Effect of Millard reaction on antioxidant and emulsifying properties of lentil protein hydrolysate(Lens culinaris)

Document Type : Research Paper


1 Msc Student of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

2 Assistant Professor of the Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

3 Professor of the Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.


Introduction: Protein hydrolysates and bioactive peptides that have health benefits for consumers and protein glycolysis is a well-known strategy for increasing the health benefits and functional qualities of proteins. The subjects of this study were the effects of temperature, pH, and sugar type on the progress of the Mailard reaction in lentil protein hydrolysate, as well as its antioxidant and emulsification capabilities.
Materials and Methods: The protein isolated from lentil seeds was hydrolyzed enzymatically by alkalase and mixed with glucose and lactose.  Millard reaction occured at temperatures of 60 and 80 ° C and pHs of 6.5 and 11. The reaction progress was tracked over time by measuring the color intensity at 420 nm and the values of free amine groups using OPA method. The ABTS radical scavenging activity  and  emulsification capabilities of the  final products product were analysed.
Results: The results revealed that the reaction of lentil protein hydrolysate with glucose at 60 ° C and pH of 6.5 produced the most deep brown color. The findings of measuring the number of free amine groups also confirmed the results. Lactose sugar products with a lesser browning degree have the greatest effect on increasing antioxidant activity. Overall, the antioxidant activity of lentil protein hydrolyate increased from 24.18 to 60.97%, and its emulsifying function was enhanced.
Conclusion: Overall, the results demonstrated that the Millard interaction between lentil protein hydrolysate proteins and peptides increases its health and functional qualities, and the product has the potential to be exploited in the formulation of functional foods.


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