ArticleNanomaterials (Basel, Switzerland)2021
Antioxidative Activity of Soy, Wheat and Pea Protein Isolates Characterized by Multi-Enzyme Hydrolysis.
Article in Nanomaterials (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 26 citations in OpenAlex.
- Dual-Loaded Nanocarriers With High Stability in Gastrointestinal Tract for Type 2 Diabetes and Hypertension Prevention.Food science & nutrition · 2025Article
- Jackfruit Leaf Protein Hydrolysates Obtained by Enzymatic Hydrolysis of Leaf Protein Concentrate with Pepsin and Pancreatin: Molecular Weight, Cytotoxicity, Antiproliferative Activity, and Oxidative Stress.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Electrospun Nanofibers from Plant Natural Products: A New Approach Toward Efficient Wound Healing.International journal of nanomedicine · 2024Review
- Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects.Foods (Basel, Switzerland) · 2023Article
- High pressure homogenization to boost the technological functionality of native pea proteins.Current research in food science · 2023Article
- Ultrasonication for production of nanoliposomes with encapsulated soy protein concentrate hydrolysate: Process optimization, vesicle characteristics andFood chemistry: X · 2022Article
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hydrolysis of protein by proteases produces small molecular weights (MWs) peptides as nanomaterials that are easily absorbed. This study investigated the physicochemical properties and antioxidant activity of three plant protein isolates (PIs) including soy, wheat and pea after multi-enzyme hydrolysis. The MWs, particle size and microstructure of PI hydrolysate (PIH) were determined by SDS-PAGE and MALDI-TOF-MS mass spectrometry, dynamic light scattering and transmission electron microscopy, respectively. Cell viability was determined in vitro using a mouse skeletal muscle cell line (C2C12) and crystal violet staining. The MWs and particle sizes of the three plant PIs were reduced after hydrolysis by three proteases (bromelain, Neutrase and Flavourzyme). The MWs of soy, wheat and pea PIH were 103.5-383.0 Da, 103.5-1146.5 Da and 103.1-1937.7 Da, respectively, and particle size distributions of 1.9-2.0 nm, 3.2-5.6 nm and 1.3-3.2 nm, respectively. All three plant PIHs appeared as aggregated nanoparticles. Soy PIH (100 μg/mL) provided better protection against H
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