Protein hydrolysates of seed: Antioxidant and antihyperglycaemic potential as ingredient for the management of type-2 diabetes.

New plant proteins with high nutritional quality and biological properties are actively searched worldwide. seed protein isolate was prepared from defatted flour and hydrolyzed using four proteases namely trypsin, pepsin, Alcalase, and thermolysin. Then, antioxidant activity and cellular glucose uptake properties of the hydrolysates were assessed.

Effect of heat treatment on the structure, functional properties and composition of Moringa oleifera seed proteins.

Knowledge on how food processing conditions and protein composition can modulate individual or food matrix protein functionality is crucial for designing new protein ingredients. In this regard, we investigated how heat treatment and protein composition influence physicochemical and functional properties of Moringa oleifera seed protein isolate. Results showed that changes in processing temperature induced modifications in the conformation affecting the hydrophobic core of proteins.

Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate.

Bambara bean is a rich low-cost protein source and a functional ingredient in the food industry. We investigated the effects of temperature and different pH on the physicochemical and functional properties of Bambara bean protein isolate. Vicilin was the major protein of Bambara bean as revealed by SDS PAGE analysis.