Abstract
The study aimed to optimize ultrasonic (US: 40 kHz/200 W for 10, 20, 30, 40, and 50 min), and microwave (MW: 160 W for 45, 90, 125, 180, and 225 s) pretreatment conditions on protein extraction yield and degree of protein hydrolysis (DH) from almond de-oiled meal, an industrial by-product. First order model was used to describe the kinetics of almond protein hydrolysates obtained with Alcalase. The highest DH, 10.95% was recorded for the US-50 min and 8.87% for MW-45 s; while it was 5.76% for the untreated/control sample. At these optimized pretreatment conditions, a 1.16- and 1.18-fold increment in protein recovery was observed for the US and MW pretreatments, respectively in comparison to the conventional alkaline extraction. The molecular weight distribution recorded for pretreated samples disclosed a significant reduction in the band thickness in comparison with control. Both the pretreatments resulted in a significant increase (P < 0.05) in the antioxidant activity, and TCA solubility index when compared with the control. Results evinced that US and/or MW pretreatments before enzymatic hydrolysis can be a promising approach for the valorization of almond meal for its subsequent use as an ingredient for functional foods/nutraceuticals which otherwise fetches low value as an animal feed.
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The data set used and/or analysed during the study will be made available by the corresponding author upon reasonable request.
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Acknowledgements
Authors express sincere gratitude to the Director, National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) for providing necessary facilities and support to carry out the research work. The first author is grateful to the institute, National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K) for providing PhD Fellowship.
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TPS: Methodology, Investigation, Formal analysis, Data curation, Validation, Writing—Original draft. RS: Methodology, Data curation, Writing—review & editing. PT: Investigation, Formal analysis, Data curation. GT: Investigation, Formal analysis, Data curation. JP: Investigation, Formal analysis, Data curation. NNK: Investigation, Formal analysis, Data curation. KV: Data curation, Formal analysis. PCB: Conceptualization, Methodology, Validation, Data curation, Supervision, Resources, Writing—review & editing. SP: Data curation, Writing—review & editing.
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Sari, T.P., Sirohi, R., Tyagi, P. et al. Protein hydrolysates prepared by Alcalase using ultrasound and microwave pretreated almond meal and their characterization. J Food Sci Technol 61, 1157–1164 (2024). https://doi.org/10.1007/s13197-024-05945-x
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DOI: https://doi.org/10.1007/s13197-024-05945-x