OPTIMIZATION OF FACTORS AFFECTING THE ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY

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ETEMADI M.; SADEGHI MAHONAK A.R.; GHORBANI M.; MAGHSOUDLOU Y.

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Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:65 Page(s): 199-207

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Title

OPTIMIZATION OF FACTORS AFFECTING THE ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY

Author(s)

ETEMADI M. | SADEGHI MAHONAK A.R. | GHORBANI M. | MAGHSOUDLOU Y. | Issue Writer Certificate

Keywords

ALCALASE ENZYMEQ1

ANTIOXIDANT ACTIVITYQ1

ENZYMATIC HYDROLYSISQ1

RESPONSE SURFACE METHODOLOGYQ1

SOY PROTEIN HYDROLYSATEQ2

Abstract

The objective of this study was to produce soy protein hydro lysate (SPH) with the highest ANTIOXIDANT ACTIVITY, from soy protein isolate using ENZYMATIC HYDROLYSIS. The soy protein hydro lysate was produced through ENZYMATIC HYDROLYSIS by Alcalase 2.4L enzyme and the optimal hydrolysis parameters to achieve the highest antioxidant capacity of peptides were obtained by RESPONSE SURFACE METHODOLOGY (RSM) with the central composite design (CCD) using the Design Expert software. The combined effects of temperature, time and enzyme activity on superoxide free radical scavenging capacity of SPH were well fitted to a quadratic equation by using Design expert software. The regression model presented a plateau region with maximum ANTIOXIDANT ACTIVITY (>62.38%) at the following critical values: temperature 49.710C, time 117.45 min and enzyme activity 66.27 Anson unit per kilogram protein. Results indicated the potential of soy protein hydro lysate to be applied as a natural antioxidant in food ingredient and pharmaceutical applications in the future.

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APA: Copy

ETEMADI, M., SADEGHI MAHONAK, A.R., GHORBANI, M., & MAGHSOUDLOU, Y.. (2017). OPTIMIZATION OF FACTORS AFFECTING THE ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 199-207. SID. https://sid.ir/paper/72782/en

Vancouver: Copy

ETEMADI M., SADEGHI MAHONAK A.R., GHORBANI M., MAGHSOUDLOU Y.. OPTIMIZATION OF FACTORS AFFECTING THE ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):199-207. Available from: https://sid.ir/paper/72782/en

IEEE: Copy

M. ETEMADI, A.R. SADEGHI MAHONAK, M. GHORBANI, and Y. MAGHSOUDLOU, “OPTIMIZATION OF FACTORS AFFECTING THE ANTIOXIDANT ACTIVITY OF SOY PROTEIN HYDROLYSATE BY RESPONSE SURFACE METHODOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 199–207, 2017, [Online]. Available: https://sid.ir/paper/72782/en

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