Antioxidant activity of cowpea protein isolate hydrolyzed by pepsin

Mune Mune, M. and Saxena, D. and Minka, S. (2014) Antioxidant activity of cowpea protein isolate hydrolyzed by pepsin. Acta Alimentaria, 43 (4). pp. 614-622. ISSN 0139-3006

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Abstract

Antioxidant activity was studied for hydrolysates obtained from cowpea protein isolate by enzymatic hydrolysis using pepsin. Effects of 3 hydrolysis parameters: pH, temperature, and time were analysed using response surface methodology. A second-order polynomial model was used for predicting antioxidant activity of the hydrolysates. This model was adequate to fit experimental data and explained more than 85% of the variation. Interaction between pH and temperature was the major effect affecting antioxidant activity. Optimum antioxidant activity was observed after hydrolysis for 176 min, at pH 2.15, and temperature 38.2 °C. Under these conditions, the predicted antioxidant activity (22.69%) was in agreement with the experimental one. Degree of hydrolysis of the hydrolysate under optimum conditions was 25.70%, and the electrophoretic profile revealed the cleavage of several protein bands present in the isolate.

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