Keywords

Soybean Peptides, Antioxidant, Maillard Reaction, Fermentation Of Soy Sauce

Abstract

This article uses high-temperature soybean meal as raw material, simulates the soy sauce koji-making process, prepares soybean peptides through fermentation and enzymatic hydrolysis technology, and studies the characteristics of soybean peptides and their Maillard reaction products. By comparing its protein recovery rate, DPPH free radical scavenging rate and other antioxidant indicators, browning degree and peptide molecular weight distribution, the fermentation enzymatic hydrolysis process and enzymatic hydrolysis time have an in-depth study on the antioxidant properties of soybean peptides and their Maillard products. Impact. The study found that both fermentation and enzymatic hydrolysis treatments can significantly improve the protein recovery rate and antioxidant activity of high-temperature soybean meal. When the enzymatic hydrolysis time is 24 h, the recovery rate of soybean meal reaches the maximum value of 77.21%. At this time, the enzymatic hydrolysis product of soybean meal The IC50 value and reducing power (A700) of DPPH radical are 0.77 mg/mL and 0.16 respectively. The Maillard reaction can further enhance the antioxidant activity of soybean meal enzymatic hydrolysis products. In addition, during the Maillard reaction, the thermal degradation reaction of components with larger molecular weights is more severe, while small molecule oligopeptides have higher Maillard reaction activity than large molecule polypeptides. In this paper, the technique of using koji to produce soy sauces was simulated, soybean peptides were prepared by fermentation and enzymatic hydrolysis using high-temperature soybean meals as raw materials, and the properties of soybean peptides and their Maillard reaction products were studied. An in-depth analysis of the effects of fermentation, enzymolysis, and enzymolysis time on the antioxidant activities of soybean peptides and their Maillard reaction products was conducted through comparison of their protein recoveries, antioxidant indicators as DPPH scavenging capacities, degrees of browning and molecular weight distributions . The results showed that both fermentation and enzymolysis could significantly increase the protein recoveries and antioxidant activities of the soybean peptides prepared from soybean meals. The highest protein recovery was 77.21% after an enzymolysis time of 24 h, and the half-inhibitory concentration (IC50 ) of the 2,2-diphenyl-1-picryhydrazyl (DPPH)-scavenging capacity and reducing power (A700) of the enzymatic hydrolysate of soybean were 0.77 mg/mL and 0.16, respectively. However, the antioxidant activity of the Maillard reaction products could be further enhanced. Additionally, the thermal degradation of higher-molecular-weight components during the Maillard reaction was more intense, while the small molecules (oligopeptides) had higher Maillard reactivity than the large molecules.

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Original research done by Zhao Mouming

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