Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant and ACE Inhibitory Activities of Soybean Hydrolysates: Effect of Enzyme and Degree of Hydrolysis

  • Lee, Ji-Soo (Department of Food and Nutrition, Hanyang University) ;
  • Yoo, Mi-Ae (Department of Food and Nutrition, Hanyang University) ;
  • Koo, Seung-Hyun (Department of Food and Nutrition, Hanyang University) ;
  • Baek, Hyung-Hee (Department of Food Engineering, Dankook University) ;
  • Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
  • Published : 2008.08.31
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Abstract

Native soy protein isolate (SPI) was hydrolyzed with 4 different proteolytic enzymes, including bromelain, papain, Neutrase, and Flavourzyme. SPI hydrolysates with the degree of hydrolysis (DH) in range of 6 to 15% were prepared by each enzyme. The angiotensin 1 converting enzyme (ACE) inhibitory and the antioxidant activities of the SPI hydrolysates, such as superoxide dismutase-like activity and inhibition of the linoleic acid autoxidation, were evaluated. Overall, as the DH increased, all evaluated bioactivities of the SPI hydrolysates significantly increased. The significantly highest ACE inhibitory and antioxidant activities were found in hydrolysates made with papain and bromelain, respectively. SPI hydrolysates by Flavourzyme showed the significantly lowest activity in all tested bioactivities. The results suggested that ACE inhibitory and antioxidant activities of SPI hydrolysates were determined by the DH and by the enzyme used.

Keywords

References

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