Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate
The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10–30 kDa), and F10 (<10 kDa), were confirmed usin...
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| Format: | Article |
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MDPI AG
2023-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/2/430 |
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| author | Qing Zhang Lin Li Lan Chen Shuxiang Liu Qiang Cui Wen Qin |
| author_facet | Qing Zhang Lin Li Lan Chen Shuxiang Liu Qiang Cui Wen Qin |
| author_sort | Qing Zhang |
| collection | DOAJ |
| description | The effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10–30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities. |
| first_indexed | 2024-03-11T09:13:48Z |
| format | Article |
| id | doaj.art-2bbe29f9d14142b0b24eb5fab559c6b5 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T09:13:48Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-2bbe29f9d14142b0b24eb5fab559c6b52023-11-16T18:48:06ZengMDPI AGAntioxidants2076-39212023-02-0112243010.3390/antiox12020430Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein IsolateQing Zhang0Lin Li1Lan Chen2Shuxiang Liu3Qiang Cui4Wen Qin5Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaKey Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaKey Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaKey Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaKey Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaKey Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (Co-Construction by Ministry and Province), College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya’an 625014, ChinaThe effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of the soybean protein isolate (SPI) were investigated. Three SPI hydrolysate (SPIH) fractions, F30 (>30 kDa), F30-10 (10–30 kDa), and F10 (<10 kDa), were confirmed using gel permeation chromatography. The results demonstrated that the glycosylation of F30 was faster than that of F30-10 or F10. The enzymolysis caused the unfolding of the SPI to expose the internal hydrophobic cores, which was further promoted by the grafting of dextran, making the obtained conjugates have a loose spatial structure, strong molecular flexibility, and enhanced thermal stability. The grafting of dextran significantly enhanced the DPPH radical or •OH scavenging activity and the ferrous reducing power of the SPI or SPIH fractions with different change profiles due to their different molecular structures. The limited enzymolysis following glycosylation was proven to be a promising way to obtain SPI-based food ingredients with enhanced functionalities.https://www.mdpi.com/2076-3921/12/2/430soybean protein isolateenzymolysisglycosylationstructural propertiesantioxidant activity |
| spellingShingle | Qing Zhang Lin Li Lan Chen Shuxiang Liu Qiang Cui Wen Qin Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate Antioxidants soybean protein isolate enzymolysis glycosylation structural properties antioxidant activity |
| title | Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate |
| title_full | Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate |
| title_fullStr | Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate |
| title_full_unstemmed | Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate |
| title_short | Effects of Sequential Enzymolysis and Glycosylation on the Structural Properties and Antioxidant Activity of Soybean Protein Isolate |
| title_sort | effects of sequential enzymolysis and glycosylation on the structural properties and antioxidant activity of soybean protein isolate |
| topic | soybean protein isolate enzymolysis glycosylation structural properties antioxidant activity |
| url | https://www.mdpi.com/2076-3921/12/2/430 |
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