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Phenolic Antioxidants of Soy Protein Hydrolyzates
Author(s) -
PRATT DAN E.,
PIETRO CARMINE DI,
PORTER WILLIAM L.,
GIFFEE J. WALTER
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11018.x
Subject(s) - glycitein , genistein , daidzein , chemistry , isoflavones , food science , ferulic acid , chromatography , syringic acid , soy isoflavones , organic chemistry , biochemistry , antioxidant , gallic acid , biology , endocrinology
Soy protein hydrolyzate (SPH) was investigated to identify the phenolic compounds responsible for antioxidant activity. Three isoflavones–genistein, daidzein, and glycitein–were found in SPH. These are the same isoflavones that have been identified in raw soybeans. No isoflavone glycosides were found in SPH. The phenolic acids found in SPH were caffeic, ferulic, p‐coumaric, syringic, vanillic, gentisic, and p‐hydroxybenzoic acids. The compounds were identified by TLC, GLC and UV spectra. The isoflavones were confirmed by their mass spectra.