Skip to main content
SpringerLink
Log in

Iron binding capacity of dephytinised soy protein isolate hydrolysate as influenced by the degree of hydrolysis and enzyme type

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Soy protein is increasingly used in extended meat products and dairy type products due to the presence of high quality proteins with excellent functional properties. However, it has been shown to inhibit iron bioavailability because of phytic acid present in the protein. This present study investigated the effects of dephytinise from soy protein isolate (SPI) on iron binding capacity and degree of hydrolysis. Also the effects of enzyme type and degree of hydrolysis on iron binding capacity were studied. It was demonstrated that phytase and anion exchange resin could remove effectively the phytate from SPI. The dephytinise would decrease the degree of hydrolysis of SPI. The enzyme type and degree of hydrolysis influenced significantly the iron binding capacity of the hydrolysate. Flavourzyme might be the best choice for producing peptides with iron binding capacity from SPI and middle degree of hydrolysis would be benefitable to this process.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Bao XL, Song M, Zhang J, Yang C, Guo ST (2007) Calcium-binding ability of soy protein hydrolysates. Chin Chem Lett 18:1115–1118

    Article  CAS  Google Scholar 

  • Brooks JR, Morr CV (1982) Phytate removal from soy protein isolates using ion exchange processing treatments. J Food Sci 47:1280–1282

    Article  CAS  Google Scholar 

  • Carroll KK (1991) Review of clinical studies on cholesterol lowing response to soy protein. Am J Diet Assoc 91:820–827

    CAS  Google Scholar 

  • Chen HM, Muramoto K, Yamaguchi F, Fujimoto NK (1998) Antioxidative properties of histidine-containing peptides designed from peptide fragment found in digests of a soybean protein. J Agric Food Chem 46:49–53

    Article  CAS  Google Scholar 

  • Decker EA, Welch B (1990) Role of ferritin as a lipid oxidation catalyst in muscle food. J Agric Food Chem 38:674–677

    Article  CAS  Google Scholar 

  • Deng SG, Huo JC, Xie C (2008) Preparation by enzymolysis and bioactivity of iron complex of fish protein hydrolysate (Fe-FPH) from low value fish. Chin J Ocean 26:300–306

    Article  CAS  Google Scholar 

  • Dia VP, Wang W, Oh VL, Lumen BO, Meji EG (2009) Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity. Food Chem 114:108–115

    Article  CAS  Google Scholar 

  • Dost K, Tokul O (2006) Determination of phytic acid in wheat and wheat products by reverse phase high performance liquid chromatography. Anal Chimica Acta 558:22–27

    Article  CAS  Google Scholar 

  • Ford JR, Mustakas GC, Schmdutz RD (1978) Phytic acid removal from soybeans by a lipid protein concentrate process. J Am Oil Chem Soc 55:371–374

    Article  CAS  Google Scholar 

  • Gabriel ER, Erick B, Muriel S (2004) Iron availability from whey protein hydrogels: an in vitro study. J Agric Food Chem 52:8137–8143

    Article  Google Scholar 

  • Gbogouri GA, Linder M, Fanni J, Parmentier M (2004) Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates. J Food Sci 69:615–622

    Article  Google Scholar 

  • Hermansen K, Sondergaard M, Hoie L, Carstensen M, Brock B (2001) Beneficial effects of a soy-based dietary supplement on lipid levels and cardiovascular risk markers in type 2 diabetic subjects. Diabetes Care 24:228–233

    Article  CAS  Google Scholar 

  • Hou X, Wang J, Zhang D (2011) Optimization of debittering of soybean antioxidant hydrolysates with β-cyclodextrins using response surface methodology. J Food Sci Technol. doi:10.1007/s13197-011-0358-4

  • Huang GR, Ren ZY, Jiang JX (2011) Separation of iron-binding peptides from shrimp processing by-products hydrolysates. Food Bioprocess Technol 4:1527–1532

    Article  CAS  Google Scholar 

  • Hurrell RF, Juillerat MA, Reddy MB, Lynch SR, Dassenko SA, Cook JD (1992) Soy protein, phytate, and iron absorption in humans. Am J Clin Nutr 56:573–578

