Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published January 2019 | Volume 7, Issue 1, pp. 1-8.

doi: https://doi.org/10.33495/ijbfs_v7i1.18.140

 

Antioxidant capacity of soybean protein isolate hydrolyzed with protease produced by Aspergillus 3.084 in vitro

 

 

 

 

 

Jinhuan Zong

Lijun Jiang

Shanfeng Chen

Chengye Ma

Hongjun Li

Dongliang Zhang*

 

  Email Author

Tel: +86-5332786382-88

 

School of Agricultural Engineering and Food Science, Shandong University of Technology, No. 12 Zhangzhou Road, Zhangdian District, Zibo, Shandong Province, China.

 

 

 

 

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Citation: Zong J, Jiang L, Chen S, Ma C, Li H, Zhang D (2018). Antioxidant capacity of soybean protein isolate hydrolyzed with protease produced by Aspergillus 3.084 in vitro. Int. J. Biotechnol. Food Sci. 7(1): 1-8.

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 Abstract 


Aspergillus, being known as a protease producing fungi, was used in Chinese and Korean traditional fermentation. In this paper, Aspergillus 3.084, one of the most common fungi in China fermentation industry, was employed to produce protease and hydrolyze soybean protein, and then the optimum extraction condition of protease was determined by the antioxidant activities of protease extraction solution. The protease was extracted from the culture medium, and performed in hydrolyzing soybean protein isolation. Extract condition of protease, hydrolysis ability of proteases of Aspergillus in hydrolyzing soybean protein isolation and the antioxidant ability of hydrolysate were investigated by detecting enzyme activity, degree of hydrolysis, scavenging activities of OH∙, O2∙- and DPPH∙. Maximum protease activity was obtained at 60 min, pH 7.5 and 32°C in extraction step. Optimum protease hydrolyzing time, E/S, temperature and pH for degree of hydrolysis and scavenging activities was 3 h, 6000, 37°C and 7.5, respectively.

Keywords  Soybean protein   protease   Aspergillus 3.084   antioxidant activity  

 

Copyright © 2019 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




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