Plant Foods for Human Nutrition

, Volume 65, Issue 3, pp 233–240

Antioxidant Capacity of Alcalase Hydrolysates and Protein Profiles of Two Conventional and Seven Low Glycinin Soybean Cultivars

  • Rudy Darmawan
  • Neal A. Bringe
  • Elvira Gonzalez de Mejia
ORIGINAL PAPER

DOI: 10.1007/s11130-010-0185-1

Cite this article as:
Darmawan, R., Bringe, N.A. & de Mejia, E.G. Plant Foods Hum Nutr (2010) 65: 233. doi:10.1007/s11130-010-0185-1

Abstract

Soy protein hydrolysates are considered a potential dietary source of natural antioxidants with important biological activities. This study was conducted to compare the effect of two conventional and seven low glycinin soybean cultivars on the antioxidant capacity (AC) of soy hydrolysates. Nine cultivars were grown in Bloomington, IL, Findlay, OH and Huxley, IA. The hydrolysates were produced enzymatically using alcalase and analyzed for AC using oxygen radical absorbance capacity (ORAC) assay and soluble protein. Statistical differences were observed in the protein profiles and AC among the different cultivars tested (P < 0.05). The hydrolysate from low glycinin cultivar 3 enriched in β-conglycinin, grown in Bloomington, exhibited the highest AC, compared to the other cultivars across all locations. On average, soy cultivars rich in BC and purified BC hydrolysates (36.2 and 31.8 μM Trolox equivalents (TE)/μg soluble protein, respectively) (P > 0.05) had higher AC than purified glycinin (GL) hydrolysate (28.5 μM TE/μg soluble protein) (P < 0.05). It was possible to select a soybean cultivar that produced a higher antioxidant capacity upon alcalase hydrolysis.

Keywords

Alcalase hydrolysisβ-conglycininCultivarGrowing locationORACSoy peptide

Abbreviations

AC

Antioxidant capacity

B

Bloomington IL

BC

β-conglycinin

F

Findlay OH

GL

Glycinin

H

Huxley IA

ORAC

Oxygen Radical Absorbance Capacity

TE

Trolox equivalents

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Rudy Darmawan
    • 1
  • Neal A. Bringe
    • 2
  • Elvira Gonzalez de Mejia
    • 1
  1. 1.Department of Food Science and Human NutritionUniversity of Illinois at Urbana-ChampaignUrbanaUSA
  2. 2.The Monsanto CompanySt. LouisUSA