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The ramification of jack bean (Canavalia Ensiformis) protein hyhdrolysate extracted using
different enzymes on physicochemical properties, antioxidant and antimicrobial activity

1 Ain Tasnim Azman, Nur Suaidah Mohd Isa, Mohamad Khairi Zainol
1
1
*

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Mengabang
Telipot, Kuala Nerus, Terengganu.

*Corresponding author: mkhairi@umt.edu.my

Abstract:

The global demand for meat has increased by 58% in the previous two decades as a result of rising
global population and rapid economic development. However, in recent years, concerns have been
raised about the inefficiencies of meat production in comparison to crop harvesting, as well as the
harmful effects of meat consumption on human health. As a result, people are compelled to look for
new food sources such as underutilised high protein plants. Jack bean (Canavalia ensiformis), also
known as Kacang Koro, is one of the underutilised high protein legumes. They are easy to grow and
generate a massive amount of yields. This study aims to determine the physicochemical properties,
antioxidant and antimicrobial activity of Kacang Koro (C. ensiformis) protein hydrolysate and to
determine the amino acids present in Kacang Koro (C. ensiformis) protein hydrolysate (KKPH)
extracted using different enzymes. The protein content of KKPH was analysed using Kjeldahl method
while water holding capacity, oil holding capacity, degree of hydrolysis, foam stability and foaming
capacity of KKPH were calculated using equations. The DPPH (2,2-dipheny l-2-picrylhydrazyl) radical
scavenging assay, hydroxyl radical scavenging, superoxide radical scavenging and ferric reducing
antioxidant power were used to analyse the antioxidant activity of KKPH. The well diffusion method
was used to study the antimicrobial activity of KKPH and HPLC analysis was used to detect the
presence of amino acids in KKPH. The Alcalase-extracted KKPH sample showed protein content of
(34.97±0.01%) obtained using Kjeldahl method. The degree of hydrolysis for KKPH was
(35.84±0.02%). The freeze-dried protein hydrolysate had an uneven structure that appeared like a
"collapse building." The protein hydrolysate from Kacang Koro had three primary areas, according to
FTIR analyses that are Region I, II and III. Water holding capacity of KKPH acquired was
(24.95±0.02%). In conclusion, KKPH can be regarded as a new good alternative as a protein source due
to its high protein content and ability to act as functional food ingredients.

Keywords: Kacang Koro (Canavalia ensiformis), Protein hydrolysate, Physicochemical properties,
Antioxidant properties