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- Title
Optimisation of preparation of active peptides by enzymatic hydrolysis of soybean processing wastewater and their antioxidant activity.
- Authors
Kuo Chen; Xuewei Yang; Yangying Ou; Weiqi Lu; Tianxiang He; Le Bin Yin
- Abstract
Papain enzymatic hydrolysis of soybean processing wastewater (SPWW) was used to prepare a useful soybean active peptide. Based on single-factor experiments, the peptide content and degree of hydrolysis were used as experimental indicators to optimise the process of preparing active peptides by enzymatic hydrolysis of SPWW, following which their antioxidant activity was determined. The results showed that the optimal enzymatic hydrolysis conditions were: temperature, 53 °C; concentration ratio of papain to SPWW, 2.0 g/100 ml; initial pH, 5.0; hydrolysis time, 7 h. Under these conditions, the degree of hydrolysis of SPWW was 2.801% and the peptide yield was 115.0%. The antioxidant results showed the half-maximum scavenging concentration (EC50) of the peptide for 1,1-diphenyl- 2-picrylhydrazyl (DPPH) and 2,20-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radicals to be 6.459 and 1.871 mg/ml, respectively. This study provides a theoretical basis for the further utilisation of SPWW.
- Subjects
SOYBEAN; PEPTIDES; HYDROLYSIS; SEWAGE; FREE radicals
- Publication
ScienceAsia, 2022, Vol 48, Issue 6, p797
- ISSN
1513-1874
- Publication type
Article
- DOI
10.2306/scienceasia1513-1874.2022.115