Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Melissa   Ferreira SBROGGIO; Marina   Silveira MONTILHA; Vitória   Ribeiro Garcia de FIGUEIREDO; Sandra Regina   GEORGETTI; Louise Emy  KUROZAWA

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Autores

Melissa Ferreira SBROGGIO

Marina Silveira MONTILHA

Vitória Ribeiro Garcia de FIGUEIREDO

Sandra Regina GEORGETTI

Louise Emy KUROZAWA

Editor

Sociedade Brasileira de Ciência e Tecnologia de Alimentos

Descripción

The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 μM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 μM Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzyme.