Research articles
ScienceAsia 48 (2022):ID 797-803 |doi:
10.2306/scienceasia1513-1874.2022.115
Optimisation of preparation of active peptides by enzymatic
hydrolysis of soybean processing wastewater and their
antioxidant activity
Kuo Chena,†, Xuewei Yanga,†, Yangying Oua, Weiqi Lua, Tianxiang Hea, Le Bin Yina,b,*
ABSTRACT: Papain enzymatic hydrolysis of soybean processing wastewater (SPWW) was used to prepare a useful
soybean active peptide. Based on single-factor experiments, the peptide content and degree of hydrolysis were used
as experimental indicators to optimise the process of preparing active peptides by enzymatic hydrolysis of SPWW,
following which their antioxidant activity was determined. The results showed that the optimal enzymatic hydrolysis
conditions were: temperature, 53 ?C; concentration ratio of papain to SPWW, 2.0 g/100 ml; initial pH, 5.0; hydrolysis
time, 7 h. Under these conditions, the degree of hydrolysis of SPWW was 2.801% and the peptide yield was 115.0%.
The antioxidant results showed the half-maximum scavenging concentration (EC50) of the peptide for 1,1-diphenyl2-picrylhydrazyl (DPPH) and 2,20
-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radicals to be 6.459
and 1.871 mg/ml, respectively. This study provides a theoretical basis for the further utilisation of SPWW.
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| a |
College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000 China
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| b |
Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province,
Shaoyang University, Shaoyang 422000 China |
* Corresponding author, E-mail: lbyin0731@qq.com
Received 24 Aug 2021, Accepted 15 Jun 2022
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