Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 98191 10.21603/2308-4057-2026-1-666 Research Article Research Article Research Article Chickpea protein hydrolysates: Production, bioactivity, functional profile, and technological properties Chickpea protein hydrolysates: Production, bioactivity, functional profile, and technological properties https://orcid.org/0000-0002-4318-7077 Gharaviri Mahmud Gharaviri Mahmud https://orcid.org/0009-0000-7677-6583 Aleksanochkin Denis I. Aleksanochkin Denis I. https://orcid.org/0000-0003-4796-2066 Ahangaran Mahbubeh Ahangaran Mahbubeh https://orcid.org/0000-0003-2478-1705 Fomenko Ivan A. Fomenko Ivan A. iv.fomenko@mail.ru https://orcid.org/0000-0001-6519-8247 Kovalev Leonid I. Kovalev Leonid I. https://orcid.org/0000-0002-3486-2122 Kovaleva Marina A. Kovaleva Marina A. https://orcid.org/0000-0003-4298-0927 Chernukha Irina M. Chernukha Irina M. https://orcid.org/0000-0002-9287-0585 Mashentseva Natalia G. Mashentseva Natalia G. Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation Bach Institute of Biochemistry Moscow Россия Bach Institute of Biochemistry Moscow Russian Federation Bach Institute of Biochemistry Moscow Россия Bach Institute of Biochemistry Moscow Russian Federation Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation V.M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Россия V.M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Russian Biotechnological University (ROSBIOTECH) Moscow Россия Russian Biotechnological University (ROSBIOTECH) Moscow Russian Federation 30 04 2025 30 04 2025 14 1 198 213 10 01 2025 04 03 2025 https://jfrm.ru/en/issues/23173/23455/

Chickpea plant protein hydrolysates are an innovative product on the Russian food market. However, they meet many urgent needs and may solve some fundamental food safety problems. This article describes some effective enzymatic biodegradation methods that yield hydrolysates and biopeptides with advanced functional and technological properties that possess antioxidant and other bioactive potentials. The study featured Kabuli chickpea (Cicer arietinum L.) protein isolate, as well as a number of enzyme preparations of animal, plant, and microbial origin. Hydrolysis was followed by a set of FRAP, DPPH, and ORAC analyses to determine the functional, technological, and antioxidant properties. A combined approach made it possible to reveal the proteomic profile, e.g., a combination of two-dimensional electrophoresis and subsequent mass spectrometry was used to identify peptides. The bioactivity of peptide fragments was predicted in silico using bioinformatic databases. The efficiency of protein destruction depended on the degree of hydrolysis. At 10%, it improved the functional and technological properties. The best results regarding the time and enzyme concentration belonged to Alcalase 2.4 L FG (2%). The enzymes of animal origin, e.g., pepsin at a 10% hydrolysis degree, also improved the functional and technological profile. The samples treated with pepsin and Protoferm FP showed the highest antioxidant activity (FRAP, ORAC), increasing it by more than 200% relative to the initial chickpea isolate. Computer densitometry revealed that the hydrolysates treated with trypsin and papain could destroy more than 55% of the initial protein. Biologically active peptides of the hydrolysates obtained were determined using bioinformatic forecasting. In this research, chickpea protein hydrolysates provided new technological processing methods for commercial products. They made it possible to obtain biopeptides with antithrombotic, antitumor, antibacterial, antioxidant, and antiamnetic properties, which indicates excellent prospects in the food industry and pharmacy.

Chickpea plant protein hydrolysates are an innovative product on the Russian food market. However, they meet many urgent needs and may solve some fundamental food safety problems. This article describes some effective enzymatic biodegradation methods that yield hydrolysates and biopeptides with advanced functional and technological properties that possess antioxidant and other bioactive potentials. The study featured Kabuli chickpea (Cicer arietinum L.) protein isolate, as well as a number of enzyme preparations of animal, plant, and microbial origin. Hydrolysis was followed by a set of FRAP, DPPH, and ORAC analyses to determine the functional, technological, and antioxidant properties. A combined approach made it possible to reveal the proteomic profile, e.g., a combination of two-dimensional electrophoresis and subsequent mass spectrometry was used to identify peptides. The bioactivity of peptide fragments was predicted in silico using bioinformatic databases. The efficiency of protein destruction depended on the degree of hydrolysis. At 10%, it improved the functional and technological properties. The best results regarding the time and enzyme concentration belonged to Alcalase 2.4 L FG (2%). The enzymes of animal origin, e.g., pepsin at a 10% hydrolysis degree, also improved the functional and technological profile. The samples treated with pepsin and Protoferm FP showed the highest antioxidant activity (FRAP, ORAC), increasing it by more than 200% relative to the initial chickpea isolate. Computer densitometry revealed that the hydrolysates treated with trypsin and papain could destroy more than 55% of the initial protein. Biologically active peptides of the hydrolysates obtained were determined using bioinformatic forecasting. In this research, chickpea protein hydrolysates provided new technological processing methods for commercial products. They made it possible to obtain biopeptides with antithrombotic, antitumor, antibacterial, antioxidant, and antiamnetic properties, which indicates excellent prospects in the food industry and pharmacy.

 Peptides hydrolysate biological activity isolate plant protein proteomic methods proteolysis Peptides hydrolysate biological activity isolate plant protein proteomic methods proteolysis

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