Impact of Processing Condition on Nutraceutical Potency of Soy Whey Hydrolysate

Abstract

The present investigation aims to study the nutraceutical potency of soy whey hydrolysate, which can be incorporated as an antioxidant supplement in food products. The hydrolysate was passed through a series of ultrafiltration membranes (30 and 10 kDa MWCO) out of which only 10 kDa permeate showed 1.2-fold increased activity having stability range of pH 2-9. Under extreme pH, radical-scavenging activity decreased, retaining nearly 79% of the total original activity. More than 50% of antioxidant activity loss was observed at salt concentration >1.5 mM. Micronutrients such as Cu , Mg 2+ and Co 2+ in the reaction medium also reduced the ABTS scavenging activity up to >60%. Addition of phenolics and vitamins in hydrolysates showed strong synergistic effects with peptides. Gastrointestinal digestion resulted in 1.15-fold increase in the activity with pancreatic digestion. Such results prove the candidature of soy whey hydrolysate as potential ingredient to formulate functional foods. PRACTICAL APPLICATIONSAntioxidant peptide-rich soy whey hydrolysate can be used as nutritional and antioxidant supplement in food formulation as they are rich in eight essential amino acids and bear a wide range of antioxidant stability during processing.

Optimization of the Extraction and Stability of Antioxidative Peptides from Mackerel (Pneumatophorus japonicus) Protein

“…Furthermore, the amino acid composition of peptide is complex and may be degraded through deamidation, oxidation, hydrolysis, and cyclization reactions during processing and storage, leading to the loss of antioxidant activity [ 20 ]. As an example, high temperatures may alter peptide structures, and the target peptide can be degraded into fragments, thereby losing the antioxidant activity [ 21 ]. On the other hand, drying of hydrolysates at high temperature may not destroy the biological activity of peptides [ 22 ].…”

Controlled bioactive compound delivery systems based on double polysaccharide film-coated microparticles for liquid products and their release behaviors

“…Besides for effective storage, alginate (Champagne, 2006;Kailasapathy, 2006), oligosaccharide (K. N. Chen, Chen, Liu, Lin, & Chiu, 2005), whey protein (Lambert, Weinbreck, & Kleerebezem, 2008) and Arabia gum(A. Singh, Adak, Karmakar, & Banerjee, 2014) have been reported to be used as carrier materials for coating bioactive compounds used in different foods such as milk and fruit juice. Amylose and cacao oil have also been used as carrier materials in liquid products like oat beverage (Lahtinen, Ouwehand, Salminen, Forssell, & Myllärinen, 2007).…”