Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products

XU Chenchen; YANG Zhiyan; ZHU Baohua; LI Xiaohui

doi:10.13386/j.issn1002-0306.2023020306

Volume 44 Issue 24

Dec. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(24): 95-102. > DOI: 10.13386/j.issn1002-0306.2023020306

XU Chenchen, YANG Zhiyan, ZHU Baohua, et al. Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products[J]. Science and Technology of Food Industry, 2023, 44(24): 95−102. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020306.

Citation:

PDF (2077 KB)

Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity ofEnzymatic Products

XU Chenchen^1,,
YANG Zhiyan¹,
ZHU Baohua¹,
LI Xiaohui^{1, 2, 3, ,}

1.
College of Food Sciences & Technology, Shanghai Ocean University, 201306 Shanghai, China
2.
Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center,201306 Shanghai, China
3.
Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, 201306 Shanghai, China

More Information

Received Date: February 28, 2023
Available Online: October 22, 2023

Graphical Abstract

Abstract

Abstract

In this paper, the effect of ultrasound technology on the structure of high concentrations soybean protein isolate (SPI) and its enzymatic hydrolysate antioxidant activity were explored. SDS-PAGE, Fourier transform infrared spectrum, fluorescence spectrum and fluorescence probe were used to analyze the effect of ultrasound on the molecular structure of soybean protein isolate at high concentrations, as well as on the content and molecular weight of polypeptides, free amino acid composition and antioxidant activity of enzymolysis products. The results showed that under certain ultrasound treatment conditions, the primary structure of SPI remains unchanged, but the high concentration (16%) of SPI changed other structural properties after ultrasound treatment. The β-sheet content increased and the α-helix content decreased in the secondary structure. In addition, the endogenous fluorescence emission wavelength was significantly redshifted, and the surface hydrophobicity was significantly (P<0.05) enhanced, which in turn had an impact on the effect of enzymatic hydrolysis SPI. As the SPI concentration increased, compared with no ultrasound treatment, ultrasound treatment increased the peptide content in the enzymatic hydrolysis products. At a concentration of 16%, the peptide content reached as high as 84.27%, and at a concentration of 8%~16%, the proportion of peptides with a molecular weight of 200~2000 Da increased. Furthermore, the levels of free hydrophobic amino acids in SPI enzymatic hydrolysates were increased by ultrasound treatment significantly (P<0.05), and at a concentration of 16%, the DPPH free radical scavenging rates and hydroxyl free radical scavenging rates of enzymatic hydrolysates were significantly improved, and the reduction ability was significantly enhanced, demonstrated higher antioxidant activity. It could be seen that the modification of ultrasound treatment on high concentrations SPI had contributed to prepare enzymatic hydrolysates with high antioxidant activity, which would have good application prospects in the preparation of peptides.
- ultrasound,
- soybean protein isolate,
- protein concentration,
- molecular structure,
- enzymatic hydrolysis,
- antioxidant activity

FullText(HTML)

References (31)

