Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/27630 |
Resumo: | This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining peptide sequences, oxygen radical scavenging (ORAC) and ACE inhibitory (iACE) activities, and the effect of hydrolysis on solubility. Results showed that during digestion most of SPH peptides were degraded as smaller ones. However, both SPH bioactivities improved significantly after digestion (3.9 ± 0.1 μmol TE/mg protein for ORAC and IC50 = 52 ± 4μg protein/mL for iACE) with similar values for soy protein isolate (SPI). With respect to solubility, the controlled hydrolysis considerably increased this functional property. In conclusion, the results indicated that controlled enzymatic hydrolysis of SPI with Corolase PP produced an ingredient more apt to be incorporated in certain nutritional or nutraceutical formulations. |
id |
RCAP_f9b015cb7d0b1df78925ef8dbc8f7404 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/27630 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient productionSoy proteinBioactive peptidesACE inhibitorAntioxidant activityEnzymatic hydrolysisSimulated gastrointestinal digestionThis work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining peptide sequences, oxygen radical scavenging (ORAC) and ACE inhibitory (iACE) activities, and the effect of hydrolysis on solubility. Results showed that during digestion most of SPH peptides were degraded as smaller ones. However, both SPH bioactivities improved significantly after digestion (3.9 ± 0.1 μmol TE/mg protein for ORAC and IC50 = 52 ± 4μg protein/mL for iACE) with similar values for soy protein isolate (SPI). With respect to solubility, the controlled hydrolysis considerably increased this functional property. In conclusion, the results indicated that controlled enzymatic hydrolysis of SPI with Corolase PP produced an ingredient more apt to be incorporated in certain nutritional or nutraceutical formulations.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaCoscueta, Ezequiel R.Campos, Débora A.Osório, HugoNerli, Bibiana B.Pintado, Manuela2019-05-13T15:01:21Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/27630engCoscueta, E. R., Campos, D. A., Osório, H., Nerli, B. B., & Pintado, M. (2019). Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production. Food Chemistry: X, 1, 100006. https://doi.org/10.1016/j.fochx.2019.1000062590-157510.1016/j.fochx.2019.1000068506298230331432006000526180700002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-03T01:41:50Zoai:repositorio.ucp.pt:10400.14/27630Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:22:06.888735Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
title |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
spellingShingle |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production Coscueta, Ezequiel R. Soy protein Bioactive peptides ACE inhibitor Antioxidant activity Enzymatic hydrolysis Simulated gastrointestinal digestion |
title_short |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
title_full |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
title_fullStr |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
title_full_unstemmed |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
title_sort |
Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production |
author |
Coscueta, Ezequiel R. |
author_facet |
Coscueta, Ezequiel R. Campos, Débora A. Osório, Hugo Nerli, Bibiana B. Pintado, Manuela |
author_role |
author |
author2 |
Campos, Débora A. Osório, Hugo Nerli, Bibiana B. Pintado, Manuela |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Coscueta, Ezequiel R. Campos, Débora A. Osório, Hugo Nerli, Bibiana B. Pintado, Manuela |
dc.subject.por.fl_str_mv |
Soy protein Bioactive peptides ACE inhibitor Antioxidant activity Enzymatic hydrolysis Simulated gastrointestinal digestion |
topic |
Soy protein Bioactive peptides ACE inhibitor Antioxidant activity Enzymatic hydrolysis Simulated gastrointestinal digestion |
description |
This work aimed to evaluate the digestive stability of the peptides previously identified from a Corolase PP soy protein hydrolysate (SPH) and to respond to the uncertainty about the merit of controlled hydrolysis. For this purpose, we applied an empirical and theoretical analysis, determining peptide sequences, oxygen radical scavenging (ORAC) and ACE inhibitory (iACE) activities, and the effect of hydrolysis on solubility. Results showed that during digestion most of SPH peptides were degraded as smaller ones. However, both SPH bioactivities improved significantly after digestion (3.9 ± 0.1 μmol TE/mg protein for ORAC and IC50 = 52 ± 4μg protein/mL for iACE) with similar values for soy protein isolate (SPI). With respect to solubility, the controlled hydrolysis considerably increased this functional property. In conclusion, the results indicated that controlled enzymatic hydrolysis of SPI with Corolase PP produced an ingredient more apt to be incorporated in certain nutritional or nutraceutical formulations. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-13T15:01:21Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/27630 |
url |
http://hdl.handle.net/10400.14/27630 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Coscueta, E. R., Campos, D. A., Osório, H., Nerli, B. B., & Pintado, M. (2019). Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production. Food Chemistry: X, 1, 100006. https://doi.org/10.1016/j.fochx.2019.100006 2590-1575 10.1016/j.fochx.2019.100006 85062982303 31432006 000526180700002 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799131925046099968 |