Volume 22, Issue 165 (2025)                   FSCT 2025, 22(165): 135-149 | Back to browse issues page

‎ 10.22034/FSCT.22.165.135

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moayer S, ghorbani M, sadeghi mahoonak A, kashani nejad M, raeisi M. Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme. FSCT 2025; 22 (165) :135-149
URL: http://fsct.modares.ac.ir/article-7-77085-en.html
Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme
Sanaz Moayer1 , Mohammad Ghorbani * 2, Alireza Sadeghi mahoonak1 , Mehdi Kashani nejad1 , Mojtaba Raeisi3
1- Gorgan University of Agricultural Sciences and Natural Resources
2- Gorgan University of Agricultural Sciences and Natural Resources , moghorbani@yahoo.com
3- Golestan University of Medical Sciences
Abstract:   (75 Views)
Sweet almonds are a good source of high quality proteins and the amount of protein in almonds is reported to be 16-22% based on dry weight (Sat, 1993). Almond proteins have high digestibility and albumin and globulin constitute 88-99% of its main proteins (Song et al., 2002). In this research, optimization of sweet almond protein enzymatic hydrolysis process was done using alcalase enzyme and ultrasound pretreatment. The investigated variables were hydrolysis time, enzyme concentration and ultrasound application time, and the investigated responses were hydrolysis degree, total antioxidant capacity and iron ion chelating activity. Then the effect of enzyme concentration on iron ion reduction activity and antioxidant capacity of the whole optimal treatment was evaluated. Next, a comparison of functional properties (solubility, foaming properties and emulsifying properties) of optimal hydrolyzed treatment with non-hydrolyzed protein was done at different pH. The results showed the highest amount of antioxidant activity (DPPH radical inhibition activity (62.97%), iron ion chelation (72.85%) and appropriate hydrolysis degree (31.38%) with the use of alcalase enzyme under conditions of application of ultrasound waves. (400 W) 3.59 minutes, the hydrolysis time was 171.50 minutes and the enzyme concentration was 1.95%.The antioxidant activity of the hydrolyzed protein was dependent on the concentration and the hydrolysis significantly increased the functional properties of the sweet almond protein.  According to the results obtained in this research, the hydrolyzed protein product can be used in the food industry as a natural preservative and nutrient composition and in pharmaceutical products to increase functional properties and improve nutritional properties
Keywords: antioxidant, ultrasound waves, sweet almond, hydrolyzed protein, enzymatic hydrolysis, alkalase
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Article Type: Original Research | Subject: Food Chemistry
Received: 2024/09/18 | Accepted: 2025/01/2 | Published: 2025/10/23
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