THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The partial enzymatic hydrolysis is effective and safe method which can be used to improve
nutritive, techno-functional and functional properties of soy protein products. This method is
affected by numerous factors. The objective of this work was to examine the effect of partial
proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of
proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed.
Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using
three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was
hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of
hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing
conditions. The effect of proteolysis on emulsifying properties was followed using emulsion
stability index (ESI) and emulsion activity index (EAI). Also, foaming capac...ity and stability of
foams formed using modified isolates were determined. Emulsifying and foaming properties
was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values
which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min).
Limited proteolysis differently affected emulsifying properties of soy protein isolate. All
modified isolates had improved emulsion stability at all investigated pH value whereas their
ability to form emulsion was slightly lower or equal to initial isolate but in the range of
commercial isolate used as standard. The highest stability had samples modified 30 min using
Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity,
but these foams were extremely unstable. The used enzymes differently affected the antioxidant
properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial
isolate whereas the reducing power of all the investigated hydrolysates was lower than that of
the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions,
whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50
of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40%
(Papain-modified).
Кључне речи:
Soy protein isolate / Limited proteolysis / Emulsifying / Foaming / Antioxidant propertiesИзвор:
2nd International Conference on Advanced Production and Processing, 2022, 87-Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - CONF AU - Klebec, Andrija AU - Mamić, Marija AU - Barać, Nevena AU - Milinčić, Danijel AU - Barać, Miroljub PY - 2022 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6728 AB - The partial enzymatic hydrolysis is effective and safe method which can be used to improve nutritive, techno-functional and functional properties of soy protein products. This method is affected by numerous factors. The objective of this work was to examine the effect of partial proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed. Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing conditions. The effect of proteolysis on emulsifying properties was followed using emulsion stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of foams formed using modified isolates were determined. Emulsifying and foaming properties was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min). Limited proteolysis differently affected emulsifying properties of soy protein isolate. All modified isolates had improved emulsion stability at all investigated pH value whereas their ability to form emulsion was slightly lower or equal to initial isolate but in the range of commercial isolate used as standard. The highest stability had samples modified 30 min using Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity, but these foams were extremely unstable. The used enzymes differently affected the antioxidant properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial isolate whereas the reducing power of all the investigated hydrolysates was lower than that of the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions, whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50 of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40% (Papain-modified). C3 - 2nd International Conference on Advanced Production and Processing T1 - THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES SP - 87 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6728 ER -
@conference{ author = "Klebec, Andrija and Mamić, Marija and Barać, Nevena and Milinčić, Danijel and Barać, Miroljub", year = "2022", abstract = "The partial enzymatic hydrolysis is effective and safe method which can be used to improve nutritive, techno-functional and functional properties of soy protein products. This method is affected by numerous factors. The objective of this work was to examine the effect of partial proteolysis on emulsifying and foaming properties of soy protein isolate. Also, the effect of proteolysis on ABTS-radical scavenging activity and iron (III) chelating ability was followed. Spray-dried soy protein isolate was prepared by isoelectric precipitation and modified using three different commercial proteases, Alcalase, Flavourzyme, and Papain. Initial isolate was hydrolyzed for 30, 60 and 90 minutes. Proteolysis was followed by the change of degree of hydrolysis (DH) and by native-PAGE, SDS-PAGE under reducing and non-reducing conditions. The effect of proteolysis on emulsifying properties was followed using emulsion stability index (ESI) and emulsion activity index (EAI). Also, foaming capacity and stability of foams formed using modified isolates were determined. Emulsifying and foaming properties was measured at pH 3, 5 and 7. Modified isolates were characterized with different DH values which were in the range of 11.75±0.08 (30 min, Papain) - 43.30±0.15 (Alcalase, 90 min). Limited proteolysis differently affected emulsifying properties of soy protein isolate. All modified isolates had improved emulsion stability at all investigated pH value whereas their ability to form emulsion was slightly lower or equal to initial isolate but in the range of commercial isolate used as standard. The highest stability had samples modified 30 min using Flavourzyme (366.94±48.85 min). Contrary, limited hydrolysis improved foaming capacity, but these foams were extremely unstable. The used enzymes differently affected the antioxidant properties of soy isolate. Only Alcalase improved radical scavenging activity of the initial isolate whereas the reducing power of all the investigated hydrolysates was lower than that of the initial isolate. Alcalase and Papain improved the ability of isolate to chelate iron (II) ions, whereas Flavourzyme-modified isolates had reduced iron (II) chelating ability. The initial IC50 of soy isolate was improved by 31.55-43.87% (Alcalase-modified) and by 21.08-60.40% (Papain-modified).", journal = "2nd International Conference on Advanced Production and Processing", title = "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES", pages = "87", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6728" }
Klebec, A., Mamić, M., Barać, N., Milinčić, D.,& Barać, M.. (2022). THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing, 87. https://hdl.handle.net/21.15107/rcub_agrospace_6728
Klebec A, Mamić M, Barać N, Milinčić D, Barać M. THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES. in 2nd International Conference on Advanced Production and Processing. 2022;:87. https://hdl.handle.net/21.15107/rcub_agrospace_6728 .
Klebec, Andrija, Mamić, Marija, Barać, Nevena, Milinčić, Danijel, Barać, Miroljub, "THE EFFECT OF PARTIAL PROTEOLYSIS ON TECHNO - FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF MODIFIED SOY PROTEIN ISOLATES" in 2nd International Conference on Advanced Production and Processing (2022):87, https://hdl.handle.net/21.15107/rcub_agrospace_6728 .