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

文献类型： 外文期刊

第一作者： Islam, Monirul

作者： Islam, Monirul;Fan, Bei;Tong, Litao;Wang, Fengzhong;Islam, Monirul;Huang, Yatao;Islam, Serajul

作者机构：

关键词： soybean protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; functional properties; antioxidant activity

期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）

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年卷期： 2022 年 27 卷 18 期

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收录情况： SCI

摘要： 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 m(2)/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.

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