Emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate obtained by Corolase PP under high hydrostatic pressure

作     者：Haining Guan Chunmei Feng Min Ren Xiaojun Xu Dengyong Liu Xiaoqin Diao Haining Guan;Chunmei Feng;Min Ren;Xiaojun Xu;Dengyong Liu;Xiaoqin Diao

作者机构：College of Food Science and TechnologyBohai UniversityJinzhou 121013China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第3期

页      面：1271-1278页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

基　　金：supported by the Doctoral Research Foundation of Bohai University (05013/0520bs006) the Science and Technology Project of“Unveiling and Commanding”Liaoning Province (2021JH1/10400033) the Scientific Research Project from Education Department of Liaoning Province (LJ2020010) 

主　　题：Soybean protein isolate High hydrostatic pressure Emulsification Antioxidant Bitter taste 

摘      要：Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant ***,the problem related to the hydrolysis of proteins was the generation of the bitter ***,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein ***,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle *** addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better *** study has a broad application prospect in developing food ingredients and healthy foods.