References

[1]	LEI D, LI J S, ZHANG C, et al. Complexation of soybean protein isolate with β-glucan and myricetin:Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis[J]. Food Chemistry: X,2022,15:100426. doi: 10.1016/j.fochx.2022.100426
[2]	LAI C H, TANG S, YANG B, et al. Enhanced enzymatic saccharification of corn stover by in situ modification of lignin with poly (ethylene glycol) ether during low temperature alkali pretreatment[J]. Bioresource Technology,2017,244:92−99. doi: 10.1016/j.biortech.2017.07.074
[3]	AYIM I, MA H L, ALENYOREGE E A, et al. Influence of ultrasound pretreatment on enzymolysis kinetics and thermodynamics of sodium hydroxide extracted proteins from tea residue[J]. Journal of Food Science and Technology,2018,55(3):1037−1046. doi: 10.1007/s13197-017-3017-6
[4]	GUERRA-ALMONACID C M, TORRUCO-UCO J G, MURILL-ARTEAGA W, et al. Effect of ultrasound pretreatment on the antioxidant capacity and antihypertensive activity of bioactive peptides obtained from the protein hydrolysates of Erythrina edulis[J]. Emirates Journal of Food and Agriculture,2019,31(4):288−296.
[5]	代世成, 连子腾, 马林智, 等. 超声预处理对大豆分离蛋白-儿茶素非共价/共价复合物结构及功能的影响[J]. 食品科学,2022,43(1):102−110. [DAI S C, LIAN Z T, MA L Z, et. Effect of Ultrasonic pretreatment on the structure and function of soybean protein isolate-catechin non-covalent/covalent complexes[J]. Food Science,2022,43(1):102−110.] DAI S C, LIAN Z T, MA L Z, et. Effect of Ultrasonic pretreatment on the structure and function of soybean protein isolate-catechin non-covalent/covalent complexes[J]. Food Science, 2022, 43（1）: 102−110.
[6]	YAN S Z, XU J W, ZHANG S, et al. Effects of flexibility and surface hydrophobicity on emulsifying properties:Ultrasound-treated soybean protein isolate[J]. LWT, 2021, 142:11 0881.
[7]	李杨, 田甜, 刘军, 等. 超声对大豆分离蛋白结构及乳化特性影响研究[J]. 食品工业,2019,40(1):184−188. [LI Y, TIAN T, LIU J, et al. Effect of ultrasound on structure and emulsification of soy protein isolate[J]. The Food Industry,2019,40(1):184−188.] LI Y, TIAN T, LIU J, et al. Effect of ultrasound on structure and emulsification of soy protein isolate[J]. The Food Industry, 2019, 40（1）: 184−188.
[8]	SUBASI B G, JAHROMI M, CASANOVA F, et al. Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate[J]. Innovative Food Science & Emerging Technologies,2021,67:102593.
[9]	HUANG L R, ZHANG W X, YAN D D, et al. Solubility and aggregation of soy protein isolate induced by different ionic liquids with the assistance of ultrasound[J]. International Journal of Biological Macromolecules,2020,164:2277−2283. doi: 10.1016/j.ijbiomac.2020.08.031
[10]	WANG Y T, WANG Z J, HANDA C L, et al. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates[J]. Food Chemistry,2017,218:165−172. doi: 10.1016/j.foodchem.2016.09.069
[11]	全国食品工业标准化技术委员会. GB/T 22729-2008海洋鱼低聚肽粉[S]. 北京:中国标准出版社, 2008:3-4. [National Technical Committee for Food Industry Standardization. GB/T 22729-2008 Oligopeptides powder of marine fish[S]. Beijing:Standard Press of China, 2008:3-4.] National Technical Committee for Food Industry Standardization. GB/T 22729-2008 Oligopeptides powder of marine fish[S]. Beijing: Standard Press of China, 2008: 3-4.
[12]	国家粮食局. GB/T 22492-2008大豆肽粉[S]. 北京:中国标准出版社, 2008:4-5. [National Food Administration. GB/T 22492-2008 Soy peptides powder[S]. Beijing:Standard Press of China, 2008:4-5.] National Food Administration. GB/T 22492-2008 Soy peptides powder[S]. Beijing: Standard Press of China, 2008: 4-5.
[13]	许瑞如, 张秀玲, 李晨, 等. 微波提取桔梗根多酚工艺优化及抗氧化特性研究[J]. 食品与发酵工业,2020,46(4):187−196. [XU R R, ZHANG X L, LI C, et al. Optimization of microwave-assisted extraction polyphenols from Platycodon grandiflorum roots and study of its antioxidant properties[J]. Food and Fermentation Industries,2020,46(4):187−196.] XU R R, ZHANG X L, LI C, et al. Optimization of microwave-assisted extraction polyphenols from Platycodon grandiflorum roots and study of its antioxidant properties[J]. Food and Fermentation Industries, 2020, 46（4）: 187−196.
[14]	李煦, 徐美, 吴玉文, 等. 超声波-微波协同辅助提取碱蓬多糖及抗氧化性分析[J]. 食品研究与开发,2019,40(15):43−49. [LI X, XU M, WU Y W, et al. Optimization of ultrasound-microwave assisted extraction of polysaccharides from Suaeda salsa and its antioxidation properties[J]. Food Research and Development,2019,40(15):43−49.] LI X, XU M, WU Y W, et al. Optimization of ultrasound-microwave assisted extraction of polysaccharides from Suaeda salsa and its antioxidation properties[J]. Food Research and Development, 2019, 40（15）: 43−49.
