Functional and nutritional characterization of in vitro enzymatic hydrolyzed millets proteins

Abstract Background and objectives Millets protein has been reported to possess potential bioactive peptides. In current study, effects of in vitro enzymatic hydrolysis on physicochemical and functional properties of pearl millet (PM), finger millet (FM), and green sorghum millet (GSM) protein were assessed. Findings Millets protein isolates were in vitro enzymatically hydrolyzed using pepsin and pancreatin. Essential amino acids such as leucine and threonine content were increased and found to be higher in PM protein hydrolysate (PMPH) (128.04 and 33.19 mg/g, respectively). GSM protein hydrolysate possessed significantly higher surface hydrophobicity (708.11), disulfide bond content (23.11 μM/g), and water absorption capacity (90.5 ml/g). Oil absorption capacity was decreased after hydrolysis. PMPH exhibited better gelation property (7%). FM protein hydrolysate possessed highest emulsification ability (93.49 m 2 /g). All hydrolysates showed significantly higher solubility at pH 2–10. Principal component analysis bi‐plot also revealed the variability in different physicochemical and functional properties due to enzymatic hydrolysis. Conclusions These results proposed that millet protein hydrolysates possess better physicochemical and functional properties compared to conventional protein isolates and may be used as a functional and nutraceutical ingredient. Significance and novelty Millets protein hydrolysates were successfully prepared by in vitro enzymatic hydrolysis with improved physicochemical and functional properties.