Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities <i>in Vitro</i>

LIN Yanjun; LIU Yangjing; QU Xiaofeng; DU Yuanyuan; FANG Wenshuo; YIN Yitong; LI Rui

doi:10.13386/j.issn1002-0306.2022120012

Volume 44 Issue 20

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(20): 230-238. > DOI: 10.13386/j.issn1002-0306.2022120012

LIN Yanjun, LIU Yangjing, QU Xiaofeng, et al. Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities in Vitro[J]. Science and Technology of Food Industry, 2023, 44(20): 230−238. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120012.

Citation:

PDF (2768 KB)

Antioxidant Peptides Prepared by Enzymatic Hydrolysis of Whey Soy Proteins and Their Antioxidative Activities in Vitro

School of Biological Science, Jining Medical University, Rizhao 276826, China

More Information

Received Date: December 14, 2022
Available Online: August 01, 2023

Graphical Abstract

Abstract

Abstract

To improve the application value of whey soy proteins (WSP) in soy whey wastewater, they were used to prepare antioxidant peptides by enzymatic hydrolysis in a self-made ultrasound-thermostatic reaction system. Using sing-factor tests and response surface methodology, the technology for enzymatic hydrolysis of WSP was optimized with total reducing force, scavenging rate of DPPH radical and scavenging rate of hydroxyl radical as indicators. Then, ultrafiltration with a molecular weight cut-off of 30 kDa was adopted to separate antioxidant peptides from the hydrolysates and ascorbic acid as a reference to evaluate their antioxidant activities in vitro. The results showed that neutral protease and pepsin were the most suitable for the hydrolysis of WSP. On this basis, the optimal technological conditions were determined as enzyme-substrate ratio 5000 U/g WSP, hydrolysis time 6 h and WSP concentration 9.0 mg/mL. Under these conditions, the scavenging rate of DPPH of WSP hydrolysates reached 62.3%±1.1%. The antioxidant peptides isolated from the above hydrolysates had IC₅₀ values for total reducing force, scavenging rate of DPPH radical and scavenging rate of hydroxyl radical of 0.128, 0.221 and 0.185 mg/mL, respectively. These corresponding IC₅₀ values were 2.56, 40.76 and 1.47 times of those of ascorbic acid, respectively. It was indicated that the antioxidant peptides had slightly lower activity than ascorbic acid. Therefore, WSP is a suitable source of antioxidant peptides with high activities.
- whey soy proteins,
- antioxidant peptides,
- enzymatic hydrolysis,
- process optimization

FullText(HTML)

References (34)

