Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase

被引：34

作者：

Zhang, Xiaoying ^{[1
]}

Huang, Yuyang ^{[3
]}

Ma, Ruxin ^{[1
]}

Tang, Yuqing ^{[1
]}

Li, Yang ^{[1
]}

Zhang, Shuang ^{[1
,2
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Northeast Agr Univ, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China

[3] Harbin Univ Commerce, Coll Food Engn, Harbin 150006, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 410卷

关键词：

Soybean protein isolate; Lactobacillus delbrueckii subsp; bulgaricus; Cell envelope proteinase; Structural properties; Antioxidant activity; LC-MS; MS; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; PEPTIDES; PEA;

D O I：

10.1016/j.foodchem.2023.135392

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this work, we investigated the structural and biological properties of soybean protein isolate (SPI) after 0-8 h hydrolyzation with cell envelope proteinase (CEP) extracted from Lactobacillus delbrueckii subsp. bulgaricus. CEP hydrolysis increased the beta-sheet and red-shifted the fluorescence peak, while decreasing the alpha-helix, indicating the unfolding of soybean proteins. Increased surface hydrophobicity and fluorescence of the soybean protein hydrolysates were correlated with the increased hydrophobic amino acid (from 209.67 to 217.6 mg/100 g). CEP tended to hydrolyze the N-and C-terminal regions of sequences dominated by Gly and Leu, which enhanced the antioxidant activity of the SPHs (lowest IC50s value of ABTS center dot+ and hydroxyl radical scavenging activity were 0.324 +/- 0.006 mg/mL and 0.365 +/- 0.001 mg/mL after 4 h hydrolysis). Comparison with the database of bioactive peptides suggested various potential biological activities, including antioxidant activity, angiotensin-converting enzyme inhibitory activity and dipeptidyl peptidase-IV inhibitory activity. The study findings have theoretical significance for the development of CEP hydrolysis and novel bioactive soybean peptides.

引用

页数：9

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