Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein

In recent years, the fortification of food products by biologically active peptides has attracted notable interest of the scientists. In this study, bioactive peptides with high antioxidant and ACE-inhibitory activity were produced by chymotrypsin-mediated hydrolysis of lentil protein isolate. The production of peptides with different degrees of hydrolysis presented a reaction time varying between 0 and 120 min. The impact of fortification of a model bakery good (muffins) with native or hydrolyzed lentil protein on the physicochemical properties, texture, sensory attributes, and antioxidant activity was studied. The physicochemical properties of the muffins were significantly affected by enriching the latter with lentil protein or its hydrolysates. The muffins were darker and browner after addition of the protein or its hydrolysates but the firmness of the muffins was not significantly affected. The antioxidant properties of the muffins were significantly improved after incorporation of the lentil protein hydrolysates (from about 60-66% in the case of free radical scavenging activity). Inclusion of the hydrolysates had a slightly negative effect on the sensory attributes of the muffins including texture, flavor and odor, color, general appearance, and overall acceptance. Overall, this research indicates that lentil protein hydrolysates have potential for use as a nutraceutical in bakery products, which may improve their nutritional profile.

Automated summary

In this study, bioactive peptides with high antioxidant and ACE-inhibitory activity were produced by chymotrypsin-mediated hydrolysis of lentil protein isolate. The fortification of the muffins with lentil protein or its hydrolysates significantly affected their physicochemical properties, texture, sensory attributes, and antioxidant activity.