Antioxidant activity of soy protein hydrolysates in a liposomal system

E. A. Peña-Ramos, Y. L. Xiong

Research output: Contribution to journalArticlepeer-review

191 Scopus citations

Abstract

Native and heated soy protein isolate was hydrolyzed with 3 purified (pepsin, papain, and chymotrypsin) and 3 crude (Alcalase®, Protamex™, and Flavourzyme™) proteases. The hydrolysates were incubated (37°C, 1 h) with a liposome-oxidizing system (50 μM FeCl3/0.1 mM ascorbate, pH 7.0) to test antioxidant activities by determining the concentrations of TBARS. Degree of hydrolysis of SPI hydrolysates ranged from 1.7 to 20.6%. Both hydrolyzed and nonhydrolyzed SPI decreased TBARS (by 28 to 65%), except for papain-hydrolyzed samples. Samples of chymotrypsin- and Flavourzyme-hydrolyzed (0.5 h) preheated SPI had the greatest inhibitory effect on lipid oxidation.

Original languageEnglish
Pages (from-to)2952-2956
Number of pages5
JournalJournal of Food Science
Volume67
Issue number8
DOIs
StatePublished - Oct 2002

Keywords

  • Antioxidants
  • Hydrolysis
  • Oxidation
  • Soy protein

ASJC Scopus subject areas

  • Food Science

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