    CAS  Google Scholar 

  • Iritani N, Sugimoto T, Fukuda H (1997) Dietary soybean protein increases insulin receptor gene expression in male Wistar fatty rats when dietary polyunsaturated fatty acid level is low. J Nutr 127:1077–1083

    CAS  Google Scholar 

  • Jamdar SN, Rajalakshmi V, Pednekar MD, Juan F, Yardi V, Sharma A (2010) Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chem 121:178–184

    Article  CAS  Google Scholar 

  • Jiang B, Mine Y (2001) Phosphopeptides derived from hen egg yolk phosvitin: effect of molecular size on the calcium-binding properties. Biosci Biotech Bioch 65:1187–1190

    Article  CAS  Google Scholar 

  • Jung WK, Kim SK (2007) Calcium-binding peptide derived from pepsinolytic hydrolysates of hoki (Johnius belengerii) frame. Eur Food Res Technol 224:763–767

    Article  CAS  Google Scholar 

  • Jung WK, Park PJ, Byun HG, Moon SH, Kim SK (2005) Preparation of hoki (Johnius belengerii) bone oligophosphopeptide with a high affinity to calcium by carnivorous intestine crude proteinase. Food Chem 91:333–340

    Article  CAS  Google Scholar 

  • Jung WK, Karawita R, Heo SJ, Lee BJ, Kim SK, Jeon YJ (2006) Recovery of a novel Ca-binding peptide from Alaska Pollack (Theragra chalcogramma) backbone by pepsinolytic hydrolysis. Process Biochem 41:2097–2100

    Article  Google Scholar 

  • Kagawa K, Matsutaka H, Fukuhama C, Watanabe Y, Fujino H (1996) Globin digest, acidic protease hydrolysate, inhibits dietary hypertriglyceridemia and Val-Val-Tyr-Pro, one of its constituents, possesses most superior effect. Life Sci 58:1745–1755

    Article  CAS  Google Scholar 

  • Khantaphant S, Benjakul S, Kishimura H (2011) Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brown stripe red snapper prepared using pyloric caeca and commercial proteases. Process Biochem 46:318–327

    Article  CAS  Google Scholar 

  • Kim SE, Kim HH, Kim JY, Kang YI, Woo HJ, Lee HJ (2000) Anticancer activity of hydrophobic peptides from soy proteins. Biofactors 12:151–155

    Article  CAS  Google Scholar 

  • Kim SB, Seo IS, Khan MA, Ki KS, Nam MS, Kim HS (2007a) Separation of iron-binding protein from whey through enzymatic hydrolysis. Int Dairy J 17:625–631

    Article  CAS  Google Scholar 

  • Kim SB, Seo IS, Khan MA, Ki KS, Lee WS, Lee HJ, Shin HS, Kim HS (2007b) Enzymatic hydrolysis of heated whey: iron-binding ability of peptides and antigenic protein fractions. J Dairy Sci 90:4033–4042

    Article  CAS  Google Scholar 

  • Klompong V, Benjakul S, Kantachote D, Shahidi F (2007) Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chem 102:1317–1327

    Article  CAS  Google Scholar 

  • Kong XZ, Guo MM, Hua YF (2008) Enzymatic preparation of immunomodulating hydrolysates from soy proteins. Bioresour Technol 99:8873–8879

    Article  CAS  Google Scholar 

  • Kuba M, Tana C, Tawata S, Yasuda M (2005) Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process Biochem 40:2191–2196

    Article  CAS  Google Scholar 

  • Kumagai H, Shizawa Y, Sakurai H, Kumagai H (1998) Influence of phytate removal and structural modification on the calcium-binding properties of soybean globulins. Biosci Biotech Bioch 62:341–346

    Article  CAS  Google Scholar 

  • Kumagai H, Ishida S, Koizumi A, Sakurai H, Kumagai H (2002) Preparation of phytate-removed deamidated soybean globulins by ion exchangers and characterization of their calcium-binding ability. J Agric Food Chem 50:172–176

    Article  CAS  Google Scholar 

  • Kwon DY, Daily JW, Kim HJ, Park S (2010) Antidiabetic effects of fermented soybean products on type-2 diabetes. Nutr Res 30:1–13

