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Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
Abstract
ABSTRACT: Native and heated soy protein isolate was hydrolyzed with 3 purified (pepsin, papain, and chymotrypsin) and 3 crude (Alcalase®, Protamex TM , and Flavourzyme TM ) proteases. The hydrolysates were incubated (37 °C, 1 h) with a liposome‐oxidizing system (50 μM FeCl 3 /0.1 mM ascorbate, pH 7.0) to test antioxidant activities by determining the concentrations of TBARS. Degree of hydrolysis of SPI hydrolysates ranged from 1.7 to 20.6%. Both hydrolyzed and nonhydrolyzed SPI decreased TBARS (by 28 to 65%), except for papain‐hydrolyzed samples. Samples of chymotrypsin‐ and Flavourzyme‐hydrolyzed (0.5 h) preheated SPI had the greatest inhibitory effect on lipid oxidation.
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Cited by
Sánchez, A., & Vázquez, A. (2017) · Food Quality and Safety · doi:10.1093/fqs/fyx006 · Cited by 868
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Kong, B., & Xiong, Y. L. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060632q · Cited by 387
Self-citationZhang, X., Cao, D., Sun, X., Sun, S., & Xu, N. (2019) · Journal of Applied Phycology · doi:10.1007/s10811-019-1746-9 · Cited by 79
(2014) · Cited by 60
Metadata
- Authors
- Peñta‐Ramos, E. A., & Xiong, Y. L.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-10
- Volume
- 67
- Issue
- 8
- Pages
- 2952-2956
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2132409331
- Cited by
- 241
- References
- 0
- FWCI
- 1.40
- Type
- journal article
- Language
- en
- Open access
- closed
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- Peñta‐Ramos, E. A., & Xiong, Y. L. (2002). Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2002.tb08844.x
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