The growing demand for functional foods reflects greater consumer awareness of diet–health links, with bioactive peptides receiving increasing attention for their health-promoting effects. In this study, bioactive peptides exhibiting antioxidant, dipeptidyl peptidase-IV (DPP-IV) inhibitory, and angiotensin-converting enzyme (ACE) inhibitory activities were produced from a jack bean (Canavalia ensiformis) protein isolate using a continuous proteolysis system with two enzymes. This study encompassed two major phases: isolating protein from jack beans and implementing a continuous enzymatic hydrolysis process. Key variables examined included the enzyme-to-substrate ratio (E/S), pH level, and residence time (τ). Optimal performance was achieved at E/S = 5%, pH = 7.5, and τ = 12 h, yielding a permeate with peptide content of 0.6143 mg SE/mL, along with notable antioxidant capacity and ACE inhibition of 0.0454 mg TEAC/mL and 92.18%, respectively. These results confirm that the jack bean protein isolate is a viable substrate for generating multifunctional bioactive peptides. This study provides a foundation for scalable and sustainable production of functional food ingredients from underutilized legumes using continuous bioprocessing technology. Industrial relevance: Integrating a stirred tank reactor with membrane separation provides a promising approach for continuous bioactive peptide production using a free-enzyme system, helping to streamline processing, reduces the demand for enzyme immobilization, and minimizes batch-to-batch variability. This study shows that continuous hydrolysis of jack bean protein isolate in EMR can enhance antioxidant activity and ACE inhibition of the hydrolysates. This approach offers a safer and more efficient route to support the commercialization of jack bean-based functional products.
Cecilia et al. (Thu,) studied this question.