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American Journal of Biochemistry and Molecular Biology
Year: 2011  |  Volume: 1  |  Issue: 1  |  Page No.: 39 - 53

The Influence of Debittering and Desalting on Defatted Foxtail Millet (Setaria italica L.) Protein Hydrolysate

M.T. Kamara, I. Amadou, Zhu Kexue, M.B. Kelfala Foh and Z. Huiming    

Abstract: In this study, we examined the influence of Macroporous Adsorption Resin (MAR) in simultaneous desalting and debittering of defatted foxtail millet protein hydrolysate (DFMPH), analyzed their amino acid content, molecular weight distribution, functional and organoleptic properties. The DFMPH were obtained by hydrolysis using Alcalase 2.4 L with a degree of hydrolysis of 27%. MAR DA 201-C was used to desalt the DFMPH. The ash was removed by adsorbing DFMPH onto MAR. Desorption was achieved by washing with alcohol at different concentrations. Ash content of the DFMPH was reduced from 10.11 to 2.11% ranges. The protein content increased from 86.84 to 96.76, 95.74 and 92.31 for the various fractions 30, 55 and 70%, respectively with a significant different (p<0.05). The bitter taste was reduced to slightly detectable levels. The essential amino acids were above the recommended amount of Food Agricultural organization/World Health Organization for humans. The hydrolysates and the fractions have a molecular weight between 60 and 9000 Da, maximum solubility of 91, 97, 93 and 95% at pH 12.0 and were able to form very low viscosity solutions even at high concentrations, for 30, 55 and 70%, respectively. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypoallergenic infant formulas, sport nutrition and functional foods. DFMPH and the fractions are potential as functional food ingredient. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypoallergenic infant formulas, sport nutrition and functional foods.

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