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Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates

文献类型： 外文期刊

作者： Qi, Qianhui 1 ; Zhang, Guohua 1 ; Wang, Wei 2 ; Sadiq, Faizan Ahmed 3 ; Zhang, Yu 2 ; Li, Xue 2 ; Chen, Qihe 5 ; Xia, Qile 2 ; Wang, Xinquan 2 ; Li, Yougui 2 ;

作者机构： 1.Shanxi Univ, Coll Life Sci, Taiyuan, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou, Peoples R China

3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Peoples R China

4.Minist Agr & Rural Affairs China, Key Lab Informat Traceabil Agr Prod, Hangzhou, Peoples R China

5.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou, Peoples R China

关键词： antioxidative activity; germinated soybean; isolation; purification; protein hydrolysates

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： In this study, soybeans during different germination stages were described and compared with regard to morphology, water content, protein, amino acids, and isoflavones. The optimal conditions for the hydrolysis of proteins obtained from germinated soybeans were determined using the response surface methodology. Gel filtration chromatography was used to separate germinated soybean protein hydrolysates after ultrafiltration, whereas 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ABTS(center dot+), and FRAP assays were used to assess the antioxidant activity of different fractions. Findings of this study revealed that protein and isoflavone contents were high in soybean at 24 h following germination (the bud was about 0.5-1 cm). The proteins from germinated soybeans were hydrolyzed and separated into five fractions (G1-G5) and evaluated in terms of their molecular weight and antioxidant activity. Interestingly, the antioxidant activity was found to be higher in germinated soybean protein hydrolysates than in other soybean protein hydrolysates derived from soybean meal protein. This suggests that germination can effectively improve the utilization rate of soybean proteins. The antioxidant activity of G3 was best among G1-G5. The results obtained in this study demonstrate that germination for 24 h when the bud length is about 0.5-1 cm can be applied as a special pretreatment of plant seeds in the development of germinated foods. These findings can be used to identify the structure of the potential antioxidative hydrolysates for their possible exploitation in functional foods.

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