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The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates
Author(s) -
Chen Jiahui,
Cui Chun,
Zhao Haifeng,
Wang Haiping,
Zhao Mouming,
Wang Wei,
Dong Keming
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13668
Subject(s) - hydrolysate , antioxidant , hydrolysis , chemistry , food science , enzymatic hydrolysis , enzyme , soya bean , amino acid , chromatography , biochemistry
This study investigated the effect of high solid concentrations on the enzymatic hydrolysis and antioxidant activities of soya bean protein isolate hydrolysates ( SPIH s). The soya bean protein isolate at the concentration of 8%, 16%, 24% and 32% was hydrolysed to obtain SPIH with 21.5% degree of hydrolysis ( DH ), respectively. Results showed that, for the same DH , significant increases in reaction time and decrease in protein recovery were observed as solid concentrations increased. There was no significant difference in molecular weight distribution, but different amino acid compositions in supernatants of SPIH hydrolysed at different solid concentrations. The level of antioxidant amino acids in high solid concentration (32%) was higher than that in low solid concentration group, and antioxidant activity of SPIH increased with the solid concentration increased. Thus, increasing solid concentrations could increase the antioxidant activities and functional properties with low water costs.