Continuous Production of Bioactive Peptides from Mung Bean Concentrate using Alcalase Enzyme in an Enzymatic Membrane Reactor

Abstract

Consuming foods containing antioxidants may help in reducing the risk of developing diseases. Peptides from mung beans have shown to exhibit antioxidative properties, thus may be a potential ingredient in the production of functional foods. Mung bean based bioactive peptides can be continuously produced through enzymatic hydrolysis using alcalase in an enzymatic membrane reactor. The research was divided into three stages namely isolation and characterisation of mung bean protein concentrate, continuous production of bioactive peptides with parameter variations (enzyme-substrate ratio, pH and residence time) and IC50 analysis performed on the permeate produced under optimum conditions. The permeate produced with the optimum conditions of 5% enzyme-substrate ratio, pH 7.5 and 10-hour residence time had the best antioxidant capacities of 28.2069 μg AEAC/mL (DPPH), 16.1442 μg AEAC/mL (FRAP), 91.6802% (ABTS). The < 2 kDa fraction had the best IC50 value of 0.2026 mg protein/mL.