|
KMID : 1134820210500121344
|
|
Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 12 p.1344 ~ p.1349
|
|
|
Properties and Antioxidant Activity of Ultrafiltered Soybean Peptides Using Enzymatic Hydrolysis
|
|
Oh Hyeon-Bin
Ra Ha-Na
Kim Kyung-Mi
Jang Hyun-Wook
Hwang Young
Shim Hyun-Jeong
Cho Yong-Sik
|
|
|
Abstract
|
|
|
|
This study aimed to analyze the physicochemical properties and antioxidant activity of low molecular weight peptides produced by the enzymatic hydrolysis of soy protein. Soy protein isolate was treated with 0.1% and 0.3% protease (w/w), and then each hydrolyzate was ultrafiltered using 3 kDa and 10 kDa membranes. The pH value of the hydrolyzate was significantly lower at higher enzyme concentrations, but there was no difference according to the molecular weight cut-off. The salinity did not show a significant variation in any of the treatment groups, and the total dissolved solids were the highest at 0.3% in the 10 kDa sample. The enzyme concentration of hydrolyzate affects its color more significantly than the molecular weight cut-off. The DPPH and ABTS radical scavenging activities were the highest in the sample, with 0.3% enzyme concentration and 10 kDa cut-off. Peptides under 3 kDa also had a significant effect on the antioxidant activity. The principal component analysis of the electronic tongue (e-tongue) data significantly distinguished 3 kDa and 10 kDa fractions with a 0.1% enzyme concentration. Based on these results, using the 0.3% enzyme for the enzymatic hydrolysis of soy protein can be an efficient method to produce seasoning materials that have functional properties from plant protein.
|
|
|
KEYWORD
|
|
|
antioxidant, e-tongue, peptide, soy protein, ultrafiltration
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|