Food Science and Biotechnology

, Volume 28, Issue 1, pp 43–52 | Cite as

Effect of enzymatic hydrolysis on the functional, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory properties of whole horse gram flour

  • Bincy Bhaskar
  • Laxmi Ananthanarayan
  • Sahayog N. JamdarEmail author


Horse gram hydrolysate (HGH) with different degree of hydrolysis (DH) (20, 25, 35, 40, and 45%) was prepared from whole horse gram flour using alcalase. The amino acid composition of HGH showed the presence of essential amino acids. The alcalase hydrolysis (DH ≥ 20%) increased protein solubility with a notable difference in the pH range of 3–5 (p < 0.05). The emulsifying activity and stability of HGH improved with increase in pH, especially at DH ≥ 25% (p < 0.05). With increase in DH, the foaming properties reduced while the antioxidant and angiotensin I-converting enzyme inhibitory activities increased. Sensory evaluation showed no significant difference (p > 0.05) in preference between control soup and soup mixed with HGH. Thus, these results suggest the possibility of HGH to be used as an appropriate functional ingredient with different food applications including in management of oxidative stress as well as in controlling hypertension .


Horse gram hydrolysate Enzymatic hydrolysis Alcalase Functional properties Antioxidant ACE inhibitory 



Authors would like to thank Department of Biotechnology (DBT), India for funding this research (DBT-JRF/2011-12/205).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical TechnologyMatungaIndia
  2. 2.Food Technology DivisionFIPLY, Bhabha Atomic Research CentreTrombayIndia

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