References

[1]	时玉强, 李顺秀, 马军, 等. 大豆乳清废水综合利用研究进展[J]. 中国油脂,2021,46(1):92−99. [SHI Y Q, LI S X, MA J, et al. Advance in comprehensive utilization of soybean whey wastewater[J]. China Oils And Fats,2021,46(1):92−99. SHI Y Q, LI S X, MA J, et al. Advance in comprehensive utilization of soybean whey wastewater. China Oils And Fats, 2021, 46(1): 92-99.
[2]	WANG Y, SERVENTI L. Sustainability of dairy and soy processing: A review on wastewater recycling[J]. Journal of Cleaner Production,2019,237:117821. doi: 10.1016/j.jclepro.2019.117821
[3]	XU D, WANG W, WANG P, et al. Soy whey as a promising substrate in the fermentation of soy sauce: A study of microbial community and volatile compounds[J]. International Journal of Food Science & Technology,2021,56(11):5799−5811.
[4]	GUAN X, WANG Q, LIN B, et al. Structural characterization of a soluble polysaccharide SSPS1 from soy whey and its immunoregulatory activity in macrophages[J]. International Journal of Biological Macromolecules,2022,217:131−141. doi: 10.1016/j.ijbiomac.2022.07.043
[5]	LEE S Y, STUCKEY D C. Separation and biosynthesis of value-added compounds from food-processing wastewater: Towards sustainable wastewater resource recovery[J]. Journal of Cleaner Production, 2022: 131975.
[6]	AZI F, TU C, MENG L, et al. Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium[J]. Food Chemistry,2021,342:128225. doi: 10.1016/j.foodchem.2020.128225
[7]	XU Z, HAO N, LI L, et al. Valorization of soy whey wastewater: How epigallocatechin-3-gallate regulates protein precipitation[J]. ACS Sustainable Chemistry & Engineering,2019,7(18):15504−15513.
[8]	CHUA J Y, LIU S Q. Soy whey: More than just wastewater from tofu and soy protein isolate industry[J]. Trends in Food Science & Technology,2019,91:24−32.
[9]	孙薏雯, 邹雅婷, 马欣悦, 等. 大豆乳清废水的回收利用研究进展[J]. 食品工业科技,2022,43(1):451−457. [SUN Y W, ZOU Y T, MA X Y, et al. Research progress on recycling of soy whey wastewater[J]. Science and Technology of Food Industry,2022,43(1):451−457. doi: 10.13386/j.issn1002-0306.2020120174 SUN Y W, ZOU Y T, MA X Y, et al. Research progress on recycling of soy whey wastewater[J]. Science and Technology of Food Industry, 2022, 43(1): 451-457. doi: 10.13386/j.issn1002-0306.2020120174
[10]	张强, 李伟华. 抗氧化肽的研究现状[J]. 食品与发酵工业,2021,47(2):298−304. [ZHANG Q, LI W H. Research progress of antioxidant peptides[J]. Food and Fermentation Industries,2021,47(2):298−304. doi: 10.13995/j.cnki.11-1802/ts.024999 ZHANG Q, LI W H. Research progress of antioxidant peptides[J]. Food and Fermentation Industries, 2021, 47(2): 298-304. doi: 10.13995/j.cnki.11-1802/ts.024999
[11]	WONG F C, XIAO J, WANG S, et al. Advances on the antioxidant peptides from edible plant sources[J]. Trends in Food Science & Technology,2020,99:44−57.
[12]	ABBASI S, MOSLEHISHAD M, SALAMI M. Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa[J]. International Journal of Biological Macromolecules,2022,213:602−609. doi: 10.1016/j.ijbiomac.2022.05.189
[13]	王升光, 于帅, 孟凡刚, 等. 酶法制备大豆肽的相对分子量分布及降压作用研究[J]. 食品工业科技,2018,39(1):46−51. [WANG S G, YU S, MENG F G, et al. Study on relative molecular weight distribution and depressor effect of soybean peptide prepared by enzymatic method[J]. Science and Technology of Food Industry,2018,39(1):46−51. WANG S G, YU S, MENG F G, et al. Study on relative molecular weight distribution and depressor effect of soybean peptide prepared by enzymatic method. Science and Technology of Food Industry, 2018, 39(1): 46-51.
