Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 4, 2010, Pages 677-683

  Liu, Tong Xun ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Chemical modification; Enzymatic hydrolysis; Soy protein isolate

Indexed keywords

ALCALASE; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DISULFIDE BONDS; PEPTIDE NITROGEN; PROTEIN HYDROLYSIS; RADICAL SCAVENGING ACTIVITY; SIDE CHAINS; SODIUM SULFITE; SOY PROTEIN ISOLATES; STERIC HINDRANCE EFFECTS; SUCCINYLATION; THERMAL TREATMENT;

AMINO ACIDS; CHEMICAL MODIFICATION; PEPTIDES; PHOSPHORYLATION; SODIUM;

ENZYMATIC HYDROLYSIS;

GLYCINE MAX;

EID: 78049433251     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.08.004     Document Type: Article

References (26)

1. S. Abtahi, and M. Aminlari Effect of sodium sulfite, sodium bisulfite, cysteine, and pH on protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of soybean milk base Journal of Agricultural and Food Chemistry 45 12 1997 4768 4772
2. N.J. Adamson, and E.C. Reynolds Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity Enzyme and Microbial Technology 19 1996 202 207
3. G. Atmaca Antioxidant effects of sulfur-containing amino acids Yonsei Medical Journal 45 5 2004 776 788
4. A.C. Beckwith, J.W. Paulis, and J.S. Wall Direct estimation of lysine in corn meals by the ninhydrin color reaction Journal of Agricultural and Food Chemistry 23 1975 194 196
5. C. Beermann, M. Euler, J. Herzberg, and B. Stahl Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate European Food Research and Technology 229 2009 637 644
6. S. Benjakul, and M.T. Morrissey Protein hydrolysates from Pacific whiting solid wastes Journal of Agricultural and Food Chemistry 45 1997 3423 3430
7. T. Beveridge, S.J. Toma, and S. Nakai Determination of SH-and SS-groups in some food proteins using Ellman's reagent Journal of Food Science 39 1974 49 51
8. G. Bounous, and J.H. Molson The antioxidant system Anticancer Research 23 2B 2003 1411 1416
9. K.M. Chan, E.A. Decker, and C. Feustman Endogenous skeletal muscle antioxidants Critical Reviews in Food Science and Nutrition 34 1994 403 426
10. H.-M. Chen, K. Muramoto, and F. Yamauchi Structural analysis of antioxidative peptides from soybean β-conglycinin Journal of Agricultural and Food Chemistry 43 1995 574 578
11. H.-M. Chen, K. Muramoto, F. Yamauchi, K. Fujimoto, and K. Nokihara Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein Journal of Agricultural and Food Chemistry 46 1998 49 53
12. T. Considine, H.A. Patel, S.G. Anema, H. Singh, and L.K. Creamer Interactions of milk proteins during heat and high hydrostatic pressure treatments-A review Innovative Food Science & Emerging Technologies 8 2007 1 23
13. C. Cui, X. Zhou, M. Zhao, and B. Yang Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins Innovative Food Science and Emerging Technologies 10 2008 37 41
14. H.S. Groninger Jr. Preparation and properties of succinylated fish myofibrillar protein Journal of Agricultural and Food Chemistry 21 1973 978 981
15. A. Iwaniak, and P. Minkiewicz Proteins as the source of physiologically and functionally active peptides Acta Scientiarum Polonorum Technologia Alimentaria 6 3 2007 5 15
16. C.L. Jao, and W.C. Ko 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolysates from tuna cooking juice Fisheries Science 68 2002 430 435
17. S.-Y. Jun, P.-J. Park, W.-K. Jung, and S.-K. Kim Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein European Food Research and Technology 219 2004 20 26
18. H. Korhonen, and A. Pihlanto Food-derived bioactive peptides- Opportunities for designing future foods Current Pharmaceutical Design 9 16 2003 1297 1308
19. G. Matheis, M.H. Penner, R.E. Feeney, and J.R. Whitaker Phosphorylation of casein and lysozyme by phosphorus oxychloride Journal of Agricultural and Food Chemistry 31 2 1983 379 387
20. E.A. Pena-Ramos, and Y.L. Xiong Antioxidative activity of soy protein hydrolysates in a liposomal system Journal of Food Science 67 2002 2952 2956
21. E.A. Pena-Ramos, and Y.L. Xiong Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties Meat Science 64 2003 259 263
22. P.J. Quinn, A.A. Boldyrev, and V.E. Formazuyk Carnosine: Its properties, functions and potential therapeutic applications Molecular Aspects of Medicine 13 1992 379 444
23. H.-Y. Sung, H.-J. Chen, T.-Y. Liu, and J.-C. Su Improvement of the functionalities of soy protein isolate through chemical phosphorylation Journal of Food Science 48 3 1983 716 721
24. H.-C. Wu, H.-M. Chen, and C.-Y. Shiau Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus) Food Research International 36 2003 949 957
25. N. Yamamoto, M. Ejiri, and S. Mizuno Biogenic peptides and their potential use Current Pharmaceutical Design 9 16 2003 1345 1355
26. G. Yen, and J. Wu Antioxidant and radical scavenging properties of extract from Ganoderma tsugae Food Chemistry 65 1999 375 379