    Article  CAS  Google Scholar 

  • Lee SH, Song KB (2009) Purification of an iron-binding nona-peptide from hydrolysates of porcine blood plasma protein. Process Biochem 44:378–381

    Article  CAS  Google Scholar 

  • Liu Q, Kong BH, XiongYL XXF (2010) Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis. Food Chem 118:403–410

    Article  CAS  Google Scholar 

  • Lowry OH, Rosenbrough NJ, Fair AL, Randall RJ (1951) Protein measurement with the Folin-phenol reagents. J Bio Chem 193:265–275

    CAS  Google Scholar 

  • Okubo K, Waldrop AB, Iacobucci GA, Myers DV (1975) Preparation of low-phytate soybean protein isolate and concentrate by ultrafiltration. Cereal Chem 52:263–271

    CAS  Google Scholar 

  • Omosaiye O, Cheryan M (1979) Low-phytate, full-fat soy protein product by ultrafiltration of aqueous extracts of whole soybeans. Cereal Chem 56:58–62

    CAS  Google Scholar 

  • Pericin D, Radulovic-Popovic L, Vastag Z, Madarev-Popovic S, Trivic S (2009) Enzymatic hydrolysis of protein isolate from hull-less pumpkin oil cake: application of response surface methodology. Food Chem 115:753–757

    Article  CAS  Google Scholar 

  • Rajapakse N, Mendis E, Byun HG, Kim SK (2005) Purification and in vitro antioxidative effects of giant squid muscle peptides on free radical-mediated oxidative systems. J Nutr Biochem 16:562–569

    Article  CAS  Google Scholar 

  • Rebeca BD, Pena-vera MT, Diaz-Castaneda M (1991) Production of fish protein hydrolysates with bacteria proteases: yield and nutritional value. J Food Sci 56:309–314

    Article  CAS  Google Scholar 

  • Rui XU (2009) Calcium binding of peptides derived from enzymatic hydrolysates of whey protein concentrate. Int J Dairy Technol 62:170–173

    Article  CAS  Google Scholar 

  • Storcksdieck S, Bonsmann G, Hurrell RF (2007) Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sources. J Food Sci 72:S019–029

    Article  Google Scholar 

  • Sugiarto M, Ye A, Singh H (2009) Characterisation of binding of iron to sodium caseinate and whey protein isolate. Food Chem 114:1007–1013

    Article  CAS  Google Scholar 

  • Volgarev MN, Vysotsky VG, Meshcheryakova VA (1989) Evaluation of isolated soy protein foods in weight reduction with obese hyocholesterolemic and normocholesterolemic obese individuals. Nutr Rep Int 39:61–72

    Google Scholar 

  • Webb KE (1986) Amino acid and peptide absorption from the gastrointestinal tract. Fed Proc 45:2268–2271

    CAS  Google Scholar 

  • WHO (2002) The World Health Report 2002-Reducing Risks, Promoting Healthy Life. World Health Organization

  • Yeung AC, Glahn RP, Miller DD (2002) Effects of iron source on iron availability from casein and casein phosphopeptides. J Food Sci 67:1271–1275

    Article  CAS  Google Scholar 

  • Zhong F, Liu JM, Ma JG, Shoemaker CF (2007) Preparation of hypocholesterol peptides from soy protein and their hypocholesterolemia effect in mice. Food Res Intl 40:661–667

    Article  CAS  Google Scholar 

Download references

Acknowledgement

This work was granted by Zhejiang Provincial Natural Science Foundation of China under Grant No. Y 3110278.

Author information

Authors and Affiliations

  1. College of Life Sciences, China Jiliang University, Xueyuan Street 258, Hangzhou, Zhejiang, 310018, People’s Republic of China

    Mo-Nan Zhang, Guang-Rong Huang & Jia-Xin Jiang

Authors
  1. Mo-Nan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Guang-Rong Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jia-Xin Jiang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Guang-Rong Huang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Zhang, MN., Huang, GR. & Jiang, JX. Iron binding capacity of dephytinised soy protein isolate hydrolysate as influenced by the degree of hydrolysis and enzyme type. J Food Sci Technol 51, 994–999 (2014). https://doi.org/10.1007/s13197-011-0586-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0586-7

Keywords

Search

Navigation