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Food Science and Human Wellness 2024, 13(3): 1271-1278 https://doi.org/10.26599/FSHW.2022.9250106
Research Article | Open Access | Issue | Published: 08 February 2024

Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Show Author's Information Haining Guan,,  Chunmei Feng,  Min Ren,  Xiaojun Xu,  Dengyong Liu( ),  Xiaoqin Diao( )
College of Food Science and Technology, Bohai University, Jinzhou 121013, China

Peer review under responsibility of Tsinghua University Press.

Keywords:
Antioxidant, High hydrostatic pressure, Bitter taste, Soybean protein isolate, Emulsifi cation
Cite this article:
Guan H, Feng C, Ren M, et al. Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure. Food Science and Human Wellness, 2024, 13(3): 1271-1278. https://doi.org/10.26599/FSHW.2022.9250106
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Abstract Full text About this article

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modif ication. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 ℃) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m2/g) and emulsifying stability index (92.98%), and it had higher antioxidant activities (44.77% DPPH free radical scavenging activity, 31.12% superoxide anion radical scavenging activity, and 61.50% copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.


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About this article

Emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

Show Author's information Haining Guan,, Chunmei Feng, Min Ren, Xiaojun Xu, Dengyong Liu( ), Xiaoqin Diao( )
College of Food Science and Technology, Bohai University, Jinzhou 121013, China

Peer review under responsibility of Tsinghua University Press.

Abstract

Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities. However, the problem related to the hydrolysis of proteins was the generation of the bitter taste. Recently, high hydrostatic pressure (HHP) treatment has attracted much interest and has been used in several studies on protein modif ication. Hence, the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments (0.1, 100, 200, and 300 MPa for 1–5 h at 50 ℃) on the emulsifying property, antioxidant activity, and bitterness of soybean protein isolate hydrolysate (SPIH). As observed, the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index (47.49 m2/g) and emulsifying stability index (92.98%), and it had higher antioxidant activities (44.77% DPPH free radical scavenging activity, 31.12% superoxide anion radical scavenging activity, and 61.50% copper ion chelating activity). At the same time, the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size. In addition, the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability. This study has a broad application prospect in developing food ingredients and healthy foods.

Keywords: Antioxidant, High hydrostatic pressure, Bitter taste, Soybean protein isolate, Emulsifi cation

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Received: 30 March 2022
Revised: 18 May 2022
Accepted: 26 December 2022
Published: 08 February 2024
Issue date: May 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

Acknowledgements

This work was supported by the Doctoral Research Foundation of Bohai University (05013/0520bs006); the Science and Technology Project of “Unveiling and Commanding” Liaoning Province (2021JH1/10400033); and the Scientific Research Project from Education Department of Liaoning Province (LJ2020010).

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