Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them
2023
Simin Rashidi | peiman ariaii | Mahro Esmaeili | Roya Bagheri
Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products.
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