AUTHOR(S) / AUTOR(I): Nevena Barać, Marija Mamić, Andrej Klebec, Ivana Sredović Ignjatović, Mirjana Demin, Miroljub Barać
DOI: 10.46793/SBT30.49NB
ABSTRACT / SAŽETAK:
Soy protein isolate was exposed to three different proteases, Alcalase, Papain and Flavourzyme for 30, 60 and 90 minutes. Hydrolysis was monitored by native and SDS-PAGE. The antioxidant properties of the hydrolisates were evaluated by free radical scavenging activity, reducing power and iron(II) chelating ability. The enzymes used affected the antioxidant properties of the soy protein isolate differently. Only Alcalase improved the free radical scavenging activity of the original isolate, while Alcalase and Papain improved the ability of the isolate to chelate ferrous ions. This suggests that the right choice of enzyme and conditions for modificationcan lead to isolates with improved functionality.
KEYWORDS / KLJUČNE REČI:
protein isolate, modification, antioxidant properties
ACKNOWLEDGEMENT / PROJEKAT:
The research was carried out within the framework of the “Agreement on the implementation and financing of scientific research in 2024 between the Ministry of Science, Technological Development and Innovation of the Republic of Serbia and the Faculty of Agriculture of the University of Belgrade”, number 451-03-65/2024-03/200116.
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