Radical Scavenging Activities and Lipid Peroxidation Inhibition of Okara Protein Hydrolysates Prepared with Proteases and Sequential UF

Abstract:

Okara protein isolate was hydrolyzed by two stages enzyme hydrolysis (Protamex+Flavourzyme, Pro+Fla ) and further separated by sequential ultrafiltration (UF) to four fractions (P1~P4). The 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activity of the P3 fraction (1kDa < MW < 3kDa) is 24.6 mmol trolox equivalent (TE)/g peptide and the inhibitory activity is 84.2% at 10 mg/mL. The hydroxyl radical scavenging activity is 85.4% at the same concentration. Pro+Fla-P3 was incorporated into ground beef to determine their effect on lipid oxidation during a 15-day storage period. Pro+Fla-P3 fraction at 500 μg/g significantly inhibited lipid oxidation by 20.8% and 18.2% at day 8 and 15 of storage. The concentration at 250 μg/g could not significantly inhibit lipid oxidation at 15 day. It suggests that okara protein hydrolysates could be developed and used to improve shelf-life of meat products.

• Periodical: Advanced Materials Research (Volumes 807-809)
• Pages: 438-445
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.807-809.438
• Online since: September 2013
• Authors: Yu Chang Tseng, Hou Chia Tseng, Yih Ming Weng
• Keywords: Antioxidative Activity, Lipid Peroxidation, Okara Protein Hydrolysates, Sequential Ultrafiltration

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