Physicochemical properties of soy protein hydrolysate and its formulation and stability with encapsulated probiotic under in vitro gastrointestinal environment

Abstract

The objective of this study was to prepare protein isolate from defatted soybean and identify an optimal hydrolysis protocol to create improved hydrolysates and ascertain the optimum encapsulation technique for probiotics. Soy protein isolate (SPI) was prepared using an alkaline extraction procedure for solubility within a neutral, beverage-specific pH range. The soy protein hydrolysate (SPH) was prepared from aqueous extracted SPI using pepsin. The physicochemical properties of the SPH were investigated by solubility,degree of hydrolysis (DH),surface hydrophobicity,and electrophoresis. Hydrolysates from 2, 2.5, and 3 hr of hydrolysis time achieved the suitable DH between 2.5% to 5.0%. The 2.5 to 3 hr hydrolysates were also significantly more soluble than SPI at all pH levels from 85% to 95% solubility. Surface hydrophobicity of the hydrolysates ranged from 15 to 20 S 0 values. Alginate (1%), resistant starch (2%), and probiotic culture (0.1%) were used as an encapsulation agent to protect probiotics. Alginate microcapsules were observed to be 1 mm in size using environmental scanning electron microscopy. The dried SPH and encapsulated probiotics with alginate in a dry powder formulation were tested for its gastrointestinal resistance and probiotic viability under in vitro simulated digestion. Approximately 1-log decrease was observed for all experimental groups after simulated digestion (final log colony forming units [CFU]/mL range: 6.55 to 6.19) with free probiotics having the lowest log CFU/mL (6.10 ± 0.10) value. No significant difference was observed among experimental groups for probiotic viability (P = 0.445). The findings of this research will provide an understanding of formulation for easily digestible protein and encapsulated probiotics.

Enhancing Bioaccessibility of Plant Protein Using Probiotics: An In Vitro Study

“…In addition, the DH value for intestinal digests of whey protein (34%; Table 2 ) was at the same level as reported by Ariens et al [ 43 ] using a modified INFOGEST protocol. For soy and pea protein, similar results on DH values have been reported by others using a static digestion model [ 42 , 44 , 45 ]. In protein bioaccessibility studies, DH values and the release of free amino acids are often lower in static digestion models due to enzyme inhibition of the protein hydrolysis end-products [ 46 ].…”

Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions

“…Additionally, the study aimed to identify the optimum encapsulation technique for probiotics. The results of this investigation contribute insights into formulating easily digestible protein and encapsulating probiotics [ 26 ]. A novel formulation was developed to prepare microparticles encapsulating Lactobacillus casei 01 , utilizing soy protein isolate and alginate through the spray-drying method.…”

Protein Hydrolysate from Underutilized Legumes: Unleashing the Potential for Future Functional Foods

“…Before being added to the protein suspensions, the pepsin enzyme solution at 2 U/mg of protein activity levels was warmed to 37°C The enzyme and protein combinations were shaken at 140 rpm in a water bath for 30, 60, 90, 120, 150, 180, and 1,440 min 200 to 6.5 Edwards et al, 2020 Pigeon pea Enzymatically hydrolyzed with pepsin+pancreatin (pH 2.0 for pepsin followed by 7.5 for pancreatin at 37°C); alcalase (pH 8.0, 50°C) and pancreatin (pH 7.5, 37°C)…”