TY  - CONF
AU  - Knežević-Jugović, Zorica
AU  - Culetu, Alina
AU  - Duta, Denisa
AU  - Mohan, Gabriela
AU  - Jovanović, Jelena
AU  - Stefanović, Andrea
AU  - Šekuljica, Nataša
AU  - Đorđević, Verica
PY  - 2018
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6266
AB  - Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.
PB  - Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu
C3  - Abstract Book / 9th Central European Congress on Food - CEFood
T1  - Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
SP  - 110
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6266
ER  - 

@conference{
author = "Knežević-Jugović, Zorica and Culetu, Alina and Duta, Denisa and Mohan, Gabriela and Jovanović, Jelena and Stefanović, Andrea and Šekuljica, Nataša and Đorđević, Verica",
year = "2018",
abstract = "Introduction: Soy proteins are widely used in several food products in the forms of soy
flour, soy protein concentrate (SPC) and soy protein isolate (SPI) to improve water and
fat binding ability and improve nutritional content. Recent research efforts in this field
continue to look at novel functional properties of soy proteins through physical,
chemical or enzymatic modifications [1]. Although it has been demonstrated that the
enzymatic hydrolysis of SPI is a suitable route to improve its antioxidant properties,
there is a general lack of knowledge about the potential for beneficial effects of
protease hydrolysis on soy products other than SPI, such as soy flour or SPC. The aim
of this study was to investigate the antioxidant activities, and color of spray-dried
hydrolysates of SPC obtained with several proteases.
Materials and methods: A commercial SPC (protein content 71.24%) was a gift from
the SOJAPROTEIN, Bečej. The proteases used were: alcalase® 2.4L, neutrase® 0.8L,
papain, everlase 16.0 L (Sigma) and umamizyme (Amano Enzyme Inc). The
antioxidant activity was tested by using several methods: DPPH, ABTS, and linoleic
acid emulsion system [2].
Results: Process parameters like substrate concentration, E/S ratio, temperature, and
DH have been optimized for each selected enzyme or their combination. The five
proteolytic enzymes used for hydrolysis of SPC led to different reaction kinetics
resulting also in different peptide profiles determined by gel filtration chromatography
using Sephadex G-50.
Conclusions: The alcalase hydrolysate seemed to be the most effective antioxidant
determined by DPPH, ABTS, and linoleic acid emulsion system assays. The enzymatic
hydrolysis in all cases resulted in an increase in the antioxidant activity of hydrolysate
and all hydrolysates showed significantly changed color compared to SPC.",
publisher = "Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu",
journal = "Abstract Book / 9th Central European Congress on Food - CEFood",
title = "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins",
pages = "110",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6266"
}

Knežević-Jugović, Z., Culetu, A., Duta, D., Mohan, G., Jovanović, J., Stefanović, A., Šekuljica, N.,& Đorđević, V.. (2018). Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood
Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu., 110.
https://hdl.handle.net/21.15107/rcub_technorep_6266

Knežević-Jugović Z, Culetu A, Duta D, Mohan G, Jovanović J, Stefanović A, Šekuljica N, Đorđević V. Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins. in Abstract Book / 9th Central European Congress on Food - CEFood. 2018;:110.
https://hdl.handle.net/21.15107/rcub_technorep_6266 .

Knežević-Jugović, Zorica, Culetu, Alina, Duta, Denisa, Mohan, Gabriela, Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Đorđević, Verica, "Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins" in Abstract Book / 9th Central European Congress on Food - CEFood (2018):110,
https://hdl.handle.net/21.15107/rcub_technorep_6266 .