The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates

International Journal of Food Science and Technology

Volumn 53, Issue 4, 2018, Pages 954-961

  Chen, Jiahui ^a   Cui, Chun ^a   Zhao, Haifeng ^a   Wang, Haiping ^a   Zhao, Mouming ^a   Wang, Wei ^a   Dong, Keming ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Guangdong Weiwei Biotechnology Co LTD LTD   (China)

Author keywords

Antioxidant activity; enzymatic hydrolysis; solid concentrations; soya bean protein isolate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; HYDROLYSIS; MOLECULAR WEIGHT DISTRIBUTION; OILSEEDS; PROTEINS;

AMINO ACID COMPOSITIONS; ANTI-OXIDANT ACTIVITIES; DEGREE OF HYDROLYSIS; FUNCTIONAL PROPERTIES; HIGH SOLID CONCENTRATION; PROTEIN ISOLATES; PROTEIN RECOVERY; SOLID CONCENTRATIONS;

ENZYMATIC HYDROLYSIS;

EID: 85043575359     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13668     Document Type: Article

References (40)

1. Benzie, I.F. & Strain, J.J. (1996). The ferric reducing ability of plasma (frap) as a measure of “antioxidant power”: the frap assay. Analytical Biochemistry, 239, 70–76.
2. Butré, C.I., Wierenga, P.A. & Gruppen, H. (2012). Effects of ionic strength on the enzymatic hydrolysis of diluted and concentrated whey protein isolate. Journal of Agricultural and Food Chemistry, 60, 5644–5651.
3. Carrasco-Castilla, J., Hernández-Álvarez, A.J. & Jiménez-Martínez, C. (2012). Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates. Food Chemistry, 135, 1789–1795.
4. Castro, R.J.S.D. & Sato, H.H. (2015). Synergistic actions of proteolytic enzymes for production of soy protein hydrolysates with antioxidant activities: An approach based on enzymes specificities. Biocatalysis & Agricultural Biotechnology, 4, 694–702.
5. Castro, R.J.S.D. & Sato, H.H. (2016). Simultaneous hydrolysis of proteins from different sources to enhance their antibacterial properties through the synergistic action of bioactive peptides. Biocatalysis & Agricultural Biotechnology, 8, 209–212.
6. Cervantes, M.I., Balderas, P.M.D., Gutierrez-Banos, J.D., Orozco-Ibarra, M. & Fernandez-Rojas, B. (2013). Comparison of antioxidant activity of hydroethanolic fresh and aged garlic extracts and their effects on cerebral ischemia. Food Chemistry, 140, 343–352.
7. Chae, H.J., Joo, H. & In, M.J. (2001). Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. Bioresource Technology, 76, 253–258.
8. Chandrasekara, A. & Shahidi, F. (2010). Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry, 58, 6706–6714.
9. Chen, H., Muramoto, K., Yamauchi, F. & Nokihara, K. (1996). Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. Journal of Agricultural and Food Chemistry, 44, 2619–2623.
10. Chen, L., Chen, J., Ren, J. & Zhao, M. (2011). Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59, 2600–2609.
11. Chiang, W.D., Tsou, M.J. & Tsai, Z.Y. (2006). Angiotensin I-converting enzyme inhibitor derived from soy protein hydrolysate and produced by using membrane reactor. Food Chemistry, 98, 725–732.
12. Chung, Y., Chang, C., Chao, W., Lin, C. & Chou, S. (2002). Antioxidative activity and safety of the 50 ethanolic extract from red bean fermented by bacillus subtilis IMR-NK1. Journal of Agricultural and Food Chemistry, 50, 2454–2458.
13. Cole, N. & Ralston, G.B. (1994). Enhancement of self-association of human spectrin by polyethylene glycol. International Journal of Biochemistry, 26, 799–804.
14. Cui, C., Hu, Q., Ren, J., Zhao, H., You, L. & Zhao, M. (2013). Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis. Journal of Agricultural and Food Chemistry, 61, 5706–5714.
15. Cui, C., Qian, Y., Sun, W. & Zhao, H. (2016). Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. International Journal of Food Science & Technology, 51, 1298–1304.
16. Cumby, N., Zhong, Y., Naczk, M. & Shahidi, F. (2008). Antioxidant activity and water-holding capacity of canola protein hydrolysates. Food Chemistry, 109, 144–148.
17. Fonkwe, L.G. & Singh, R.K. (1996). Protein recovery from mechanically deboned turkey residue by enzymic hydrolysis. Process Biochemistry, 37, 605–616.
