Production and Characterization of Spray Dried Protein Hydrolysate from Kidney Bean ( (Phaseolus L. Vulgaris) ) Prepared by Enzymatic Hydrolysis

Protein hydrolysate from kidney bean ( Phaseolus L. vulgaris ) has been prepared by enzymatic hydrolysis process using papain enzyme. Evaluation of the extent of protein hydrolysis was conducted by measuring the degree of hydrolysis (DH). The optimization of protein hydrolysate production has been carried out by analyzing the influences of papain enzyme concentration, temperature, and time of hydrolysis on the degree of hydrolysis (DH) using RSM Design. The optimized product was spray-dried and analyzed the proximate (moisture, lipid, protein) content. The protein hydrolysate powder product was characterized the foaming capacity and stability, and also by FTIR, and DSC methods. The optimum condition of enzymatic hydrolysis of kidney bean protein was obtained by an addition 3.0 % of papain enzyme at 58 o C for 7 hours. The functional groups present in the kidney bean protein hydrolyzate are amine group, amino, carboxyl; C-O, based on the thermal test, there is a peak point of the 7S protein (vicilin) and 11S (legumin), DH of powdered protein hydrolyzate is 6.30% and the liquid hydrolysate is 7.06%. The highest foaming capacity and stability of this product was reached at pH 3.0. DSC analysis of the product showed two peaks (Tm) at 66.2 o C and 105.6 o C.