Production of antioxidant soy protein hydrolysates by sequential ultrafiltration and nanofiltration

Journal of Membrane Science

Volumn 429, Issue , 2013, Pages 81-87

  Ranamukhaarachchi, Sahan ^a   Meissner, Lena ^a   Moresoli, Christine ^a  

^a UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Antioxidant capacity; Membrane fouling; Nanofiltration; Soy protein hydrolysate; Ultrafiltration

Indexed keywords

ANTIOXIDANT CAPACITY; FRACTIONATION PROCESS; NF MEMBRANES; RETENTATE; SOY PROTEIN HYDROLYSATE; SOY PROTEIN ISOLATES; THIN FILM COMPOSITE MEMBRANES; TOTAL SOLIDS;

COMPOSITE MEMBRANES; ENZYMATIC HYDROLYSIS; HEATING; MEMBRANE FOULING; ULTRAFILTRATION;

NANOFILTRATION;

PROTEIN HYDROLYSATE; SOYBEAN PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; FILM; HEAT TREATMENT; HYDROLYSIS; NANOFILTRATION; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN ISOLATION; ULTRAFILTRATION;

EID: 84871462783     PISSN: 03767388     EISSN: 18733123     Source Type: Journal    
DOI: 10.1016/j.memsci.2012.10.040     Document Type: Article

References (31)

1. Hartmann R., Meisel H. Food-derived peptides with biological activity: from research to food applications. Curr. Opin. Biotechnol. 2007, 18:163-169.
2. Hori G., Wang M.F., Chan Y.C., Komatsu T., Wong Y.C., Chen T.H. Soy protein hydrolyzate with bound phospholipids reduces serum cholesterol levels in hypercholesterolemic adult male volunteers. Biosci. Biotechnol. Biochem. 2001, 65:72-79.
3. Chen H., Muramoto K., Yamauchi F., Fujimoto K., Nokihara K. Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. J. Agric. Food Chem. 1998, 46:49-53.
4. Chen H.M., Muramoto K., Yamauchi F. Structural-analysis of antioxidative peptides from soybean beta-conglycinin. J. Agric. Food Chem. 1995, 43:574-578.
5. Chen H.M., Muramoto K., Yamauchi F., Nokihara K. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J. Agric. Food Chem. 1996, 44:2619-2623.
6. Gibbs B.F., Zougman A., Masse R., Mulligan C. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Res. Int. 2004, 37:123-131.
7. Wu J., Ding X. Hypotensive and physiological effect of angiotensin converting enzyme inhibitory peptides derived from soy protein on spontaneously hypertensive rats. J. Agric. Food Chem. 2001, 49:501-506.
8. Yoshikawa M., Fujita H., Matoba N., Takenaka Y., Yamamoto T., Yamauchi R., Tsuruki H., Takahata K. Bioactive peptides derived from food proteins preventing lifestyle-related diseases. BioFactors 2000, 12:143-146.
9. Moure A., Dominguez H., Parajo J.C. Fractionation and enzymatic hydrolysis of soluble protein present in waste liquors from soy processing. J. Agric. Food Chem. 2005, 53:7600-7608.
10. Moure A., Dominguez H., Parajo J.C. Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem. 2006, 41:447-456.
11. Pouliot Y., Wijers M.C., Gauthier S.F., Nadeau L. Fractionation of whey protein hydrolysates using charged UF/NF membranes. J. Membr. Sci. 1999, 158:105-114.
12. Tsuru T., Shutou T., Nakao S., Kimura S. Peptide and amino-acid separation with nanofiltration membranes. Sep. Sci. Technol. 1994, 29:971-984.
13. Trimmer J.M.K. Properties of Nanofiltration Membranes; Model Development and Industrial Applications 2001, Technische Universiteit Eindhoven, Eindhoven, Netherlands.
14. Langevin M.E., Roblet C., Moresoli C., Ramassamy C., Bazinet L. Comparative application of pressure- and electrically-driven membrane processes for isolation of bioactive peptides from soy protein hydrolysate. J. Membr. Sci. 2012, 403-404:15-24.
15. Korhonen H., Pihlanto A. Bioactive peptides: production and functionality. Int. Dairy J. 2006, 16:945-960.
16. Vilela R.M., Lands L.C., Chan H.M., Azadi B., Kubow S. High hydrostatic pressure enhances whey protein digestibility to generate whey peptides that improve glutathione status in CFTR-deficient lung epithelial cells. Mol. Nutr. Food Res. 2006, 50(11):1013-1029.
17. Frey P.A., Hegeman A.D. Enzymatic Reaction Mechanisms 2007, Oxford University Press, New York.
18. Ma Y., Wang T. Deactivation of soybean agglutinin by enzymatic and other physical treatments. J. Agric. Food Chem. 2010, 58:11413-11419.
19. Skorepova J., Moresoli C. Carbohydrate and mineral removal during the production of low-phytate soy protein isolate by combined electroacidification and high shear tangential flow ultrafiltration. J. Agric. Food Chem. 2007, 55:5645-5652.
20. Bissegger S. Development of a Supplement for CHO Cell Culture Serum-Free Media by the Fractionation of Peptide Mixtures Using Nanofiltration 2009, University of Waterloo, Waterloo, Canada.
21. Church F.C., Porter D.H., Catignani G.L., Swaisgood H.E. An o-phthalaldehyde spectrophotometric assay for proteinases. Anal. Biochem. 1985, 146:343-348.
22. Ubeda C., Hidalgo C., Torija M.J., Mas A., Troncoso A.M., Morales M.L. Evaluation of antioxidant activity and total phenols index in persimmon vinegars produced by different processes. LWT: Food Sci. Technol. 2011, 44:1591-1596.
23. Zielinska D., Szawara-Nowak D., Zielinski H. Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment. J. Agric. Food Chem. 2007, 55:6124-6131.
24. Liua Z.S., Changa S.K.C., Li T.L., Tatsumic E. Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Res. Int. 2004, 37(8):815-822.
25. Achouri A., Wang Z., Xu S.Y. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates. Food Res. Int. 1998, 31:617-623.
26. Jiang J., Xiong Y.L., Chen J. pH shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. J. Agric. Food Chem. 2010, 58:8035-8042.
27. Apak R., Gücļü K., Demirata B., Özyürek M., Çelik S.E., Bektasoglu B. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 2007, 12:1496-1547.
28. Park S.Y., Lee J., Baek H., Lee H.G. Purification and characterization of antioxidant peptides from soy protein hydrolysate. J. Food Biochem. 2010, 34:120-132.
29. Roblet C., Amiot J., Lavigne C., Marette A., Lessard M., Jean J., Ramassamy C., Moresoli C., Bazinet L. Screening of in vitro bioactivities of a soy protein hydrolysate separated by hollow fiber and spiral-wound ultrafiltration membranes. Food Res. Int. 2012, 46(1):237-249.
30. Zhang L., Li J., Zhou K. Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresour. Technol. 2010, 101:2084-2089.
31. D.B. Haytowitz, S. Bhagwat, USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2, vol. 2011, 2010, p. 48.