Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities
Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidiz...
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| Veröffentlicht in: | Journal of food science 2013-08, Vol.78 (8), p.C1152-C1158 |
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| creator | Jiménez-Ruiz, Edgar I. Calderón de la Barca, Ana M. Sotelo-Mundo, Rogerio R. Arteaga-Mackinney, Guillermo E. Valenzuela-Melendez, Martin Peña-Ramos, E. Aida |
| description | Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of |
| doi_str_mv | 10.1111/1750-3841.12200 |
| format | Article |
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Aida</creator><creatorcontrib>Jiménez-Ruiz, Edgar I. ; Calderón de la Barca, Ana M. ; Sotelo-Mundo, Rogerio R. ; Arteaga-Mackinney, Guillermo E. ; Valenzuela-Melendez, Martin ; Peña-Ramos, E. Aida</creatorcontrib><description>Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of <3 kDa (F3 and C3, respectively). These fractions decreased liposome oxidation by 83.2% and 84.5%, respectively, and also showed the highest FRSA (F3: 21.3% and C3: 24.4%). In addition to molecular size, the antioxidant activity and FRSA of soy protein fractions were related to their amino acid composition, especially to an increased content of Phe and a lowered content of Lys. Also, hydrophobicity of ultrafiltrated peptide fractions was an important characteristic (P < 0.001) associated with their ability to trap free radicals. Ultrafiltered peptide fractions with low MW have a high potential to be used as natural alternatives to prevent lipid oxidation in foods.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.12200</identifier><identifier>PMID: 23957400</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Hoboken, NJ: Blackwell Publishing Ltd</publisher><subject>Amino acids ; Amino Acids - chemistry ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; antioxidant ; Antioxidants ; Antioxidants - chemistry ; Biological and medical sciences ; Chymotrypsin - chemistry ; Electrophoresis, Polyacrylamide Gel ; Endopeptidases - chemistry ; Food industries ; Food science ; Free Radical Scavengers - chemistry ; free radical scavenging ; Free radicals ; Fundamental and applied biological sciences. Psychology ; Hydrolysates ; Hydrolysis ; Hydrophobic and Hydrophilic Interactions ; Molecular Weight ; Oxidation ; Oxidation-Reduction ; Peptides ; Protein Hydrolysates - chemistry ; Proteins ; Scavenging ; Solubility ; soy peptide fractions ; Soybean Proteins - chemistry ; Ultrafiltration</subject><ispartof>Journal of food science, 2013-08, Vol.78 (8), p.C1152-C1158</ispartof><rights>2013 Institute of Food Technologists</rights><rights>2014 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Aug 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5060-bc55a83397e4cfe1f421e3c0081e636f88cb47b33c26b9460243e38ed1265d6f3</citedby><cites>FETCH-LOGICAL-c5060-bc55a83397e4cfe1f421e3c0081e636f88cb47b33c26b9460243e38ed1265d6f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.12200$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.12200$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27761944$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23957400$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jiménez-Ruiz, Edgar I.</creatorcontrib><creatorcontrib>Calderón de la Barca, Ana M.</creatorcontrib><creatorcontrib>Sotelo-Mundo, Rogerio R.</creatorcontrib><creatorcontrib>Arteaga-Mackinney, Guillermo E.</creatorcontrib><creatorcontrib>Valenzuela-Melendez, Martin</creatorcontrib><creatorcontrib>Peña-Ramos, E. Aida</creatorcontrib><title>Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities</title><title>Journal of food science</title><addtitle>Journal of Food Science</addtitle><description>Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of <3 kDa (F3 and C3, respectively). These fractions decreased liposome oxidation by 83.2% and 84.5%, respectively, and also showed the highest FRSA (F3: 21.3% and C3: 24.4%). In addition to molecular size, the antioxidant activity and FRSA of soy protein fractions were related to their amino acid composition, especially to an increased content of Phe and a lowered content of Lys. Also, hydrophobicity of ultrafiltrated peptide fractions was an important characteristic (P < 0.001) associated with their ability to trap free radicals. Ultrafiltered peptide fractions with low MW have a high potential to be used as natural alternatives to prevent lipid oxidation in foods.</description><subject>Amino acids</subject><subject>Amino Acids - chemistry</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>antioxidant</subject><subject>Antioxidants</subject><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Chymotrypsin - chemistry</subject><subject>Electrophoresis, Polyacrylamide Gel</subject><subject>Endopeptidases - chemistry</subject><subject>Food industries</subject><subject>Food science</subject><subject>Free Radical Scavengers - chemistry</subject><subject>free radical scavenging</subject><subject>Free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrolysates</subject><subject>Hydrolysis</subject><subject>Hydrophobic and Hydrophilic Interactions</subject><subject>Molecular Weight</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Peptides</subject><subject>Protein