Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara)

Jiaqi Fang; Jiahong Lu; Ying Zhang; Jinyu Wang; Sainan Wang; Hongliang Fan; Jiarui Zhang; Weichang Dai; Junpeng Gao; Hansong Yu

Food Chemistry: X (Dec 2021)

Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara)

Jiaqi Fang,
Jiahong Lu,
Ying Zhang,
Jinyu Wang,
Sainan Wang,
Hongliang Fan,
Jiarui Zhang,
Weichang Dai,
Junpeng Gao,
Hansong Yu

Affiliations

Jiaqi Fang: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Jiahong Lu: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Ying Zhang: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Jinyu Wang: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Sainan Wang: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Hongliang Fan: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Jiarui Zhang: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Weichang Dai: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China
Junpeng Gao: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Hansong Yu: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China; Corresponding author at: College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Journal volume & issue: Vol. 12
p. 100175

Abstract

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In this study, a method for preparing low molecular weight peptides (HPH-VAP) from okara using high-pressure homogenization assisted double enzymes was proposed. In order to explore its advantages, the effects of various methods on protein extraction rate and on the structure, antioxidant and immune properties of peptides were compared. The results showed that the protein extraction rate of this method was increased by 69% and 51% compared with other methods, and the structure only led to changes in the hydrogen bonds between peptide chains. HPH-VAP was screened out through functional characteristics, its structure was identified by HPLC-MS/MS, and further immunological activity analysis was carried out. The results showed that it promoted cell phagocytic ability, NO level and release of cytokines IL-6, IFN- γ, TNF-α. Therefore, this method is an effective and applicable method for industrial preparation of okara peptides, and has a positive effect on the reuse of okara resources.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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