Đánh giá khả năng thủy phân protein đậu nành tinh chế bằng dịch chiết gừng và một số hoạt tính sinh học của sản phẩm thủy phân

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Tác giả: Công Chính Bùi, Thái Quang Lê, Thùy Linh Mai, Kim Trúc Nguyễn, Thị Khoa Nguyễn, Thị Phương Nguyễn

Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2023

Mô tả vật lý: tr.14

Bộ sưu tập: Metadata

ID: 339081

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Hydrolysates from soybean protein isolate (SPI) have attracted great attention due to the enhancement of digestion and biological activities. Here, our study investigated the hydrolysis of SPI by ginger extract since ginger root provides a potent protease souce. The in vitro antioxidant and wound-healing activities of the hydrolysate was also evaluated in the study. Our data showed that the hydrolysis levels were influenced by the concentrations of ginger extract, temperature and time duration. The highest level of SPI hydrolysis was achieved upon the treatment with 20 % of ginger extract for 4 hours at 60 0C. The SPI hydrolysates produced by ginger extracts at the concentrations of (2.5, 5, 10 and 20) % exhibited the ability to scavenge free radicals (7-31) % higher than raw SPI. In addition, wound recovery in the human fibroblast model was improved more than 2 folds upon the treatment with SPI hydrolyzed by ginger extracts at the concentration of (2.5 and 5) %. These results suggest further studies on the bioactivities and the application of SPI hydrolysate produced by ginger extract.Sản phẩm thủy phân protein đậu nành tinh chế đang được quan tâm do có thể nâng cao hoạt tính sinh học và cải thiện khả năng khó tiêu hóa của sản phẩm chưa được thủy phân. Trong bài báo này, khảo sát khả năng thủy phân protein đậu nành tinh chế của dịch chiết tự nhiên, đồng thời đánh giá hoạt tính kháng oxi hóa và làm lành tổn thương trên nguyên bào sợi của sản phẩm thủy phân. Gừng được chọn làm nguồn nguyên liệu cho nghiên cứu vì dịch chiết gừng chứa nhiều enzyme thủy phân protein. Kết quả nghiên cứu cho thấy sự thủy phân protein đậu nành tinh chế phụ thuộc nồng độ, thời gian và nhiệt độ xử lí. Các sản phẩm protein đậu nành tinh chế sau thủy phân có khả năng khử gốc tự do cao hơn từ (7-31) % và thu hẹp diện tích vết thương trên nguyên bào sợi hơn 2 lần so với protein đậu nành tinh chế chưa thủy phân. Kết quả này tạo cơ sở cho những nghiên cứu sâu hơn về hoạt tính sinh học và khả năng ứng dụng của các sản phẩm thủy phân vào sản xuất thực phẩm chức năng.

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