Effects of Different Proteases on Degree of Hydrolysis and Antioxidant Activity of Mung Bean Hydrolysates

This study evaluated the use of three proteases, namely acid, alkaline, and neutral proteases for production of mung bean hydrolysate (MBH). The acid and alkaline proteases achieved degree of hydrolysis (DH) of 68.81% and 71.96%, respectively, which were much higher than neutral protease (42.04%). The antioxidant activities, assessed through DPPH and ABTS radical scavenging assays, revealed that acid protease hydrolysates showed the highest DPPH activity of 82.32 μg Trolox equivalent (TE)/g, while alkaline protease hydrolysates showed the highest ABTS activity of 6.93 mg TE/g. Two-step enzymatic hydrolysis using acid protease followed by alkaline protease achieved higher DPPH activity of 81.68 μg TE/g, while alkaline protease followed by acid protease resulted in higher ABTS activity of 4.17 mg TE/g. These results highlight the significant impact of enzymatic treatment on the DH and antioxidant efficacy of MBH.