Optimization of active antioxidative defatted Canarium indicum L. (Canary) protein hydrolysate production

Abstract

Defatted Canary (Canarium indicum L.) as an oilcake was used as a nutraceutical due to its high protein content (36.039%). One of its applications is the preparation of protein hydrolysate using enzymes, namely, papain, flavourzyme, and pepsin. The production was performed using the Box–Behnken response surface methodology, which involves three factors and three levels, namely, concentration [E/S], hydrolysis time, and hydrolysis temperature which are all factors to be considered. The antioxidant test on the sample was used as a parameter for determining the optimal conditions. In addition, other properties, namely, protein content, degree of hydrolysis, and SDS-PAGE electropherogram profile, were also analyzed to determine the character of the product. The results showed that the optimum process for producing antioxidative protein hydrolysate with papain (A13), flavourzyme (B1), and pepsin (C14) was performed at 60°C, 50°C, and 42°C, with an enzyme concentration of 0.55%, 0.55%, and 0.1% (w/v) for 3, 1, and 3 h, respectively. Furthermore, the antioxidant activity (IC50) values of each hydrolysate were 2.622 ± 0.072 (A13), 0.426 ± 0.008 (B1), and 0.195 ± 0.001 mg/mL (C14). This implies that the protein hydrolysate produced by pepsin has the highest antioxidant activity.