Functional Properties of Defatted Roselle (Hibiscus sabdariffa L.) Seeds Protein and Its Hydrolysates
Fatoumata Tounkara *
Laboratory of Plant Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
Issiaka Togola
Laboratory of Plant Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
Lassana Sissoko
Laboratory of Plant Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
Mah Moutaga Fane
Laboratory of Organic Chemistry and Natural Substances, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
Nouhoum Diarra
Laboratory of Plant Biochemistry and Biotechnology, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
Nah Traoré
Laboratory of Organic Chemistry and Natural Substances, Faculty of Sciences and Techniques (FST), University of Sciences, Techniques and Technologies of Bamako (USTTB), BP: 3206, Bamako, Mali.
*Author to whom correspondence should be addressed.
Abstract
Aim: The purpose of this study was to evaluate the functional properties of Roselle seed protein isolates and its hydrolysates.
Place and Duration of Study: The Roselle seeds were collected in Koutiala (Mali), in November 2018. All analysis were conducted in the Faculty of Sciences and Technics, particularly in the Laboratory of Plant and Food Biochemistry and Biotechnology from January to June 2019.
Methodology: The effect of enzymatic hydrolysis on the functional properties of Roselle seed protein (RSP) was investigated. Defatted Roselle seed flour was used to extract the protein isolates. The protein was digested for 2 hours and 3 hours using pepsin followed by pancreatin.
Results: The 2 hours and 3 hours Roselle seed protein hydrolysates (RSPH2, RSPH3) compare to RSPI, exhibited a good foaming capacity of 300, 315 and 165% respectively. The water holding capacity (WHC) of the RSPI, RSPH2 and the RSPH3 were 2, 2.5 and 2.2 ml/g respectively. The oil holding capacity ranged from 5.75 to 5.32 ml/g, the emulsifying capacity of the RSPH2 was higher than that of the RSPH3 and the RSPI, 105, 97 and 82 ml/g respectively.
Conclusion: The ability of pepsin and pancreatin hydrolysates to be functional is primarily due to their soluble peptide content. The samples have good functional properties. These results proposed that pepsin and pancreatin hydrolysates could be useful as whole or partial replacement of high-price materials such as egg albumen and casein.
Keywords: Roselle, seed-protein, hydrolysis, functional properties.