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

Autores
Coscueta, Ezequiel Ricardo; Campos, Débora; Osório, Hugo; Nerli, Bibiana Beatriz; Pintado, Maria Manuela
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This 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 IC 50 = 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.
Fil: Coscueta, Ezequiel Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidade Católica Portuguesa; Portugal
Fil: Campos, Débora. Universidade Católica Portuguesa; Portugal
Fil: Osório, Hugo. Universidad de Porto; Portugal
Fil: Nerli, Bibiana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Pintado, Maria Manuela. Universidade Católica Portuguesa; Portugal
Materia
ACE INHIBITOR
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSIS
SIMULATED GASTROINTESTINAL DIGESTION
SOY PROTEIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/120116
Acceder
id CONICETDig_5d33fb7f06e272683b0af849195bf4fe
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient productionCoscueta, Ezequiel RicardoCampos, DéboraOsório, HugoNerli, Bibiana BeatrizPintado, Maria ManuelaACE INHIBITORANTIOXIDANT ACTIVITYBIOACTIVE PEPTIDESENZYMATIC HYDROLYSISSIMULATED GASTROINTESTINAL DIGESTIONSOY PROTEINhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2This 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 IC 50 = 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.Fil: Coscueta, Ezequiel Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidade Católica Portuguesa; PortugalFil: Campos, Débora. Universidade Católica Portuguesa; PortugalFil: Osório, Hugo. Universidad de Porto; PortugalFil: Nerli, Bibiana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; ArgentinaFil: Pintado, Maria Manuela. Universidade Católica Portuguesa; PortugalElsevier2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/120116Coscueta, Ezequiel Ricardo; Campos, Débora; Osório, Hugo; Nerli, Bibiana Beatriz; Pintado, Maria Manuela; Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production; Elsevier; Food Chemistry: X; 1; 3-2019; 792-804; 100006-1000062590-15750268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2590157519300082info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2019.100006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:32:33Zoai:ri.conicet.gov.ar:11336/120116instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:32:33.346CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
title Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
spellingShingle Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
Coscueta, Ezequiel Ricardo
ACE INHIBITOR
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSIS
SIMULATED GASTROINTESTINAL DIGESTION
SOY PROTEIN
title_short Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
title_full Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
title_fullStr Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
title_full_unstemmed Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
title_sort Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production
dc.creator.none.fl_str_mv Coscueta, Ezequiel Ricardo
Campos, Débora
Osório, Hugo
Nerli, Bibiana Beatriz
Pintado, Maria Manuela
author Coscueta, Ezequiel Ricardo
author_facet Coscueta, Ezequiel Ricardo
Campos, Débora
Osório, Hugo
Nerli, Bibiana Beatriz
Pintado, Maria Manuela
author_role author
author2 Campos, Débora
Osório, Hugo
Nerli, Bibiana Beatriz
Pintado, Maria Manuela
author2_role author
author
author
author
dc.subject.none.fl_str_mv ACE INHIBITOR
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSIS
SIMULATED GASTROINTESTINAL DIGESTION
SOY PROTEIN
topic ACE INHIBITOR
ANTIOXIDANT ACTIVITY
BIOACTIVE PEPTIDES
ENZYMATIC HYDROLYSIS
SIMULATED GASTROINTESTINAL DIGESTION
SOY PROTEIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This 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 IC 50 = 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.
Fil: Coscueta, Ezequiel Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina. Universidade Católica Portuguesa; Portugal
Fil: Campos, Débora. Universidade Católica Portuguesa; Portugal
Fil: Osório, Hugo. Universidad de Porto; Portugal
Fil: Nerli, Bibiana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Procesos Biotecnológicos y Químicos Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Procesos Biotecnológicos y Químicos Rosario; Argentina
Fil: Pintado, Maria Manuela. Universidade Católica Portuguesa; Portugal
description This 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 IC 50 = 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/120116
Coscueta, Ezequiel Ricardo; Campos, Débora; Osório, Hugo; Nerli, Bibiana Beatriz; Pintado, Maria Manuela; Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production; Elsevier; Food Chemistry: X; 1; 3-2019; 792-804; 100006-100006
2590-1575
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/120116
identifier_str_mv Coscueta, Ezequiel Ricardo; Campos, Débora; Osório, Hugo; Nerli, Bibiana Beatriz; Pintado, Maria Manuela; Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production; Elsevier; Food Chemistry: X; 1; 3-2019; 792-804; 100006-100006
2590-1575
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2590157519300082
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2019.100006
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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