FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties
Macrotyloma uniflorum (L.) Verdc., commonly known as Horsegram (HG), is a drought-tolerant, nutrient-dense legume. Rich in protein (22–25%), lysine, and micronutrients like calcium, iron, and phosphorus, HG also contains bioactive compounds with antioxidant, antidiabetic, and anti-inflammatory prope...
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EDP Sciences
2025-01-01
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| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03012.pdf |
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| author | Sharma Vatsala Thakur Monika |
| author_facet | Sharma Vatsala Thakur Monika |
| author_sort | Sharma Vatsala |
| collection | DOAJ |
| description | Macrotyloma uniflorum (L.) Verdc., commonly known as Horsegram (HG), is a drought-tolerant, nutrient-dense legume. Rich in protein (22–25%), lysine, and micronutrients like calcium, iron, and phosphorus, HG also contains bioactive compounds with antioxidant, antidiabetic, and anti-inflammatory properties. Despite its nutritional value, HG remains underutilized due to limited processing technologies and low consumer awareness. Protein hydrolysates (PH), particularly those derived via enzymatic hydrolysis, are gaining prominence for their enhanced digestibility, bioavailability, and functional properties. Enzymatic hydrolysis produces peptides with defined molecular weights and specific amino acid compositions, offering advantages over free amino acid-based formulations in clinical and functional food systems. These hydrolysates are increasingly incorporated into high-protein snacks, therapeutic diets, and geriatric nutrition. This study focuses on the enzymatic hydrolysis of HG protein (HG-PH), exploring its structural characteristics via FTIR spectroscopy and their implications on functional properties such as solubility, water/oil-holding capacity, and emulsification. While enzymatic hydrolysis has demonstrated improvements in lentil protein functionality its application to HG is underexplored. Given the growing demand for sustainable, plant-based proteins, HG-PH presents a valuable alternative with both nutritional and techno-functional advantages. Its integration into food systems ranges from dairy alternatives to protein-enriched snacks that can enhance product quality while supporting health-promoting benefits through bioactive peptides. This study aims to bridge knowledge gaps and unlock the potential of HG-PH as a sustainable ingredient for modern food innovation. |
| format | Article |
| id | doaj-art-cbc9d403f2dd4b24a5d75bb19e3a79a0 |
| institution | OA Journals |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
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| series | BIO Web of Conferences |
| spelling | doaj-art-cbc9d403f2dd4b24a5d75bb19e3a79a02025-08-20T02:05:51ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011780301210.1051/bioconf/202517803012bioconf_amifost2025_03012FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional PropertiesSharma Vatsala0Thakur Monika1Research Scholar, Amity UniversityAssociate Professor, Amity UniversityMacrotyloma uniflorum (L.) Verdc., commonly known as Horsegram (HG), is a drought-tolerant, nutrient-dense legume. Rich in protein (22–25%), lysine, and micronutrients like calcium, iron, and phosphorus, HG also contains bioactive compounds with antioxidant, antidiabetic, and anti-inflammatory properties. Despite its nutritional value, HG remains underutilized due to limited processing technologies and low consumer awareness. Protein hydrolysates (PH), particularly those derived via enzymatic hydrolysis, are gaining prominence for their enhanced digestibility, bioavailability, and functional properties. Enzymatic hydrolysis produces peptides with defined molecular weights and specific amino acid compositions, offering advantages over free amino acid-based formulations in clinical and functional food systems. These hydrolysates are increasingly incorporated into high-protein snacks, therapeutic diets, and geriatric nutrition. This study focuses on the enzymatic hydrolysis of HG protein (HG-PH), exploring its structural characteristics via FTIR spectroscopy and their implications on functional properties such as solubility, water/oil-holding capacity, and emulsification. While enzymatic hydrolysis has demonstrated improvements in lentil protein functionality its application to HG is underexplored. Given the growing demand for sustainable, plant-based proteins, HG-PH presents a valuable alternative with both nutritional and techno-functional advantages. Its integration into food systems ranges from dairy alternatives to protein-enriched snacks that can enhance product quality while supporting health-promoting benefits through bioactive peptides. This study aims to bridge knowledge gaps and unlock the potential of HG-PH as a sustainable ingredient for modern food innovation.https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03012.pdfhorsegramunderutilized pulseprotein hydrolysatesft-ir spectroscopyfunctional properties |
| spellingShingle | Sharma Vatsala Thakur Monika FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties BIO Web of Conferences horsegram underutilized pulse protein hydrolysates ft-ir spectroscopy functional properties |
| title | FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties |
| title_full | FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties |
| title_fullStr | FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties |
| title_full_unstemmed | FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties |
| title_short | FTIR Spectroscopic Characterisation of Horsegram Protein Hydrolysates: Implications for Functional Properties |
| title_sort | ftir spectroscopic characterisation of horsegram protein hydrolysates implications for functional properties |
| topic | horsegram underutilized pulse protein hydrolysates ft-ir spectroscopy functional properties |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03012.pdf |
| work_keys_str_mv | AT sharmavatsala ftirspectroscopiccharacterisationofhorsegramproteinhydrolysatesimplicationsforfunctionalproperties AT thakurmonika ftirspectroscopiccharacterisationofhorsegramproteinhydrolysatesimplicationsforfunctionalproperties |