Kesari dal was pre-treated to ensure a low β-ODAP neurotoxin (≈ 0.08%) content, following which it was subjected to liquid enzymatic hydrolysis (LEH), solid state enzymatic hydrolysis (SSEH) using alcalase, modified SSEH (MSSEH) using cellulase, amylase and alcalase to produce Kesari dal liquid hydrolysate (KDLH), Kesari dal hydrolysed meal (KDHM) and modified Kesari dal hydrolysed meal (MKDHM) respectively. The hydrolysis was carried out at varying E:S ratios and time of reaction as well as moisture content in the case of SSEH and MSSEH, to yield a higher degree of hydrolysis (DH). The experimental variants of liquid hydrolysates and hydrolysed meals generated from pre-treated Kesari dal flour (KDF), were tested for various physicochemical properties and biological activities. KDLH, KDHM and MKDHM displayed improved protein solubility with a maximum solubility of 58%, 43.3% and 43.2% for the highest DH of 40.1%, 28.7%, 30.9% respectively, achieved in each process. The emulsifying properties and foaming properties of the protein hydrolysates showed a decline with increase in DH. FTIR spectra for KDHM and particularly MKDHM revealed an increase in breakage of peptide bonds, however no change in heat stability was observed under TGA analysis. KDLH, KDHM and MKDHM were subjected to in-vitro protein digestion (IVPD) and their antioxidant activity and antidiabetic activity were evaluated before and after IVPD. Hydrolysed products (KDLH, KDHM and MKDHM) displayed increased bioactivities as compared to unhydrolyzed KD (pre-treated KDF and KDLE) and further displayed either an unaltered or improved antioxidant activity as well as antidiabetic activity after IVPD.

中文翻译：

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β-ODAP含量降低的Kesari dal（Lathyrus sativus）蛋白水解物的开发，具有抗氧化和抗糖尿病特性

对Kesari dal进行预处理以确保其低β-ODAP神经毒素（≈0.08％）含量，然后对其进行液体酶促水解（LEH），使用碱性蛋白酶的固态酶促水解（SSEH），经过修饰的SSEH（MSSEH），纤维素酶，淀粉酶和碱性蛋白酶产生Kesari DAL液体水解产物（KDLH），Kesari DAL水解粉（KDHM）和改性Kesari DAL分别水解粗粉（MKDHM）。在SSEH和MSSEH的情况下，水解在不同的E：S比和反应时间以及水分含量下进行，以产生更高的水解度（DH）。预处理的Kesari dal产生的液体水解物和水解粉的实验变体对面粉（KDF）进行了各种理化性质和生物活性测试。KDLH，KDHM和MKDHM显示出改善的蛋白质溶解度，最大溶解度分别为58％，43.3％和43.2％，最高DH分别达到40.1％，28.7％，30.9％。蛋白质水解物的乳化性能和发泡性能随DH的增加而下降。KDHM尤其是MKDHM的FTIR光谱显示肽键断裂的增加，但是在TGA分析下未观察到热稳定性的变化。对KDLH，KDHM和MKDHM进行体外蛋白质消化（IVPD），并在IVPD之前和之后评估其抗氧化活性和抗糖尿病活性。水解产品（KDLH，