Description
Title: Effects of Enzymatic Soybean Protein Hydrolysates’ Functional Properties and Antioxidant Activity on Hydrolysis Level
Abstract: Two proteolytic enzymes (Alcalase and Protamex) were used to prepare soybean protein hydrolysates, and their functional and antioxidant properties as well as the degree of hydrolysis (DH) were assessed. With a yield of 19.77% and a protein content of 51.64%, the highest DH value was 20%. All protein hydrolysates contained more than 41% of their total amino acid composition. Excellent solubility, emulsifying activity, and foaming capacity were all present in the protein hydrolysates from Protamex at pH 2.0, with values of 83.83%, 95.03 m2/g, and 93.84%, respectively. Alcalase had a water-holding capacity of 4.52 g/g, while Protamex had an oil-holding capacity of 4.91 g/g. Protamex had the highest antioxidant activity (62.07%), as determined by the samples’ reaction with DPPH (2,2-diphenyl-1-picrylhydrazyl), and the lowest reducing power (0.27). Alcalase showed an ABTS activity rate of 70.21%. These results suggested that soybean protein hydrolysates could be used to enhance the functional qualities, antioxidant activity, and nutritional value of soybeans.
Keywords: soybean protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; functional properties; antioxidant activity
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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