Physical, techno-functional and antioxidant properties of black cumin seeds protein isolate and hydrolysates

The present work aims to study physical, techno-functional and antioxidant properties of black cumin seeds protein isolate (BCSPI) and its hydrolysates (BCSPH). BCSPI and BCSPH were characterized by high contents of protein (78.4–83.5%). Thermal characterization by DSC showed that the denaturation t...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-08, Vol.15 (4), p.3491-3500
Main Authors: Trigui, Ines, Yaich, Hela, Sila, Assaâd, Cheikh-Rouhou, Salma, Krichen, Fatma, Bougatef, Ali, Attia, Hamadi, Ayadi, M. A.
Format: Article
Language:English
Subjects:
Antioxidants
Black cumin seeds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Denaturation
Diet
Engineering
Foaming
Food production
Food Science
Hydrolysates
Hydrolysis
Nigella sativa
Original Paper
Proteins
Scavenging
Seeds
Surface tension
Thermodynamic properties
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Summary:The present work aims to study physical, techno-functional and antioxidant properties of black cumin seeds protein isolate (BCSPI) and its hydrolysates (BCSPH). BCSPI and BCSPH were characterized by high contents of protein (78.4–83.5%). Thermal characterization by DSC showed that the denaturation temperature (T d ) increased from 90.7 to 131.9 °C. BCSPI was characterized by the lowest T d . The highest T d was observed for BCSPH with a hydrolysis degree (DH) of 14.74%. The enzymatic hydrolysis was found to enhance protein solubility. BCSPH (lowest DH = 12.58%) exhibited significantly higher emulsifying and foaming properties than BCSPI. The above observation was probably relating to the decrease of interfacial tension from 28.50 to 25.67 mN/m (BCSPH).Antioxidant activities of BCSPI and BCSPH were assessed in vitro through different antioxidant tests. At a concentration of 1 mg/mL, BCSPH with higher DH (19.63%) exhibited significantly the greatest scavenging activity (90.82%) towards DPPH radical. Antioxidant activities were improved with the increase of the degree of hydrolysis. The obtained data suggest that the choice of the hydrolysis degree can improve the functional and the antioxidant activities of protein isolate. Overall, BCSPH have peculiar techno-functional and antioxidant properties which promote their use in food, cosmetic or pharmaceutical products as natural dietary proteins.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-021-00935-5