Volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate hydrolyzates obtained from combined high temperature pre-treatment and enzymatic hydrolysis

Preventive Nutrition and Food Science

Volumn 21, Issue 4, 2016, Pages 338-347

  Yoo, Sang Hun ^a   Chang, Yoon Hyuk ^b  

^a Youngsan University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Beany flavor; Hydrolyzates; Soy protein isolate

Indexed keywords

EID: 85011599035     PISSN: 22871098     EISSN: 22878602     Source Type: Journal    
DOI: 10.3746/pnf.2016.21.4.338     Document Type: Article

References (33)

1. Liu TX, Zhao M. 2010. Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates. Innovative Food Sci Emerging Technol 11: 677-683.
2. Chen L, Chen J, Ren J, Zhao M. 2011. Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties. Food Hydrocolloids 25: 887-897.
3. Nishinari K, Fang Y, Guo S, Phillips GO. 2014. Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocolloids 39: 301-318.
4. Hakkak R, Korourian S, Ronis MJJ, Johnston JM, Badger TM. 2001. Soy protein isolate consumption protects against azoxymethane-induced colon tumors in male rats. Cancer Lett 166: 27-32.
5. Cuevas AM, Irribarra VL, Castillo OA, Yañez MD, Germain AM. 2003. Isolated soy protein improves endothelial function in postmenopausal hypercholesterolemic women. Eur J Clin Nutr 57: 889-894.
6. Hua Y, Huang Y, Qiu A, Liu X. 2005. Properties of soy protein isolate prepared from aqueous alcohol washed soy flakes. Food Res Int 38: 273-279.
7. Kong X, Li X, Wang H, Hua Y, Huang Y. 2008. Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate. Food Chem 106: 1093-1099.
8. Kato H, Doi Y, Tsugita T, Kosai K, Kamiya T, Kurata T. 1981. Changes in volatile flavour components of soybeans during roasting. Food Chem 7: 87-94.
9. Solina M, Baumgartner P, Johnson RL, Whitfield FB. 2005. Volatile aroma components of soy protein isolate and acidhydrolysed vegetable protein. Food Chem 90: 861-873.
10. Kumar V, Rani A, Pandey V, Chauhan GS. 2006. Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem 99: 563-568.
11. Kudre TG, Benjakul S. 2013. Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour. Food Chem 141: 1390-1397.
12. Lamsal BP, Jung S, Johnson LA. 2007. Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis. LWT-Food Sci Technol 40: 1215-1223.
13. Tsou MJ, Kao FJ, Lu HC, Kao HC, Chiang WD. 2013. Purification and identification of lipolysis-stimulating peptides derived from enzymatic hydrolysis of soy protein. Food Chem 138: 1454-1460.
14. Wu J, Ding X. 2002. Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides. Food Res Int 35: 367-375.
15. Zhong F, Liu J, Ma J, Shoemaker CF. 2007. Preparation of hypocholesterol peptides from soy protein and their hypocholesterolemic effect in mice. Food Res Int 40: 661-667.
16. Tang X, Wu Q, Le G, Shi Y. 2012. Effects of heat treatment on structural modification and in vivo antioxidant capacity of soy protein. Nutrition 28: 1180-1185.
17. Marsman GJP, Gruppen H, Mul AJ, Voragen AGJ. 1997. In vitro accessibility of untreated, toasted, and extruded soybean meals for proteases and carbohydrases. J Agric Food Chem 45: 4088-4095.
18. Molina E, Papadopoulou A, Ledward DA. 2001. Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins. Food Hydrocolloids 15: 263-269.
19. Sathivel S, Bechtel PJ, Babbitt J, Smiley S, Crapo C, Reppond KD, Prinyawiwatkul W. 2003. Biochemical and functional properties of herring (Clupea harengus) byproduct hydrolysates. J Food Sci 68: 2196-2200.
20. AACC. 2000. Nitrogen: AACCI Method 46-13.01. In AACC International Approved Methods. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA.
21. Woolfenden EA, McClenny WA. 1999. Determination of volatile organic compounds in ambient air using active sampling onto sorbent tubes: Method TO-17. In Compendium of Methods for the Determination of Toxic Organic Compounds in Ambient Air. 2nd ed. US Environmental Protection Agency, Cincinnati, OH, USA. p 25-26.
22. Yasumatsu K, Sawada K, Moritaka S, Misaki M, Toda J, Wada T, Ishii K. 1972. Whipping and emulsifying properties of soybean products. Agric Biol Chem 36: 719-727.
23. Zhu CZ, Zhang WG, Kang ZL, Zhou GH, Xu XL. 2014. Stability of an antioxidant peptide extracted from Jinhua ham. Meat Sci 96: 783-789.
24. Marklund S, Marklund G. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474.
25. Surówka K, Zmudziński D. 2004. Functional properties modification of extruded soy protein concentrate using Neutrase. Czech J Food Sci 22: 163-174.
26. Poliseli-Scopel FH, Gallardo-Chacón JJ, Juan B, Guamis B, Ferragut V. 2013. Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation. Food Chem 141: 2541-2548.
27. Wang ZH, Dou J, Macura D, Durance TD, Nakai S. 1997. Solid phase extraction for GC analysis of beany flavours in soymilk. Food Res Int 30: 503-511.
28. Bueno AS, Pereira CM, Menegassi B, Aréas JAG, Castro IA. 2009. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. J Food Eng 90: 504-510.
29. Zhang L, Li J, Zhou K. 2010. Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresour Technol 101: 2084-2089.
30. de Castro RJS, Sato HH. 2014. Advantages of an acid protease from Aspergillus oryzae over commercial preparations for production of whey protein hydrolysates with antioxidant activities. Biocatal Agric Biotechnol 3: 58-65.
31. Behera BC, Adawadkar B, Makhija U. 2003. Inhibitory activity of xanthine oxidase and superoxide-scavenging activity in some taxa of the lichen family Graphidaceae. Phytomedicine 10: 536-543.
32. Wang J, Wang Y, Liu X, Yuan Y, Yue T. 2013. Free radical scavenging and immunomodulatory activities of Ganoderma lucidum polysaccharides derivatives. Carbohydr Polym 91: 33-38.
33. Tsumura K, Saito T, Tsuge K, Ashida H, Kugimiya W, Inouye K. 2005. Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT-Food Sci Technol 38: 255-261.