Open Journal Systems

Preparation of Soybean Anti-Oxidation Polypeptides by Extrusion Processing Combined with Enzymatic Hydrolysis

Yanjun Xia, Hong Zong, Xinyao Lu, Gebin Zhu, Huagen Xu, Jing Zhang

Abstract

 In order to obtain soybean peptide with high antioxidant activity, soy protein isolate (SPI) was pretreated by extrusion, and then alcalase was used to carry out further hydrolysis to prepare soybean antioxidant polypeptides. The results showed that extrusion pretreatment destroyed the spatial structure of SPI, such as α-helix disappeared, random curl appeared, β -sheet content decreased and β-turn content increased, making the structure more disordered, which was beneficial to the hydrolysis of protease. The optimum conditions for the preparation of soybean anti-oxidation polypeptides (ESPIH) by extrusion processing combined with enzymatic hydrolysis were as follows: substra te concentration was set to 70 mg/ml, temperature was set to 40 ℃, pH was set to 9, substrate-enzyme (S:E, g:g) was set to 4:100, time was set to 20 min, and the scavenging rate of DPPH was up to 90.81%. The scavenging rates of DPPH, superoxide radicals, and hydroxyl radicals and total reducing power of ESPIH were significantly higher than SPIH at different concentrations. The above-mentioned results indicated that extrusion pretreatment could change the secondary structures of soy protein and was an effective mean to enhance the antioxidant activity of soybean peptide.

 


Keywords

Extrusion; Enzymatic Hydrolysis; Anti-Oxidation Activity

Full Text:

PDF

References

Ma Dengpin. Current Situation and Analysis of Soybean Industry in China [J]. China Oil, 2002, 27(1): 90-94.

FISHER AV. A review of the technique of estimating the composition of livestock using the velocity of ultrasound [J]. Computers and Electronics in Agriculture , 1997, 17: 217-231.

DAY Li, SWANSON BG. Functionality of protein-fortifified extrudates[J]. Comprehensive Reviews in Food Science and Food Safety, 2013, 12: 546-564.

Jin Zhengyu, Zhao Jianwei. Effects of Wet Extrusion at Different Temperatures on Components and Antinutritional Factors of Full Fat Soybean [J]. Feed and Animal Husbandry, 2008, (9):7-9.

Jia Xu, An Hongzhou, Li Panxin, et al. Study on the Effect of Conditioning Treatment Process on the Histological Characteristics of Soybean Protein [J]. Agricultural Products Processing (Journal), 2010, (2): 17-19.

CHEN Lin, CHEN Jianshe, YU Lin, et al. Emulsifification performance and interfacial properties of enzymically hydrolyzed peanut protein isolate pretreated by extrusion cooking[J]. Food Hydrocolloids, 2018, 77: 607-616.

Yan Xin, Guo Xingfeng. effects of extrusion on functional properties of soybean protein [J]. Food Processing, 2017, 42(6): 33-37.

ZHENG Xiqun, LI Lite, LIU Xiaolan, et al. Production of hydrolysate with antioxidative activityby enzymatic hydrolysis of extruded corn gluten[J]. Biotechnological Products and Process Engineering, 2006, 73: 763-770.

KANG Li-ning. Study on texturizing technology and mechanism of soybean protein under high moisture extrusion [D]. Yang Ling: Northwest Agriculture and Forestry University, 2007.

ZHENG Xiqun, WANG Juntong, LIU Xiaolan, et al. Effect of hydrolysis time on the physicochemical and functionalproperties of corn glutelin by Protamex hydrolysis[J]. Food Chemistry, 2015, 172: 407-415.

Li Xin, Liu Qian, Han Jianchun, et al. Study on physicochemical and antioxidant activities of Maillard reaction products of soybean protein concentrate and reducing sugar [J]. Soybean Technology, 2013, (2): 30-36.

Song Chunli, Ren Jian, Chen Jiapeng, et al. Effects of glycosylation and restricted enzymatic hydrolysis on the structure and antioxidant activity of soybean protein [J]. Chinese oils and fats, 2017, 42(11): 65-69.

Wang Jianhong, Wu Wei, Han Pingdong. Scavenging effect of water chestnut peel polysaccharide on free radicals [J]. Food Research and Development, 2017, 38(20): 16-20.

Chen Fengliang, WEI Yimin, ZHANG Bo, et al. System parameters and product properties response of soybean protein extrudedat wide moisture range[J]. Journal of Food Engineering, 2010, 96: 208-213.

Fan Jinbo, Ren Fazheng, Sun Yan, et al. Enzymatic preparation and functional evaluation of sericin antioxidant peptides [J]. Journal of Agricultural Engineering, 2008, 24(11): 279-283.

Fu Yuan, Zhang Meili, Hou Wenjuan. Study on Preparation of Antioxidant Peptides from Buckwheat Albumin by Enzymatic Hydrolysis [J]. Food Science, 2009, 30(15): 142-147.

Zou Xianfeng, Chen Lina, Wu Qiong, et al. Antioxidant activity of soybean globulin hydrolyzed by papain [J]. Food Research and Development, 2017, 38(4): 15-18.


DOI: http://dx.doi.org/10.18063/pam.v2i1.1162
(10 Abstract Views, 4 PDF Downloads)

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Yanjun Xia, Hong Zong, Xinyao Lu, Gebin Zhu, Huagen Xu, Jing Zhang

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.