FUNCTIONAL PROPERTIES OF ISOLATED AND HYDROLYZED PROTEIN POWDER OF MORINGA LEAVES (MORINGA OLEIFERA LAM.)

Abstract

The study aimed to estimate the functional properties of Moringa oleifera Lam. leaves powder protein isolate and its hydrolysates using pepsin. Water Holding Capacity (WHC) and Oil Holding Capacity (OHC) of protein isolate were 3.02 mL /g protein and 2.62 mL /g protein respectively, superior to the oil reducing capacity of the pepsin enzyme hydrolysates. at times 30 and 60 min. They were characterized by high emulsifying activity, reaching 48.08 m²/g and 53.06 m²/g, respectively, and outperforming the protein isolate, which reached 41.45 m²/g. The least emulsifying activity was for pepsin after 120 min of hydrolysis (A₄) and reached 31.50 m²/g, and the highest emulsion stability was 63.77% for protein hydrolysates using pepsin enzyme at (37 ºC) after 60 min of hydrolysis (A₂), while the least emulsifying stability was for protein hydrolysates using pepsin enzyme pepsin after 120 min (A₄) it amounted to 25.10%. The foaming ability of protein hydrolysates using pepsin after 60 min (A₂) was 41.17%, foaming stability at the beginning of hydrolysates was 39.02%, then it gradually decreased with the passage of time.