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

Antioxidant activities; Black cumin seeds; Protein hydrolysates; Protein isolate; Techno-functional properties; Anti-oxidant activities; Degree of hydrolysis; Foaming properties

Abstract :

[en] 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 (Td) increased from 90.7 to 131.9 °C. BCSPI was characterized by the lowest Td. The highest Td 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.

Disciplines :

Food science

Author, co-author :

Trigui, Ines ; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Yaich, Hela; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Sila, Assaâd; Laboratoire d’Amélioration des Plantes et Valorisation des Agroressources, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Cheikh-Rouhou, Salma; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Krichen, Fatma; Laboratoire d’Amélioration des Plantes et Valorisation des Agroressources, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Bougatef, Ali; Laboratoire d’Amélioration des Plantes et Valorisation des Agroressources, Université de Sfax, Ecole Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Attia, Hamadi; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Ayadi, Mohamed ; Laboratoire de Valorisation, Analyses et Sécurité des Aliments, Université de Sfax, École Nationale d’Ingénieurs de Sfax, Sfax, Tunisia

Language :

English

Title :

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

Publication date :

August 2021

Journal title :

Journal of Food Measurement and Characterization

ISSN :

2193-4126

eISSN :

2193-4134

Publisher :

Springer

Volume :

Issue :

Pages :

3491 - 3500

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://link.springer.com/content/pdf/10.1007/s11694-021-00935-5.pdf

Funders :

MHESR - Ministry of Higher Education and Scientific Research

Funding text :

This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia.

Available on ORBi :

since 09 December 2024

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