Bioconversion of Pulse Husk into Value-Added Protein Hydrolysates through Enzyme-Assisted Hydrolysis

¹ Department of Food Processing and Technology, Gautam Buddha University, Greater Noida, U.P. India
² College of Dairy Technology, Etawah, U.P., affiliated to Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, U.P., India

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Pulse husks is a byproducts which is generated in huge amounts during pulse milling, are generally discarded or underutilized regardless of being rich sources of phytochemicals (such as phenolic and antioxidants) and dietary fiber, and other bioactive compounds. The sustainable valorization of these agro- industrial by-products is a promising strategy to reduce environmental impact and potential source for formulation of health-oriented food ingredients. The present study focuses on the utilization of pulse husks into value added protein hydrolysates using enzymatic hydrolysis. The protein hydrolysates are evaluated for physico-chemical characterization, bioactive and functional properties. The results demonstrated that the protein hydrolysates exhibited improved solubility and antioxidant activity, which increases its application as functional and nutraceutical products. This research aims to promote circular economy principles in the food processing sector by converting pulse husks from low-value waste into high-value functional ingredients. The outcomes are expected to contribute to the development of sustainable functional foods, support waste reduction strategies, and provide nutritionally enhanced ingredients suitable for health- conscious consumers.