Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates

Abstract

Soybean protein hydrolysates were prepared using two proteolytic enzymes (Alcalase and Protamex) and the degree of hydrolysis (DH) and their functional and antioxidant properties were evaluated. The highest DH value was 20%, with a yield of 19.77% and protein content of 51.64%. The total amino acid content was more than 41% for all protein hydrolysates. The protein hydrolysates from Protamex at pH 2.0 had excellent solubility, emulsifying activity, and foaming capacity, at 83.83%, 95.03 m2/g, and 93.84%, respectively. The water-holding capacity was 4.52 g/g for Alcalase, and the oil-holding capacity was 4.91 g/g for Protamex. The antioxidant activity (62.07%), as measured by the samples’ reaction with DPPH (2,2-diphenyl-1-picrylhydrazyl) and the reducing power (0.27) were the strongest for Protamex. An ABTS activity rate of 70.21% was recorded for Alcalase. These findings indicated a strong potential for the utilization of soybean protein hydrolysates to improve the functional properties and antioxidant activity of soybeans as well as their nutritional values.

Ultrasound-assisted limited enzymatic hydrolysis of high concentrated soy protein isolate: Alterations on the functional properties and its relation with hydrophobicity and molecular weight

“…EAI (presented in Fig. 8 a) of both traditional and ultrasound-assisted hydrolysates were found to be consistent with the findings that it was significantly affected by pH [56] . In this study, EAI of the hydrolysates increased as pH increased, except for the hydrolysate pretreated at 35 kHz frequency where a non-significant slight decrease was observed at pH 9.0 ( p > 0.05).…”

Optimization of Soy Protein Hydrolysis with Papain Enzyme and Its Cytotoxic Activity Against MCF-7 Cancer Cells

“…Soy protein isolate hydrolysis degree value at 0,5, 1,0, and 5,0% enzyme concentration the enzymatic reaction which was directly proportional to the enzyme concentration to a certain extent so that the reaction was in equilibrium. At equilibrium, the addition of enzyme concentration has no effect anymore [13].…”

Trends in Biological Ammonia Production

“…The form of soybean proteins (toasted or untoasted soybean meal (SM) protein, processed SM, heated SM, defatted SM, native SPI, etc.) and the enzymes/proteases impact the degree of hydrolysis (DH) and functional properties of the resulting hydrolysates [81]. The extent of protein denaturation that gives rise to different protein forms determines the level of resistance of the protein to proteolysis.…”