Impact of Different Enzymatic Processes on Antioxidant, Nutritional and Functional Properties of Soy Protein Hydrolysates Incorporated into Novel Cookies

Abstract

Soy protein concentrate (SPC) was hydrolyzed using several commercial food-grade proteases (Alcalase, Neutrase, papain, Everlase, Umamizyme, Flavourzyme) and their combination to obtain promising ingredients in the manufacture of functional bakery products. In all cases, the hydrolysis caused nutritional, sensory, and rheological changes in SPC, as well as protein structural changes like increased surface hydrophobicity and content of exposed SH groups with the magnitude of these changes depending on enzyme specificity. The hydrolysis with the combination of Neutrase and Flavourzyme (NeuFlav) increased essential amino acid content by 9.8% and that of Lys by 32.6% compared to SPC. This hydrolysate showed also significant antioxidant activities including ABTS and superoxide anion scavenging activity and metal-chelating ability. The addition of all hydrolysates in wheat flour decreased water adsorption and increased development time to some extent due to gluten network weakening, but also decreased the rate of starch retrogradation, contributing to the increase of the shelf-life of bakery products. The NeuFlav tasted less bitter than other hydrolysates, while E-nose provided a discrimination index of 93 between control and hydrolysates. It appeared that the addition of the NeuFlav hydrolysate in a cookie formulation improved protein content and nutritional quality and directed to its higher general consumer acceptability than cookies formulated with only wheat flour.

Bioactive Peptides as Antioxidants and Antimicrobials: Fundamentals and Applications

“…Protein digests have different antioxidant activities depending on the size of the peptides and their amino acid sequences as well as, the protein source and the hydrolysis condition (Shahidi and Zhong, 2015). Some bioactive peptides and their antioxidant activity, such as soy peptides obtained from soy protein using different enzymes (papain, pepsin, chymotrypsin, Alcalase, and Flavourzyme), have resulted in different degrees of hydrolysis that dictate the outcome (Knežević-Jugović et al, 2022). Whey protein hydrolysates are known for their radical scavenging activity and lipid oxidation inhibition (Kleekayai et al, 2020).…”

Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity

“…The bioactivities of the obtained hydrolysates, including in vitro antioxidant, anti-tyrosinase, and wound-healing abilities on fibroblast model, were also compared to those of unhydrolysed SPI and the hydrolysate obtained using the commercial enzyme -papain. The antioxidant capacity was selected for the assessment as this property has been investigated for SPI hydrolysates in various studies [Chen et al, 2020;Knežević-Jugović et al, 2023;Lee et al, 2008;Peñta-Ramos & Xiong, 2002]. Moreover, antioxidant peptides derived from the protein hydrolysates have captured great attention for their effects against oxidative stress--related diseases [Zhu et al, 2022].…”

Modification of rheological properties of animal and vegetable proteins treated with high‐intensity ultrasound: A review

“…Among the most widely used chemical methods are the use of hydrogen peroxide, ozone, acid, and alkaline solutions (Hawkins & Davies, 2019). On the other hand, the use of enzymes such as alcalase, protease, cellulose, and papain have also been used to modify the properties of proteins (Knežević‐Jugović et al., 2023). On the other hand, physical methods such as high hydrostatic pressure (Ding et al., 2022), microwave (Mahalaxmi et al., 2022), pulsed electric field (R. Wang et al., 2023), gamma radiation (Hassan et al., 2017), and ultrasound (Flores‐Jiménez et al., 2019), which are considered emerging green technologies, have been used to change the functional properties of proteins (Figure 1).…”