Preparation and characterisation of isoflavone aglycone‐rich calcium‐binding soy protein hydrolysates |
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Authors: | Juan Yang Jin‐Mei Wang Xiao‐quan Yang |
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Affiliation: | 1. School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China;2. National Engineering Laboratory of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou, China |
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Abstract: | Isoflavone aglycone‐rich calcium‐binding soy protein hydrolysates were prepared by subcritical water treatment and subsequent protease hydrolysis. Contaminated β‐glucosidase in the Protease M preparation could effectively convert glycosides into aglycones. Compared with Alcalase hydrolysates, Protease M hydrolysates exhibited higher molecular weight (>5000 Da) and more hydrophobic characteristics because of its weaker proteolytic activity. The antioxidant activity of Protease M hydrolysates was obviously improved. Initial increased DPPH and ABTS radical scavenging rate of Protease M hydrolysates may be ascribed to the conversion of isoflavones (<30 min) and a gradual release of antioxidant peptides. In the later hydrolysis, a gradual exposure of isoflavones involved in the interior of heat‐induced protein aggregates was mainly responsible for further improved antioxidant activities. Higher calcium‐binding capacity (up to 7.86%) with lower yield of peptide–calcium complex was observed for Protease M hydrolysates. These results could help researchers to develop a feasible protocol for producing nutrient‐enhanced soy protein hydrolysates. |
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Keywords: | Antioxidant ability calcium‐binding capacity isoflavones soy protein hydrolysates subcritical water treatment |
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