LAUSR

This study evaluated the effect of enzymatic hydrolysis on the emulsion microstructure and bioactive properties of oil in water emulsions generated using chickpea protein concentrate (CP), and its 10 and 210 min Alcalase CP hydrolysates (CPH10 and CPH210) at three pH values (2.5, 5.0 and 7.5). Chromatographic profiles demonstrated CP protein breakdown following hydrolysis. Increasing the degree of hydrolysis resulted in increased emulsion droplet size and decreased viscoelastic moduli. The antioxidant capacity of the emulsions generated with CPH10 and CPH210 increased significantly compared to those generated with CP and was pH dependent. Both angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory activities were significantly increased in emulsions stabilised with CPH210, however, these results were also pH dependent. In vitro gastrointestinal digestion of the emulsions resulted in a significant increase in all bioactivities. These results demonstrate the potential for enzymatic hydrolysis to beneficially modulate the emulsifying and bioactive properties of CP proteins.