Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
文献类型： 外文期刊
第一作者： Xie, Mengxi
作者： Xie, Mengxi;Yu, Miao;Ma, Yuanyuan;An, Feiyu;Tao, Xinyu;Pan, Guoyang;Liu, Qu;Wu, Junrui;Wu, Rina;Zhang, Lanwei
作者机构：
关键词： Okara; Antioxidative peptides; Ultrasonication; B. subtilis; Peptides stability
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 439 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 +/- 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 +/- 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.
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