The optimization of the pumpkin oil cake protein hydrolysis with alcalase to achieve the maximum anti-oxidative activity

In the present research the possibility of bioactive peptide production with the maximum 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity through the enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein by alcalase was investigated. The optimization of hydrolysis conditions was carried using the Response Surface Methodology with the Central Composite Design plot. For this purpose enzyme concentration of 1-2%, temperature 45-55 °C and the hydrolysis time of 2-5 hours were used. The results showed that the optimum conditions to achieve the maximum DPPH radical scavenging activity were: hydrolysis temperature 50.1 °C, hydrolysis time 3.53 hour and the enzyme concentration 2% that showed anti-oxidant activity of 89.47% which was to a large extent similar to the suggested amount by the software (88.08%). R2 and adjusted R2 of the suggested model were 0.9585 and 0.9211 respectively. Moreover the lack of fit was calculated 0.2434 that indicated the reliability and fitness of suggested the model based on the considered response. Based on the results, the anti-oxidative peptides can be applied to the development of functional foods.