Antioxidant activity and functional properties of protein isolates and hydrolysates from camelina and sophia seeds

Camelina (Camelina sativa) and sophia (Descurainis Sophia L.) belong to the family Brassicaceae. Camelina is a new potential oilseed source in North America and, sophia seeds have been used as traditional medicine. It can be found throughout Canada as well as in Iran and China. Camelina and sophia meals are the by-products of the oil extraction process from these seeds and are high in protein, around 40%. Over the last few years, the attraction of bioactive peptide and proteins from food processing by-products has increased. Protein isolates play an integral part in the development of food with desirable functional properties, and their hydrolysates have been shown to possess pharmaceutical value. The present study investigates the potential of using ultrasound in improving the release of protein from camelina and sophia meals. In addition, the enzyme-assisted production of hydrolysates was explored. The application of ultrasound was found to significantly improve protein content and functional properties (water holding capacity, oil absorption capacity, foaming properties, and protein solubility) of both camelina and sophia protein isolates. Furthermore, the antioxidant capacity of camelina hydrolysates was higher than that of sophia hydrolysates. The scavenging of free radicals was mostly dependent on the molecular weight of protein hydrolysates. The highest antioxidant activities were exhibited in low-molecular-weight peptides. Hence, protein isolates and hydrolysates from camelina and sophia seeds have desirable characteristics and may serve as potential natural functional food ingredients.