Hydrolysates - chemistry</subject><subject>Proteins</subject><subject>Scavenging</subject><subject>Solubility</subject><subject>soy peptide fractions</subject><subject>Soybean Proteins - chemistry</subject><subject>Ultrafiltration</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc9PFDEUxydGIyt69maaGBMvA_01bee4WV2QECSuhMRL0-m8geLsDLRdYPSft8Mua-IFe2jz2s_3-17zzbK3BO-RtPaJLHDOFCd7hFKMn2WT7c3zbIIxpTkhXO5kr0K4wmPNxMtsh7KykBzjSfb71PjoTItml8YbG8G7Xya6vkN9g87a6E3jxj1CjRb9gE59H8F16HCofd8OIT0EdOfiJZp2SXbvatNFZLoazT0A-mZqZ5P7wppb6C5cd4GmNrpbFx2E19mLxrQB3mzO3exs_vn77DA__nrwZTY9zm2BBc4rWxRGMVZK4LYB0nBKgFmMFQHBRKOUrbisGLNUVCUXmHIGTEFNqChq0bDd7OPa99r3NysIUS9dsNC2poN-FTSRElMlBMdPozyNoXjJ5X-gVMiCiIIk9P0_6FW_8l3682jIlVIlGXvvrynr-xA8NPrau6XxgyZYj2nrMVs9Zqsf0k6KdxvfVbWEess_xpuADxvAhBRD401nXfjLSSlIyXnixJq7cy0MT_XVR_NPi8cJ8rXQhQj3W6HxP7WQTBb6_ORAnx_94GJWME3YH9G9zwg</recordid><startdate>201308</startdate><enddate>201308</enddate><creator>Jiménez-Ruiz, Edgar I.</creator><creator>Calderón de la Barca, Ana M.</creator><creator>Sotelo-Mundo, Rogerio R.</creator><creator>Arteaga-Mackinney, Guillermo E.</creator><creator>Valenzuela-Melendez, Martin</creator><creator>Peña-Ramos, E. Aida</creator><general>Blackwell Publishing Ltd</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201308</creationdate><title>Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities</title><author>Jiménez-Ruiz, Edgar I. ; Calderón de la Barca, Ana M. ; Sotelo-Mundo, Rogerio R. ; Arteaga-Mackinney, Guillermo E. ; Valenzuela-Melendez, Martin ; Peña-Ramos, E. 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Psychology</topic><topic>Hydrolysates</topic><topic>Hydrolysis</topic><topic>Hydrophobic and Hydrophilic Interactions</topic><topic>Molecular Weight</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Peptides</topic><topic>Protein Hydrolysates - chemistry</topic><topic>Proteins</topic><topic>Scavenging</topic><topic>Solubility</topic><topic>soy peptide fractions</topic><topic>Soybean Proteins - chemistry</topic><topic>Ultrafiltration</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiménez-Ruiz, Edgar I.</creatorcontrib><creatorcontrib>Calderón de la Barca, Ana M.</creatorcontrib><creatorcontrib>Sotelo-Mundo, Rogerio R.</creatorcontrib><creatorcontrib>Arteaga-Mackinney, Guillermo E.</creatorcontrib><creatorcontrib>Valenzuela-Melendez, Martin</creatorcontrib><creatorcontrib>Peña-Ramos, E. 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Aida</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities</atitle><jtitle>Journal of food science</jtitle><addtitle>Journal of Food Science</addtitle><date>2013-08</date><risdate>2013</risdate><volume>78</volume><issue>8</issue><spage>C1152</spage><epage>C1158</epage><pages>C1152-C1158</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Soy protein isolate (SPI) was hydrolyzed with Flavourzyme® (SHF) or chymotrypsin (SHC). Hydrolysates were sequencially fractionated by ultrafiltration using different membrane pore sizes (50, 10, and 3 kDa). The antioxidant ability of each hydrolysate protein fraction was tested in a liposome oxidizing system and their free radical scavenging activity (FRSA) was evaluated with the DPPH method (diphenylpicrilhydrazine radical). Molecular weight (MW) distribution, solubility, surface hydrophobicity, and amino acid composition of each SPI hydrolysate fraction were measured and their effect on antioxidant and scavenging activities was established by multivariate correlation. The most active ultrafiltrated peptide fractions (P < 0.05), from SHF and SHC, had of MW of <3 kDa (F3 and C3, respectively). These fractions decreased liposome oxidation by 83.2% and 84.5%, respectively, and also showed the highest FRSA (F3: 21.3% and C3: 24.4%). In addition to molecular size, the antioxidant activity and FRSA of soy protein fractions were related to their amino acid composition, especially to an increased content of Phe and a lowered content of Lys. Also, hydrophobicity of ultrafiltrated peptide fractions was an important characteristic (P < 0.001) associated with their ability to trap free radicals. Ultrafiltered peptide fractions with low MW have a high potential to be used as natural alternatives to prevent lipid oxidation in foods.</abstract><cop>Hoboken, NJ</cop><pub>Blackwell Publishing Ltd</pub><pmid>23957400</pmid><doi>10.1111/1750-3841.12200</doi><tpages>7</tpages></addata></record> |
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| subjects | Amino acids Amino Acids - chemistry Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts antioxidant Antioxidants Antioxidants - chemistry Biological and medical sciences Chymotrypsin - chemistry Electrophoresis, Polyacrylamide Gel Endopeptidases - chemistry Food industries Food science Free Radical Scavengers - chemistry free radical scavenging Free radicals Fundamental and applied biological sciences. Psychology Hydrolysates Hydrolysis Hydrophobic and Hydrophilic Interactions Molecular Weight Oxidation Oxidation-Reduction Peptides Protein Hydrolysates - chemistry Proteins Scavenging Solubility soy peptide fractions Soybean Proteins - chemistry Ultrafiltration |
| title | Partial Characterization of Ultrafiltrated Soy Protein Hydrolysates with Antioxidant and Free Radical Scavenging Activities |
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