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Characterization of a soy protein hydrolyzate for the development of a functional ingredient

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Abstract

Argentina is a leading country in biodiesel production from soy. Extruded soy is a low-cost byproduct of the soybean oil industry, from which animal feeds are prepared as well as flour for human consumption. Soy proteins can be isolated from flours and digested with enzymes in order to obtain bioactive fractions. In this work, a commercial soy isolate (PRO-FAM 974) was characterized. Maximal solubility was achieved at a concentration of 90 mg/mL. Protein profiles obtained by SDS-PAGE showed that the isolate was constituted mostly by globulins. Conformational and thermal analyses (differential scanning calorimetry) showed that proteins were almost completely denatured. The isolate was hydrolyzed with a commercially available enzyme (COROLASE 7089). The peptide profile (MALDI-TOF) showed peptides ranging from 800 to 10,000 Daltons. We conclude that the product obtained has the potential to be used as functional ingredient for the development of functional foodstuffs, giving the opportunity to add value to the byproducts of the soybean oil industry.

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Acknowledgements

The authors thank Dr. María Cristina Añón, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CONICET) for collaborating with the thermal and conformational studies of the protein isolate, Dr. Silvia Moreno, Centro de Estudios Químicos y Biológicos por Espectrometría de Masa (CEQUIBIEM) for collaborating with the mass spectrometry studies. Dr. Sandra Elizabeth Perez and Daniel Starck, Centro de Investigación Veterinaria de Tandil (CIVETAN) for collaborating with the language review.

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Authors and Affiliations

  1. Laboratorio de Virología, Centro de Investigación Veterinaria de Tandil (CIVETAN, CONICET-CICPBA), Facultad de Cs. Veterinarias, UNCPBA, Pasaje Arroyo Seco s/n, 7000, Tandil, Argentina

    Juan P. Conti

  2. Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000, Santa Fe, Argentina

    Gabriel Vinderola

  3. Eduardo N. Esteban, BIOALPINA Program (GENIAL/COTANA), Colonia Alpina, Santiago del Estero, Argentina

    Eduardo N. Esteban

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  1. Juan P. Conti
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  2. Gabriel Vinderola
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  3. Eduardo N. Esteban
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Correspondence to Juan P. Conti.

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Conti, J.P., Vinderola, G. & Esteban, E.N. Characterization of a soy protein hydrolyzate for the development of a functional ingredient. J Food Sci Technol 56, 896–904 (2019). https://doi.org/10.1007/s13197-018-3551-x

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