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

doi:10.1016/j.fochx.2021.100175

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

Food Chem X. 2021 Nov 30:12:100175. doi: 10.1016/j.fochx.2021.100175. eCollection 2021 Dec 30.

Authors

Jiaqi Fang^{1

2}, Jiahong Lu^{1

2}, Ying Zhang^{1

2}, Jinyu Wang^{1

2}, Sainan Wang^{1

2}, Hongliang Fan^{1

2}, Jiarui Zhang^{1

2}, Weichang Dai^{1

2}, Junpeng Gao¹, Hansong Yu^{1

2}

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
² National Soybean Industry Technology System Processing Laboratory, Jilin, Changchun 130118, China.

Abstract

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.

Keywords: Antioxidation; Double enzyme hydrolysis; High-pressure homogenization; Immunity; Okara peptides.