food products for treating diabetes and oxidative stress and as a natural preservative for the food industry.