Some functional properties, antioxidant and bactericidal activities of Garcinia kola Heckel protein hydrolysates: in vitro

The therapeutic use of food proteins and their derivatives is gaining more attention to replace synthetic compounds which has been linked to many side effects after prolonged use. This study aimed to determine the functional properties as well as the antioxidant and bactericidal potentials of Garcinia kola seed protein hydrolysates. Proteins were obtained with alkaline solubilization and acidic precipitation, and further hydrolyzed with specific proteases under optimum conditions. Functional properties were assessed using standard methods. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and Fe 2+ -chelating assays were used to estimate antioxidant potentials. Bacterial inhibition of Staphylococcus aureus , Escherichia coli and Proteus vulgaris was assayed by zone of inhibition. Protein hydrolysates obtained by pancreatin digestion exhibited the lowest hydrolysis degree. However, all protein hydrolysates showed excellent solubility across an extensive wide pH scale with the highest solubility at pH 11 and 12. All protein hydrolysates revealed significant ( p