Obtención de péptidos antioxidantes de glicinina de soja
DOI:
https://doi.org/10.26461/06.07Keywords:
glicinina de soja, péptidos antioxidantes, hidrólisis enzimática, proteasas de Streptomyces griseus (PSG), proteasasAbstract
The aim of this study was to evaluate the potential of two enzymatic preparations, proteases from either Streptomyces-griseus (PSG) or Aspergillus oryzae (Flavourzyme), for the obtaining of antioxidant peptides from soybean glycinin. The hydrolysis was performed under controlled conditions of pH, temperature and time. The degree of hydrolysis (GH%) was estimated by analysis of free amino groups. Hydrolysates were characterized by SDS-PAGE and analysis of their antioxidant properties by ABTS, ORAC and oxidation of deoxyribose assays. Phenols were determined by Folin-Ciocalteu method. DH% depended on the hydrolysis time and the nature of the enzymes being Flavourzyme more effective than PSG (p ≤ 0.05). A direct correlation between the DH% of Flavourzyme and the activity of its hydrolysates against ABTS and hydroxyl radicals (p ≤ 0.05) was found. PSG ́s hydrolysates resulted significantly (p ≤ 0.05) more active against alkyl peroxyl radicals than those of Flavourzyme. The concentration of phenols was not significant different (p>0.05) among the samples. Differences in antioxidant capacity among the samples may be associated to their peptides. Our research underlines the interest for the analysis of phenol in protein hydrolysates with antioxidant properties.Downloads
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