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Enzymatic soy protein hydrolysis: a tool for biofunctional food ingredient production

2019Journal article Open access
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dc.contributor.authorCoscueta, Ezequiel R.
dc.contributor.authorCampos, Débora A.
dc.contributor.authorOsório, Hugo
dc.contributor.authorNerli, Bibiana B.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2019-05-13T15:01:21Z
dc.date.available2019-05-13T15:01:21Z
dc.date.issued2019
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCoscueta, 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.2019.100006pt_PT
dc.identifier.doi10.1016/j.fochx.2019.100006pt_PT
dc.identifier.eid85062982303
dc.identifier.issn2590-1575
dc.identifier.pmid31432006
dc.identifier.urihttp://hdl.handle.net/10400.14/27630
dc.identifier.wos000526180700002
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationRSES-GA-2013-611493 BI_1
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectSoy proteinpt_PT
dc.subjectBioactive peptidespt_PT
dc.subjectACE inhibitorpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectEnzymatic hydrolysispt_PT
dc.subjectSimulated gastrointestinal digestionpt_PT
dc.titleEnzymatic soy protein hydrolysis: a tool for biofunctional food ingredient productionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleFood Chemistry: Xpt_PT
oaire.citation.volume1
oaire.fundingStream5876
person.familyNameCoscueta
person.familyNameCampos
person.familyNameOsorio
person.familyNameNerli
person.familyNamePintado
person.givenNameEzequiel
person.givenNameDébora
person.givenNameHugo
person.givenNameBibiana
person.givenNameMaria Manuela
person.identifierD-8675-2016
person.identifier456608
person.identifier.ciencia-id6614-705D-EBA7
person.identifier.ciencia-id1A16-FC5B-3468
person.identifier.ciencia-id211F-9A6D-2886
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4496-2001
person.identifier.orcid0000-0003-0174-6640
person.identifier.orcid0000-0002-6362-8255
person.identifier.orcid0000-0003-0469-7266
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridJ-7033-2016
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id56986455000
person.identifier.scopus-author-id55250923400
person.identifier.scopus-author-id6601979151
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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