[14]	WEN C, ZHANG J, ZHANG H, et al. Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review[J]. Trends in Food Science & Technology,2020,105:308−322.
[15]	MUKHIA S, KUMAR A, KUMAR R. Generation of antioxidant peptides from soy protein isolate through psychrotrophic Chryseobacterium sp. derived alkaline broad temperature active protease[J]. LWT-Food Science & Technology,2021,143:111152. doi: 10.1016/j.lwt.2021.111152
[16]	尹乐斌, 周娟, 何平, 等. 乳酸菌发酵豆清液制备多肽及其体外抗氧化活性研究[J]. 食品与发酵工业,2020,46(11):131−137. [YIN L B, ZHOU J, HE P, et al. Preparation of peptide from soybean processing waste water by lactic acid bacteria fermentation and its antioxidant activity in vitro[J]. Food and Fermentation Industries,2020,46(11):131−137. doi: 10.13995/j.cnki.11-1802/ts.023857 YIN L B, ZHOU J, HE P, et al. Preparation of peptide from soybean processing waste water by lactic acid bacteria fermentation and its antioxidant activity in vitro[J]. Food and Fermentation Industries, 2020, 46(11): 131-137. doi: 10.13995/j.cnki.11-1802/ts.023857
[17]	ZHU S, ZHENG Y, HE S, et al. Novel Zn-binding peptide isolated from soy protein hydrolysates: Purification, structure, and digestion[J]. Journal of Agricultural and Food Chemistry,2020,69(1):483−490.
[18]	SPERONI F, MILESI V, AÑÓN M C. Interactions between isoflavones and soybean proteins: Applications in soybean-protein-isolate production[J]. LWT-Food Science & Technology,2010,43(8):1265−1270. doi: 10.1016/j.lwt.2010.03.011
[19]	LI R, WU Z, WANG Y, et al. Pilot study of recovery of whey soy proteins from soy whey wastewater using batch foam fractionation[J]. Journal of Food Engineering,2014,142:201−209. doi: 10.1016/j.jfoodeng.2014.05.004
[20]	吴悠, 曹冲, 杨玲, 等. 洋葱蛋白及多肽体外抗氧化活性研究[J]. 食品科技,2017,42(10):235−238. [WU Y, CAO C, YANG L, et al. The antioxidant activity of onion protein and polypeptide in vitro[J]. Food Science and Technology,2017,42(10):235−238. doi: 10.13684/j.cnki.spkj.2017.10.045 WU Y, CAO C, YANG L, et al. The antioxidant activity of onion protein and polypeptide in vitro [J]. Food Science and Technology, 2017, 42(10): 235-238. doi: 10.13684/j.cnki.spkj.2017.10.045
[21]	梁星, 邓龙雪, 张宇, 等. 计算机模拟酶解制备驴乳清蛋白抗氧化肽的研究[J]. 天然产物研究与开发,2022,34(1):93−101. [LIANG X, DENG L X, ZHANG Y, et al. Preparation of donkey whey protein by computer simulation[J]. Natural Product Research and Development,2022,34(1):93−101. LIANG X, DENG L X, ZHANG Y, et al. Preparation of donkey whey protein by computer simulation. Natural Product Research and Development, 2022, 34(1): 93-101.
[22]	薛山, 肖夏, 陈舒怡, 等. 双响应面法结合Matlab法优化葡萄籽多酚提取工艺及羟自由基清除率评价[J]. 食品工业科技,2020,41(3):160−167. [XUE S, XIAO X, CHEN S Y, et al. Dual response surface method combined with matlab to optimize extraction process of grape seed polyphenols and the evaluation on its hydroxyl radical scavenging rate[J]. Science and Technology of Food Industry,2020,41(3):160−167. doi: 10.13386/j.issn1002-0306.2020.03.028 XUE S, XIAO X, CHEN S Y, et al. Dual response surface method combined with matlab to optimize extraction process of grape seed polyphenols and the evaluation on its hydroxyl radical scavenging rate[J]. Science and Technology of Food Industry, 2020, 41(3): 160-167. doi: 10.13386/j.issn1002-0306.2020.03.028
[23]	CUI Q, SUN Y, CHENG J, et al. Effect of two-step enzymatic hydrolysis on the antioxidant properties and proteomics of hydrolysates of milk protein concentrate[J]. Food Chemistry,2022,366:130711. doi: 10.1016/j.foodchem.2021.130711
