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<p>This study investigated the effect of enzymatic hydrolysis using flavourzyme (FL) and alcalase (AL) at 1 or 3% E/S ratio on the hydrolysis efficiency and bio-functional properties of guar protein derived from guar meal (a byproduct of guar gum manufacturing industry). Hydrolysates were evaluated for the degree of hydrolysis (DH), protein yield, color, trichloroacetic acid (TCA) solubility, antioxidant activity (by DPPH, ABTS assays), SDS-PAGE patterns, and in vitro protein digestibility. The hydrolysate by AL at 3% E/S exhibited significantly higher (<i>P</i> &lt; 0.05) DH (18.20%), protein yield (48.00%), and TCA solubility (62.80 ± 1.09%) compared to the hydrolysate by FL at 3% E/S (DH: 10.80%; protein yield: 43.27% and TCA solubility: 52.33%). Color analysis showed that the hydrolysate by FL at 3% E/S was lighter (<i>L</i>* = 29.23), while the hydrolysate by AL at 3% E/S was darker (<i>L</i>* = 27.42). The control (unhydrolyzed) sample exhibited a DPPH value of 14.24 and an ABTS value of 7.75&#xa0;µmol TE/mg protein. Enzymatic hydrolysis significantly enhanced these properties, with the hydrolysate by AL at 3% E/S showed highest improvement ABTS and DPPH activity (65.14 and 32.32&#xa0;µmol TE/mg protein, respectively), followed by the hydrolysate by FL at 3% E/S (60.22 and 28.47&#xa0;µmol TE/mg protein, respectively). SDS-PAGE analysis revealed a more extensive breakdown of protein structures in AL-treated hydrolysates compared to control sample. Similarly, the control sample had an in vitro protein digestibility of 52.28%, which improved substantially after enzymatic hydrolysis, with the hydrolysate by AL at 3% E/S showing the highest digestibility (83.73%). These results suggest that enzymatic hydrolysis using FL and AL enhances bio-functional properties of guar protein, making it a promising ingredient for functional foods and nutraceuticals.</p>

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Upcycling guar gum processing industry byproduct via enzymatic proteolysis: insights into protein digestibility and antioxidant potential

  • 期刊论文

  • 发表日期：

    2025年9月12日

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  • Geetarani Liklam Loushigam,
  • Prarabdh C. Badgujar,
  • Lalit Pratap Singh,
  • Mahesh Shivanand Dige,
  • Tanya L. Swer

摘要

This study investigated the effect of enzymatic hydrolysis using flavourzyme (FL) and alcalase (AL) at 1 or 3% E/S ratio on the hydrolysis efficiency and bio-functional properties of guar protein derived from guar meal (a byproduct of guar gum manufacturing industry). Hydrolysates were evaluated for the degree of hydrolysis (DH), protein yield, color, trichloroacetic acid (TCA) solubility, antioxidant activity (by DPPH, ABTS assays), SDS-PAGE patterns, and in vitro protein digestibility. The hydrolysate by AL at 3% E/S exhibited significantly higher (P < 0.05) DH (18.20%), protein yield (48.00%), and TCA solubility (62.80 ± 1.09%) compared to the hydrolysate by FL at 3% E/S (DH: 10.80%; protein yield: 43.27% and TCA solubility: 52.33%). Color analysis showed that the hydrolysate by FL at 3% E/S was lighter (L* = 29.23), while the hydrolysate by AL at 3% E/S was darker (L* = 27.42). The control (unhydrolyzed) sample exhibited a DPPH value of 14.24 and an ABTS value of 7.75 µmol TE/mg protein. Enzymatic hydrolysis significantly enhanced these properties, with the hydrolysate by AL at 3% E/S showed highest improvement ABTS and DPPH activity (65.14 and 32.32 µmol TE/mg protein, respectively), followed by the hydrolysate by FL at 3% E/S (60.22 and 28.47 µmol TE/mg protein, respectively). SDS-PAGE analysis revealed a more extensive breakdown of protein structures in AL-treated hydrolysates compared to control sample. Similarly, the control sample had an in vitro protein digestibility of 52.28%, which improved substantially after enzymatic hydrolysis, with the hydrolysate by AL at 3% E/S showing the highest digestibility (83.73%). These results suggest that enzymatic hydrolysis using FL and AL enhances bio-functional properties of guar protein, making it a promising ingredient for functional foods and nutraceuticals.