18. Guo, H., Kouzuma, Y. & Yonekura, M. (2009). Structures and properties of antioxidative peptides derived from royal jelly protein. Food Chemistry, 113, 238–245.
19. Hardt, N.A., van der Goot, A.J. & Boom, R.M. (2013). Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties. Journal of Cereal Science, 57, 531–536.
20. Hardt, N.A., Janssen, A.E.M. & Boom, R.M. (2014). Factors impeding enzymatic wheat gluten hydrolysis at high solid concentrations. Biotechnology an Bioengineering, 111, 1304–1312.
21. Hu, H., Wu, J., Li-Chan, E.C.Y., Zhu, L., Zhang, F. & Xu, X. (2013). Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids, 30, 647–655.
22. Jamdar, S.N., Rajalakshmi, V., Pednekar, M.D., Juan, F., Yardi, V. & Sharma, A. (2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ace inhibitory activity of peanut protein hydrolysate. Food Chemistry, 121, 178–184.
23. Krause, W., Partzsch, M. & Koch, J. (1999). Chymosin catalysed hydrolysis of isolated β-casein in diluted solution and in systems with reduced water content. Milchwissenschaft-Milk Science International, 54, 569–573.
24. Li, B., Chen, F., Wang, X., Ji, B. & Wu, Y. (2007). Isolation and identification of antioxidative peptides from porcine collagen hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 102, 1135–1143.
25. Li, W., Wang, Y. & Zhao, H. (2016). Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer. Food Hydrocolloids, 60, 453–460.
26. Liu, C., Wang, H., Cui, Z. et al. (2007). Optimization of extraction and isolation for 11S and 7S globulins of soybean seed storage protein. Food Chemistry, 102, 1310–1316.
27. Lule, V.K., Garg, S. & Pophaly, S.D. (2015). Potential health benefits of lunasin: a multifaceted soy-derived bioactive peptide. Journal of Food Science, 80, R485–R494.
28. Murase, H., Nagao, A. & Terao, J. (1993). Antioxidant and emulsifying activity of n-(long-chain-acyl) histidine and n-(long-chain-acyl) carnosine. Journal of Agricultural and Food Chemistry, 41, 1601–1604.
29. Nam, K.A., You, S.G. & Kim, S.M. (2008). Molecular and physical characteristics of squid (todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysates. Journal of Food Science, 73, 249–255.
30. Nilsang, S., Lertsiri, S., Suphantharika, M. & Assavanig, A. (2005). Optimization of enzymatic hydrolysis of fish soluble concentrcuiate by commercial proteases. Journal of Food Engineering, 70, 571–578.
31. Oliveira, C.F., Coletto, D. & Correa, A.P.F. (2014). Antioxidant activity and inhibition of meat lipid oxidation by soy protein hydrolysates obtained with a microbial protease. International Food Research Journal, 21, 775–781.
32. Peñta-Ramos, E.A. & Xiong, Y.L. (2002). Antioxidant activity of soy protein hydrolysates in a liposomal system. Journal of Food Science, 67, 2952–2956.
33. Qian, Z.J., Jung, W.K. & Kim, S.K. (2007). Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw. Bioresource Technology, 99, 1690–1698.
34. Rivas, G., Fernandez, J.A. & Minton, A.P. (1999). Direct observation of the self-association of dilute proteins in the presence of inert macromolecules at high concentration via tracer sedimentation equilibrium: theory, experiment, and biological significance. Biochemistry, 38, 9379–9388.
35. Roberts, K.M. & Lavenson, D.M. (2011). The effects of water interactions in cellulose suspensions on mass transfer and saccharification efficiency at high solids loadings. Cellulose, 18, 759–773.
36. Ruan, C., Chi, Y. & Zhang, R. (2010). Kinetics of hydrolysis of egg white protein by pepsin. Czech Journal of Food Sciences, 28, 355–363.
37. Sun, T. & Ho, C. (2005). Antioxidant activities of buckwheat extracts. Food Chemistry, 90, 743–749.
38. Wang, J., Wang, Y., Dang, X., Zheng, X. & Zhang, W. (2013). Housefly larvae hydrolysate: orthogonal optimization of hydrolysis, antioxidant activity, amino acid composition and functional properties. BMC Research Notes, 6, 1–10.
39. Zhang, L., Li, J. & Zhou, K. (2009). Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresource Technology, 101, 2084–2089.
40. Zhang, Y., Chen, T., Zhang, X., Xia, S., Jia, C. & Eric, K. (2014). Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate. European Food Research and Technology, 238, 957–968.