Effect of enzymatic modification on in vitro digestibility and selected functional properties of chickpea hydrolysates

Abstract

Chickpea (Cicer arietinum L.) is a good source of protein (16% to 30%); it also contains appreciable concentrations of other nutrients, including glycaemic carbohydrate (59% to 70%), fat (4.5%), fibre (5% to 8%) and minerals (3%). In this study, pre-treated chickpea flour was obtained from seeds of two chickpea varieties (Kabuli and Desi), separately, through two methods- isoelectric and micellized precipitation, respectively. The effect of enzymatic modification on proximate composition, in vitro digestibility and selected functional properties (solubility, water absorption capacity, oil absorption capacity, and syneresis) of the pre-treated chickpea flour were investigated. The isoelectric precipitate of Desi had a moisture content of 6.7% which is approximately 2% lower than the control sample (8.2%) while a mean value of moisture content was 7.0% for the micellized precipitate. Crude fat content had a mean value of 9.78% which is approximately 2% lower than its control sample (11.9%). Isoelectric precipitates showed high total mineral (ash) content (Kabuli: 4.2%, Desi: 3.9%) compared to the micellized precipitates (Kabuli: 1.9%; Desi: 1.8%). The degree of hydrolysis of pre-treated chickpea flour was over 80% by the start of the experiment and the figures decreased over time. The isoelectric precipitate for Kabuli exhibited the highest in vitro digestibility (77.79%) at T0 followed by the micellized precipitate of Desi (76.2%). The isoelectric precipitated Desi exhibited high syneretic properties (174.25%) compared to micellized Desi (117.6%) at 0 min. Higher oil absorption capacity (micellized Desi: 228.39% to isoelectric Desi: 225.92%) was recorded for Desi while Kabuli showed the lowest mean values (micellized Kabuli: 90.88% to isoelectric Kabuli: 69.89%) of oil absorption capacity. The isoelectric and micellized precipitated Desi had similar (191.46% and 191.52%) water absorption capacity compared to the control sample (191.52%). Isoelectric precipitated Desi (4.94%) and Kabuli (4.46) recorded high percentage protein solubility compared to the micellized Kabuli (2.60%) and Desi (4.19%). The findings of this study indicate that chickpea seed protein hydrolysates are highly digestible, which implies that they are suitable for use in the production of legume-based products, such as health shakes and instant porridge that would be beneficial to old people who usually experience digestion problems and cardiovascular diseases. In addition, the highly digestible protein hydrolysates can be incorporated in cereal-based products, which would assist those with stomach digestion problems as well as those with protein deficiency.

Nawa ndi tshiliwa tshandeme tshine tshavha ntha kha proteini (16% uya kha 30%). Nawa dzi dovha hafhu dzavha na mushumo wa nthesa kha u thusa nga uvha na dzinwe pfushi dzi nonga glycaemic carbohydrates (59% uya kha 70%), mapfura (4.5%), fibre (5% uya kha 8%) na mi mineral (3%). Kha hetshi sitadisi, pre-treated chickpea flour dzo wanala kha mbeu dza mifuda mivhili ya nawa (Kabuli na Desi) dzo khethekanywaho nga kha mi methodo mivhili (isoelectric na micellized precipitation). Masiandaitwa a enzymatic modification kha proximate composition, in vitro digestibility na dzi functional properties dzo vhalwaho (solubility, water absorption capacity, oil absorption capacity na syneresis) dza dzi pre-treated chickpea flour dzo senguluswa. Dzi isoelectric precipitate dza Desi dzovha na moisture concentration ya 6.7% zwine zwavha fhasi nga 2% zwi tshi vhambedzwa na control sample (8.2%) ngeno thanganyelo ya moisture content yovha i 7.0% kha micellized precipitation. Mapfura a isoelectric precipitated Desi o sumbedza thanganyelo ya (9.78%) zwine zwavha fhasi nga percent mbili zwitshi vhambedzwa na percent ya controlo ya 11.9%. Isoelectric precipitate yo bveledza pre-treated chickpea flour dzine dzavha ntha kha ash content (Kabuli: 4.2%; Desi: 3.9%) zwi tshi vhambedzwa na micellized (Kabuli: 1.9%; Desi: 1.8%). Mveledzo dzo sumbedza uri degree ya hydrolysis ya protein ya nawa yo vha I ntha ha 80% nga lwa u tou thoma ha experimente. Hone ha, Figara edzi dzodo tsela fhasi musi tshifhinga tsha tshitshiya phanda. Isoelectric precipitated protein hydrolysates ino khou bva kha Kabuli yo bveledza tshivhalo tsha ntha tsha tsukanyo (77.79%) ha tovhela Desi hydrolysates ino khou bva kha micellized precipitation (76.2%) zwine zwavha ntha u fhirisa micellized Desi (117.6%). Desi hydrolysate yo sumbedza pecente ya ntha ya oil absorption capacity (micellized Desi: 228.39% uya kha isoelectric Desi: 225.92%) ufhirisa Kabuli hydrolysate (micellized Kabuli: 90.88% uya kha isoelectric Kabuli: 69.89%). Isoelectric kana micellized precipitated Desi yo vha na water absorption capacity ya ntha zwi tshi vhambedzwa na sampulu ya control (191.52%). Isoelectric Desi na Kabuli yo ripota pecente ya ntha ya protein solubility zwi tshi vhambedzwa na micellized Kabuli (2.60%) na Desi (4.19%). Mveledzo dza sitadisi etshi dzi sumbedza uri dzi proteini hydrolysate dza nawa dzina tsukanyo ya nthesa, zwine zwa amba uri dzia kona u shumiswa kha dzi legume products dzinonga dzi shakes dza mutakalo na mikapu wa vhaaluwa vhunga vhanzhi vhana thaidzo ya tsukanyo na malwadze a mbilu. Zwinwe hafho dzi hydrolysates dzine dzavha na proteini ya tsukanyo ire ntha dzi dovha hafho dza thusa musi huchico itiwa zwiliwa zwina dzi cereals zwine zwa do thusa kha vhathu vhana thaidzo ya tsukanyo thumbuni na protein deficiency.

