Effect of flavourzyme concen tration & hydrolysis time on physico-chemical properties of sacha inchi pressed cake protein hydrolysate

The objective of this research was to study the effect of Flavourzyme concentration and hydrolysis time on physico–chemical properties of Sacha inchi pressed cake protein hydrolysate. The moisture, protein, fat, crude fiber, ash and carbohydrate of Sacha inchi pressed cake after oil extraction were 4.09%, 74.19%, 0.48%, 7.56%, 5.03% and 8.64%, respectively. The enzyme concentration for hydrolysis of Sacha inchi pressed cake was varied at 5, 10, 15 and 20% (w/w) & hydrolysis time was varied at 0.5, 3, 6 and 12 h. The optimal condition for producing protein hydrolysate from Sacha inchi pressed cake was 20% Flavourzyme concentration (w/w) and hydrolysis time of 6 h. The Sacha inchi pressed cake protein hydrolysate at this hydrolysis condition showed the lightness (L*) redness (a*) & yellowness (b*) of 87.60 – 1.36, & 5.84, respectively. Including the degree of hydrolysis, yield, protein solubility and protein digestibility were 43.7%, 62.8%, 69.9% and 96.2%, respectively. Moreover, the total phenolic content and antioxidant activity by FRAP and DPPH of the Sacha inchi pressed cake protein hydrolysate were 340.79 mg GAE/100g, 2,834.46 µmolTE/100g and 808.16 µmolTE/100g, respectively. In addition, the antioxidant activity of the Sacha inchi pressed cake protein hydrolysate was higher than Sacha inchi pressed cake. Thus, the Sacha inchi pressed cake protein hydrolysates will be developed to protein drink mix products in the future.