Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
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2018
Authors
Knežević-Jugović, Zorica
Culetu, Alina
DUTA, Denisa
Mohan, Gabriela
Mijalković, Jelena
Stefanovic, Andrea
Šekuljica, Nataša
Đorđević, Verica

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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.
Keywords:
Enzymatic hydrolysis / Antioxidant capacity / Sensory quality / Soy proteins / Bioactive peptides / OptimizationSource:
Abstract Book / 9th Central European Congress on Food - CEFood, 2018, 110-Publisher:
- Sibiu, Romania : Ministry of Research and Innovation, RO and Lucian Blaga University of Sibiu
Funding / projects:
- EUREKA Project / SOYZYME E! 9936 - Design of novel enzyme-based technologies for structuring and processing of soy proteins
Institution/Community
Tehnološko-metalurški fakultetTY - CONF AU - Knežević-Jugović, Zorica AU - Culetu, Alina AU - DUTA, Denisa AU - Mohan, Gabriela AU - Mijalković, Jelena AU - Stefanovic, 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 Mijalković, Jelena and Stefanovic, 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., Mijalković, J., Stefanovic, 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, Mijalković J, Stefanovic 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, Mijalković, Jelena, Stefanovic, 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 .