[24]	XIANG Z, XUE Q, GAO P, et al. Antioxidant peptides from edible aquatic animals: Preparation method, mechanism of action, and structure-activity relationships[J]. Food Chemistry,2023,404B:134701.
[25]	VALENCIA P, ESPINOZA K, CEBALLOS A, et al. Novel modeling methodology for the characterization of enzymatic hydrolysis of proteins[J]. Process Biochemistry,2015,50(4):589−597. doi: 10.1016/j.procbio.2014.12.028
[26]	MAT D J L, CATTENOZ T, SOUCHON I, et al. Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions[J]. Food Chemistry,2018,239:268−275. doi: 10.1016/j.foodchem.2017.06.115
[27]	段帅, 吴晓彤. 油莎豆粕抗氧化肽的制备及其稳定性研究[J]. 中国粮油学报,2023,38(1):80−89. [DUAN S, WU X T. Research on preparation and stability of antioxidant peptides from Cyperus esculentus meal[J]. Journal of the Chinese Cereals and Oils Association,2023,38(1):80−89. DUAN S, WU X T. Research on preparation and stability of antioxidant peptides from Cyperus esculentus meal. Journal of the Chinese Cereals and Oils Association, 2023, 38(1): 80-89.
[28]	王耀冉, 陈明杰, 查磊, 等. 响应面法优化草菇抗氧化肽的酶法制备工艺[J]. 食品工业科技,2022,43(15):227−233. [WANG Y R, CHEN M J, ZHA L, et al. Optimization of enzymatic preparation technology of antioxidant peptide from Volvariella volvacea by response surface methodology[J]. Science and Technology of Food Industry,2022,43(15):227−233. doi: 10.13386/j.issn1002-0306.2021110073 WANG Y R. , CHEN M J. , ZHA L. , et al. Optimization of enzymatic preparation technology of antioxidant peptide from Volvariella volvacea by response surface methodology[J]. Science and Technology of Food Industry, 2022, 43(15): 227−233. doi: 10.13386/j.issn1002-0306.2021110073
[29]	SRINIVASAN B. A guide to the Michaelis-Menten equation: Steady state and beyond[J]. The FEBS Journal,2022,289(20):6086−6098. doi: 10.1111/febs.16124
[30]	夏珍, 陈冰冰, 黄文, 等. 富硒牡蛎肽的制备及其抗氧化和血管紧张素转化酶抑制活性研究[J]. 食品与发酵工业,2023,49(2):120−128. [XIA Z, CHEN B B, HUANG W, et al. Preparation of selenium-enriched oyster peptides and their antioxidant and angiotensin converting enzyme inhibitory activities[J]. Food and Fermentation Industries,2023,49(2):120−128. XIA Z, CHEN B B, HUANG W, et al. Preparation of selenium-enriched oyster peptides and their antioxidant and angiotensin converting enzyme inhibitory activities[J]. Food and Fermentation Industries, 2023, 49(2): 120-128.
[31]	ZHANG Y, JING X, CHEN Z, et al. Purification and identification of antioxidant peptides from millet gliadin treated with high hydrostatic pressure[J]. LWT-Food Science & Technology,2022,164:113654. doi: 10.1016/j.lwt.2022.113654
[32]	LI Z, LU D, GAO X. Optimization of mixture proportions by statistical experimental design using response surface method-A review[J]. Journal of Building Engineering,2021,36:102101. doi: 10.1016/j.jobe.2020.102101
[33]	JAGABA A H, KUTTY S R M, NAUSHAD M, et al. Removal of nutrients from pulp and paper biorefinery effluent: Operation, kinetic modelling and optimization by response surface methodology[J]. Environmental Research,2022,214:114091. doi: 10.1016/j.envres.2022.114091
[34]	贾俊强, 马海乐, 曲文娟, 等. 超声预处理大米蛋白制备抗氧化肽[J]. 农业工程学报,2008,24(8):288−293. [JIANG J Q, MA H L, QU W J, et al. Ultrasonic pretreatment for preparation of antioxidant peptides from rice protein[J]. Transactions of the CSAE,2008,24(8):288−293. JIANG J Q, MA H L, QU W J, et al. Ultrasonic pretreatment for preparation of antioxidant peptides from rice protein [J]. Transactions of the CSAE, 2008, 24(8): 288-293.