I-Chickpea (i-Cicer arietinum L.) ngumthombo olungileyo weprotheyini (16% ukuya kwi-30%); iqulethe i-concentrations exabisayo yezinye izondlo, kubandakanywa i-glycemic carbohydrate (59% ukuya kwi-70%), i-fat (4.5%), i-fiber (5% ukuya kwi-8%) kunye neemaminerali (3%). Kolu phononongo, iiproteni zodwa zifunyenwe kwiimbewu zeentlobo ezimbini zechickpea (iKabuli kunye neDesi), ngokwahlukeneyo, ngeendlela ezimbini- imvula ye-isoelectric kunye ne-micellized, ngokulandelanayo. Umphumo wokuguqulwa kwe-enzymatic ekubunjweni okusondeleyo, i-in vitro digestibility kunye neempawu ezikhethiweyo zokusebenza (i-solubility, umthamo wokufunxa amanzi, amandla okufunxa ioli, kunye ne-syneresis) ye- pre-treated chickpea flour yaphandwa. I-isoelectric precipitate ye-Desi yayinomswakama we-6.7% omalunga ne-2% ngaphantsi kwesampuli yokulawula (8.2%) ngelixa ixabiso eliqhelekileyo lokufuma laliyi-7.0% kwi-precipitate ye-micellized. Isiqulatho samafutha akrwada sinexabiso elilinganiselweyo le-9.78% elimalunga ne-2% ngaphantsi kunesampulu yolawulo (11.9%). I-Isoelectric precipitates ibonise umxholo ophezulu weeminerali (uthuthu) (i-Kabuli: 4.2%, i-Desi: 3.9%) xa kuthelekiswa ne-micellized precipitates (i-Kabuli: 1.9%; i-Desi: 1.8%). Iqondo le-hydrolysis ye- pre-treated chickpea flour ibingaphezulu kwe-80% ekuqaleni kovavanyo kwaye amanani ehlile ngokuhamba kwexesha. Imvula ye-isoelectric precipitate yaseKabuli ibonise owona mgangatho wokugaya uphezulu kwi-in vitro digestibility (77.79%) kwi-T0 ilandelwa yimvula eyenziwe nge-micellized ye-Desi (76.2%). I-isoelectric precipitated Desi ibonise iipropati eziphezulu ze-syneretic (174.25%) xa kuthelekiswa ne-micellized Desi (117.6%) kwi-0 min. Umthamo ophezulu wokufunxa i-oyile (i-micellized Desi: 228.39% ukuya kwi-isoelectric Desi: 225.92%) yarekhodwa kwi-Desi ngelixa i-Kabuli ibonise amaxabiso aphantsi kakhulu (i-micellized Kabuli: 90.88% ukuya kwi-isoelectric Kabuli: 69.89%) yomthamo wokufunxa i-oyile. I-isoelectric kunye ne-micellized precipitated Desi yayine-Desi efanayo (191.46% kunye ne-191.52%) yokufunxa amanzi xa kuthelekiswa nesampuli yokulawula (191.52%). I-Isoelectric precipitated Desi (4.94%) kunye neKabuli (4.46) zirekhode ipesenti ephezulu yokunyibilika kweprotheyini xa kuthelekiswa ne-micellized Kabuli (2.60%) kunye neDesi (4.19%). Iziphumo zolu phononongo zibonisa ukuba i-chickpea seed protein hydrolysates igaywa kakhulu, nto leyo ethetha ukuba ikulungele ukusetyenziswa kwimveliso ye-legume-based, njenge-shakes yezempilo kunye ne-porridge ekhawulezayo enokuba luncedo kubantu abadala abadla ngokufumana ukugaya. iingxaki kunye nezifo zentliziyo. Ukongeza, iprotheyini ye-hydrolysates egaywa kakhulu inokudityaniswa kwiimveliso ezisekwe kwi-cereal, ezinokuthi zincede abo baneengxaki zokwetyisa kwesisu kunye nabo banqongopheleyo.