[15]	张雨. 双螺杆挤压操作参数对红景天膨化及抗氧化特性的影响研究[D]. 吉林:延边大学, 2021. [ZHANG Y. Effect of operation parameters of twin-screw extrusion on expansion and antioxidant properties of extruded rhodiola[D]. Jilin:Yanbian University, 2021.] ZHANG Y. Effect of operation parameters of twin-screw extrusion on expansion and antioxidant properties of extruded rhodiola[D]. Jilin: Yanbian University, 2021.
[16]	张淑艳, 章绍兵, 陈林, 等. 花生蛋白的浓度对其超声改性效果的影响[J]. 河南工业大学学报(自然科学版),2022,43(3):58−64. [ZHANG S Y, ZHANG S B, CHEN LIN, et al. Effect of peanut protein concentration on its ultrasonic modification[J]. Journal of Henan University of Technology (Natural Science Edition),2022,43(3):58−64.] ZHANG S Y, ZHANG S B, CHEN LIN, et al. Effect of peanut protein concentration on its ultrasonic modification[J]. Journal of Henan University of Technology (Natural Science Edition), 2022, 43（3）: 58−64.
[17]	XIN D, JIN W, RAGHAVAN V. Impact of microwave processing on the secondary structure, in vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins[J]. Food Chemistry,2021,337:127811. doi: 10.1016/j.foodchem.2020.127811
[18]	ZHANG R H, PANG X Y, LU J, et al. Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates[J]. Ultrasonics Sonochemistry,2018,47:10−16. doi: 10.1016/j.ultsonch.2018.04.011
[19]	HUANG L R, ZHANG W X, YAN D G, et al. Solubility and aggregation of soy protein isolate induced by different ionic liquids with the assistance of ultrasound[J]. International Journal of Biological Macromolecules,2020,164:2277−2283.
[20]	ZOU Y, YANG H, LI P P, et al. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein[J]. Poultry Science, 2019, 98(4):1925−1933.
[21]	怀影. 基于超声技术辅助酶解制备大豆源抗氧化肽的研究[D]. 吉林:吉林大学, 2018. [HUAI Y. Research on the preparation of soybean antioxidant peptides by ultrasonic technology[D]. Jilin:Jilin University, 2018.] HUAI Y. Research on the preparation of soybean antioxidant peptides by ultrasonic technology[D]. Jilin: Jilin University, 2018.
[22]	WANG Y, ZHANG Z L, HE R H, et al. Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action[J]. Ultrasonics Sonochemistry,2020,64:105038. doi: 10.1016/j.ultsonch.2020.105038
[23]	熊子奕, 谭宏凯, 胡永芯, 等. 臭氧处理对牛乳乳清蛋白的结构及致敏性的影响[J]. 食品科学,2022,43(16):73−80. [XIONG Z Y, TAN H K, HU Y X, et al. Effect of ozone treatment on the structure and allergenicity of milk whey protein[J]. Food Science,2022,43(16):73−80.] XIONG Z Y, TAN H K, HU Y X, et al. Effect of ozone treatment on the structure and allergenicity of milk whey protein[J]. Food Science, 2022, 43（16）: 73−80.
[24]	ZHU Y, FU S Y, WU C L, et al. The investigation of protein flexibility of various soybean cultivars in relation to physicochemical and conformational properties[J]. Food Hydrocolloids, 2020, 103:105709.
[25]	DING Y H, WANG Y Y, QU W J, et al. Effect of innovative ultrasonic frequency excitation modes on rice protein:Enzymolysis and structure[J]. LWT, 2022, 153:112 435.
[26]	CHEN J H, CUI C, ZHAO H F, et al. The effect of high solid concentrations on enzymatic hydrolysis of soya bean protein isolate and antioxidant activity of the resulting hydrolysates[J]. International Journal of Food Science & Technology,2018,53(4):954−961.
[27]	HONG C, ZHU J Q, ZHAO Y M, et al. Effects of dual-frequency slit ultrasound on the enzymolysis of high-concentration hydrolyzed feather meal:Biological activities and structural characteristics of hydrolysates[J]. Ultrasonics Sonochemistry,2022,89:106135. doi: 10.1016/j.ultsonch.2022.106135
[28]	WEN L R, JIANG Y M, ZHOU X S, et al. Structure identification of soybean peptides and their immunomodulatory activity[J]. Food Chemistry, 2021, 359:129970.
[29]	KOLÁČKOVÁ T, SUMCZYNSKI D, ZÁLEŠÁKOVÁ L, et al. Free and bound amino acids, minerals and trace elements in matcha (Camellia sinensis L.):A nutritional evaluation[J]. Journal of Food Composition and Analysis,2020,92:103581. doi: 10.1016/j.jfca.2020.103581
[30]	罗小婵, 张永东, 孔祥颖, 等. 发酵牛肉香肠肽的抗氧化稳定性研究[J]. 食品与发酵工业,2022,48(10):28−34. [LUO X C, ZHANG Y D, KONG X Y, et al. Antioxidant stability of peptides extracted from fermented beef sausages[J]. Food and Fermentation Industries,2022,48(10):28−34.] LUO X C, ZHANG Y D, KONG X Y, et al. Antioxidant stability of peptides extracted from fermented beef sausages[J]. Food and Fermentation Industries, 2022, 48（10）: 28−34.
[31]	CHEISON S C, WANG Z, XU S Y. Preparation of whey protein hydrolysates using a single and two-stage enzymatic membrane reactor and their immunological and antioxidant properties: Characterization by multivariate data analysis[J]. Journal of Agricultural and Food Chemistry,2007,55(10):3896−3904. doi: 10.1021/jf062936i

