Effect of Enzymatic Hydrolysis on Solubility, Hydrophobicity, and In Vivo Digestibility in Cowpea (Vigna unguiculata)

Abstract

Vigna unguiculata protein concentrate was enzymatically hydrolyzed with Alcalase® and Flavourzyme® and the resulting hydrolysates, with the highest respective degrees of hydrolysis, functional, and nutritional properties, were evaluated. Hydrolysis was conducted for 5, 10, 15, and 60 min. Degree of hydrolysis values increased from 10.56 and 3.26%, respectively, at 5 min to 23.61 and 7.27%, respectively, at 60 min. The Flavourzyme® hydrolysate exhibited higher solubility and surface hydrophobicity than the Alcalase® hydrolysate. A large number of low molecular weight bands in the Alcalase® hydrolysate suggested that hydrolysis was extensive (DH = 23.6%). Both hydrolysates exhibited digestibility and intestinal absorption levels comparable to a casein control.

Keywords:

• Vigna unguiculata
• Enzymatic hydrolysis
• Functional properties
• In vivo digestibility