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Abstract Physicochemical, techno-functional properties and antioxidant capacity of Jackfruit leaf protein concentrate (LPC). And its hydrolysates were evaluated. LPC was obtained using the isoelectric precipitation method assisted by high hydrostatic… Click to show full abstract
Abstract Physicochemical, techno-functional properties and antioxidant capacity of Jackfruit leaf protein concentrate (LPC). And its hydrolysates were evaluated. LPC was obtained using the isoelectric precipitation method assisted by high hydrostatic pressure. LPC and its hydrolysates with pepsin (H-Pep) and pancreatin (H-Pan) at different interval times were characterised by colour, foaming and emulsifying properties. The antioxidant capacity through in vitro tests, such as DPPH+ and ABTS+ radical scavenging activity was also evaluated. The degree of hydrolysis (DH) for H-Pep and H-Pan ranged from 1.78 to 3.44 to 6.12–9.21%. The enzymatic hydrolysis significantly increased (p
Journal Title: Food Hydrocolloids
Year Published: 2021
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