Amino acid composition, antioxidant and functional properties of protein hydrolysates from Cucurbitaceae seeds

In this study, the effect of enzymatic hydrolysis of globulin fraction of C. moschata (CMH), C. lanatus (CLH) and L. siceraria (LSH) on antioxidant capacity, functional properties, structural and micro-structural properties, as well as amino acid compositions were evaluated. All the hydrolysates exhibited significant antioxidant properties. The essential amino acids content in LSH (92.7 mg/g) was higher than CMH (79.9 mg/g) and CLH (70.5 mg/g). Water absorption capacity (5 g/g), heat stability (89%), emulsifying activity index (98.3 m2/g) and emulsifying stability index (45.1 min) were statistically more significant for LSH as compared to CMH and CLH. In addition, LSH had significantly higher FS and FC at pH 3–9. Among all hydrolysates, LSH showed highest solubility (87.3%) as compared to other hydrolysates. The results suggested that enzymatic hydrolysis improve the antioxidant and functional properties. Thus, the globulin hydrolysates might be served as an innovative source with promising nutritive values, good antioxidant and functional properties. Moreover, these could be used in food and pharmaceutical industries for the development of novel functional foods.