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	杨蕾，冯洪涛，何雪峰，杨乾栩，蒋梦菲，张涛. 基于MFA的消费者与专家卷烟抽吸感知及风味感知分析. 中国市场. 2024(28): 99-102 .
2.	常晓敏，赵慧敏，张悦，刘佳妮，李玄烨，李晓龙，初柏君，王翔宇，朱保庆. 桌布法结合极化投影地图法剖析葵花籽油香味特征. 食品安全质量检测学报. 2023(13): 184-192 .
3.	侯姣靓. XLSTAT在感官评价数据分析中的应用. 上海轻工业. 2023(03): 130-133 .
4.	单冰淇，刘松昱，王春光，游睿晗，宋昊，钟葵，史波林，朱保庆. 开放式提问调查在食品研究与开发中的研究现状. 食品工业科技. 2022(12): 468-474 . 本站查看
5.	陈亦新，兰义宾，问亚琴，刘雅冉，陈奎汛，宋昊，朱保庆. 自选特性排序剖面法在食品研究与开发中的应用及研究现状. 食品工业科技. 2022(13): 475-483 . 本站查看
6.	苏庆宇，常晓敏，刘雅冉，许晓青，李佳泽，朱雨萱，宋昊，朱保庆. 投影地图法在食品研究与开发中的研究现状. 食品工业科技. 2022(16): 390-399 . 本站查看