Optimisation of preparation of active peptides by enzymatic hydrolysis of soybean processing wastewater and their antioxidant activity

Kuo Chen^a,†, Xuewei Yang^a,†, Yangying Ou^a, Weiqi Lu^a, Tianxiang He^a, Le Bin Yin^a,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
^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

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,*

Kuo Chen^a,†, Xuewei Yang^a,†, Yangying Ou^a, Weiqi Lu^a, Tianxiang He^a, Le Bin Yin^a,b,*