Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates
In this work, the enzymatic hydrolysates of soybean protein were treated with acid at different pH values, and the differences in physicochemical properties, taste characteristics and in vitro antioxidant activities of the products were analyzed. Meanwhile, changes in peptide composition were also a...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120341 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592566809264128 |
|---|---|
| author | Liqi FAN Yang LIU Bao YANG Yi YU Wu LI Lei LIU Zhunchun LI Ao ZHA Jucai XU |
| author_facet | Liqi FAN Yang LIU Bao YANG Yi YU Wu LI Lei LIU Zhunchun LI Ao ZHA Jucai XU |
| author_sort | Liqi FAN |
| collection | DOAJ |
| description | In this work, the enzymatic hydrolysates of soybean protein were treated with acid at different pH values, and the differences in physicochemical properties, taste characteristics and in vitro antioxidant activities of the products were analyzed. Meanwhile, changes in peptide composition were also analyzed based on the peptidomics analysis to investigate the preparation characteristics of acid-soluble soy protein hydrolysates. The results showed an evident decrease in nitrogen recovery rate and total free amino acid contents after the acid treatment process. Nevertheless, only slight changes were observed in the antioxidant activity and peptide molecular weight distribution of the products.When the hydrolysates were acid-treated at pH5, the content of bitter hydrophobic amino acids was reduced, thereby the bitterness decreased. Additionally, the peptides identified from the enzymatic hydrolysates of soybean protein were primarily presented with the length values ranging from 2 to 5. For products treated at pH3, more pentapeptides and octapeptides were observed through the peptidomic analysis, while minor changes were observed for those treated at pH5. Moreover, compared with the product treated at pH3, the bitter taste of the hydrolysates could be evidently reduced after the acid treatment at pH5. Therefore, the acid treatment at pH5 was recommended for preparation of the acid-soluble soybean protein hydrolysates, which could help to achieve higher product yield (about 54.50%), better antioxidant activity and more potential antioxidant peptides (368), as well as a consistent peptide distribution and lower bitter taste. |
| format | Article |
| id | doaj-art-56bf32f778974a78b31a190a4b0bda65 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-56bf32f778974a78b31a190a4b0bda652025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01463535910.13386/j.issn1002-0306.20231203412023120341-3Preparation and Characteristics of Acid-soluble Soybean Protein HydrolysatesLiqi FAN0Yang LIU1Bao YANG2Yi YU3Wu LI4Lei LIU5Zhunchun LI6Ao ZHA7Jucai XU8School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSouth China Botanical Garden, Chinese Academy of Science, Guangzhou 510640, ChinaInfinitus (China) Commodity Co., Ltd., Jiangmen 529156, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaSchool of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, ChinaIn this work, the enzymatic hydrolysates of soybean protein were treated with acid at different pH values, and the differences in physicochemical properties, taste characteristics and in vitro antioxidant activities of the products were analyzed. Meanwhile, changes in peptide composition were also analyzed based on the peptidomics analysis to investigate the preparation characteristics of acid-soluble soy protein hydrolysates. The results showed an evident decrease in nitrogen recovery rate and total free amino acid contents after the acid treatment process. Nevertheless, only slight changes were observed in the antioxidant activity and peptide molecular weight distribution of the products.When the hydrolysates were acid-treated at pH5, the content of bitter hydrophobic amino acids was reduced, thereby the bitterness decreased. Additionally, the peptides identified from the enzymatic hydrolysates of soybean protein were primarily presented with the length values ranging from 2 to 5. For products treated at pH3, more pentapeptides and octapeptides were observed through the peptidomic analysis, while minor changes were observed for those treated at pH5. Moreover, compared with the product treated at pH3, the bitter taste of the hydrolysates could be evidently reduced after the acid treatment at pH5. Therefore, the acid treatment at pH5 was recommended for preparation of the acid-soluble soybean protein hydrolysates, which could help to achieve higher product yield (about 54.50%), better antioxidant activity and more potential antioxidant peptides (368), as well as a consistent peptide distribution and lower bitter taste.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120341soybean proteinenzymatic hydrolysatespreparation characteristicspeptidomicsantioxidant peptides |
| spellingShingle | Liqi FAN Yang LIU Bao YANG Yi YU Wu LI Lei LIU Zhunchun LI Ao ZHA Jucai XU Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates Shipin gongye ke-ji soybean protein enzymatic hydrolysates preparation characteristics peptidomics antioxidant peptides |
| title | Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates |
| title_full | Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates |
| title_fullStr | Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates |
| title_full_unstemmed | Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates |
| title_short | Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates |
| title_sort | preparation and characteristics of acid soluble soybean protein hydrolysates |
| topic | soybean protein enzymatic hydrolysates preparation characteristics peptidomics antioxidant peptides |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120341 |
| work_keys_str_mv | AT liqifan preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT yangliu preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT baoyang preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT yiyu preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT wuli preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT leiliu preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT zhunchunli preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT aozha preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates AT jucaixu preparationandcharacteristicsofacidsolublesoybeanproteinhydrolysates |