ArticleMolecules (Basel, Switzerland)2022
Influence of the Degree of Hydrolysis on Functional Properties and Antioxidant Activity of Enzymatic Soybean Protein Hydrolysates.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Valorization of Camelina Seed Meal: Ethanolic Ammonium Hydroxide Extraction Coupled With Enzymatic Hydrolysis Enhances Protein Functionality.Journal of food science · 2026Article
- Effects of Alcalase and Pepsin Hydrolysis on Gel Forming Behavior and Technological Properties of Porcine Skin Gelatin.Gels (Basel, Switzerland) · 2026Article
- Liver-Derived Peptides from Livestock Processing By-Products: Insights into Generation, Bioactivity, and Taste Properties.Foods (Basel, Switzerland) · 2026Review
- Characterization of enzyme-hydrolyzed vegetable proteins from mung bean, soybean, and pea and their roles in the formation of volatile compounds by thermal interaction with reducing sugars.NPJ science of food · 2026Article
- Integrated Enzymatic Membrane Reactor (EMR) for Continuous Production of Antidiabetic, Antihypertensive, and Antioxidant Peptides from Jack Bean.Foods (Basel, Switzerland) · 2026Article
- One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides.Foods (Basel, Switzerland) · 2026Article
- Antioxidant and Antiproliferative Activities of Hemp Seed Proteins (International journal of molecular sciences · 2025Article
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Unveiling the efficiency of pulsed electric field and ultrasonication in enhancing collagen susceptibility to enzymatic hydrolysis.Ultrasonics sonochemistry · 2025Article
- Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities.Food science & nutrition · 2025Article
- Review
- Optimizing mung bean and soybean hydrolysis for the generation of bioactive peptides of potential functional food applications.Food chemistry: X · 2025Article
- Article
- Partial hydrolyzed protein as an alternative stabilizer for peanut (Food chemistry: X · 2025Article
- Safflower Protein Hydrolysates: Physicochemical, Functional Properties and Antioxidant Activities.Food science & nutrition · 2025Article
- Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis.Food science & nutrition · 2025Article
- Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.Foods (Basel, Switzerland) · 2025Article
- Anticancer and Antioxidant Effects of Bioactive Peptides from Black Soldier Fly Larvae (Nutrients · 2025Article
- Effect ofMolecules (Basel, Switzerland) · 2024Article
- Exploring the Physicochemical Characteristics of Marine Protein Hydrolysates and the Impact of In Vitro Gastrointestinal Digestion on Their Bioactivity.Marine drugs · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Soybean protein hydrolysates were prepared using two proteolytic enzymes (Alcalase and Protamex) and the degree of hydrolysis (DH) and their functional and antioxidant properties were evaluated. The highest DH value was 20%, with a yield of 19.77% and protein content of 51.64%. The total amino acid content was more than 41% for all protein hydrolysates. The protein hydrolysates from Protamex at pH 2.0 had excellent solubility, emulsifying activity, and foaming capacity, at 83.83%, 95.03 m
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