The effect of enzymatic pretreatment of chickpea on functional properties and antioxidant activity of alkaline protein isolate

Functional properties and antioxidant activity of protein isolates extracted by alkali from chickpea seed after treatment with cellulase and xylanase cocktail and individual arabinofuranosidase were evaluated. Both enzymatic treatments improved recovery of protein by more than 30%, moreover, arabinofuranosidase enabled higher extraction efficiency - above 93%. Protein extracted after treatment with enzyme cocktail showed improved solubility and oil holding capacity by 14% and 80%, respectively, while water holding capacity was increased by 130% after both applied enzymatic pretreatments. The action of enzyme cocktail was more beneficial for improving emulsifying activity and stability of alkaline isolate by 22% and 31%, respectively. Whipping properties of alkaline protein isolate were significantly improved when both enzymatic pretreatments were applied with foam stability increased by 150%. Protein from extractions with arabinofuranosidase and enzyme cocktail expressed enhanced antioxidant activity by 70% and 110%, respectively. Analysis of protein pattern and structural characteristics indicated differences between investigated isolates.

Automated summary

Protein isolates extracted from chickpea seed by alkali after treatment with cellulase and xylanase cocktail, and individual arabinofuranosidase, showed improved functional properties and antioxidant activity. The enzymatic treatments significantly increased protein recovery and extraction efficiency, with the enzyme cocktail being more beneficial for emulsifying activity and stability. Antioxidant activity of the protein was enhanced by arabinofuranosidase and enzyme cocktail extractions.