Bioactive properties of peptides obtained from Argentinian defatted soy flour protein by Corolase PP hydrolysis

Food Chemistry
Ezequiel R CoscuetaManuela E Pintado

Abstract

Enzymatic hydrolysis of soybean meal protein isolate (SPI) obtained under two temperature conditions with Corolase PP was studied, assessing the impact of hydrolysis on potential antioxidant and antihypertensive activities. The protein was isolated from soybean meal under controlled conditions of time and temperature (70 °C, 1h; 90 °C, 30 min). Degree of hydrolysis assessed the progress of hydrolysis at different sampling times. For hydrolysates the antioxidant and angiotensin-converting-enzyme (ACE) inhibitory activities were measured. As observed, the DH was increasing until reaching 20% at 10h with disappearance of globular proteins and generation of low molecular weight peptides (less than 3kDa). A significant increase in antioxidant and ACE inhibitory capacities was observed. Five main peptides were identified, which may explain through their sequences the bioactive properties analyzed. Through this study was possible to obtain for the first time with Corolase PP soy hydrolysates with potential antioxidant and ACE inhibitory activities, which can be used to obtain new added value functional ingredients from soy meal.

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Citations

Aug 11, 2016·Food Chemistry·Ezequiel R CoscuetaBibiana B Nerli
Mar 30, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xixi CaiShaoyun Wang
Jun 7, 2020·Applied Biochemistry and Biotechnology·Andréia Monique LermenDaniel Joner Daroit
Sep 19, 2020·Applied Microbiology and Biotechnology·Tolulope Joshua Ashaolu
Jul 11, 2020·Biotechnology Letters·Mayara C S BarcelosGustavo Molina
Feb 6, 2019·Food Research International·Atefe MaqsoudlouMohamad Ghorbani
Mar 30, 2021·Critical Reviews in Food Science and Nutrition·Fatma BoukidMassimo Castellari

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