ArticleFood science & nutrition2025
Enzymatic Hydrolysis With Pepsin Enhanced the Nutrient Compositions of Unfractionated Soy Protein Hydrolysate and Its Cell Viability and Nitric Oxide Activities.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Article
- Controlling Freeze-Thaw Gelation of Egg Yolk via Enzymatic Treatment.Gels (Basel, Switzerland) · 2026Article
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- 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
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Authors and funding
2 authors.
Funding
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Abstract
The crude soy protein isolate (SPI), a by-product of soybean processing, is a valuable source of plant proteins but is limited by poor digestibility, low solubility, and restricted functionality due to its high molecular weight. Enzymatic hydrolysis offers an effective way to overcome these limitations. This study aimed to develop soy protein hydrolysate (SPH) using pepsin and evaluate its nutrient composition, antioxidant, and anti-inflammatory activities. SPI was pre-incubated and hydrolyzed with pepsin at an enzyme-to-substrate ratio of 1.5% (w/w) for 4 h. The molecular weights of SPI and SPH were determined by SDS-PAGE. The nutrient composition, antioxidant (DPPH, FRAP, ORAC), cell viability, and the inhibitory effect of the SPH on nitric oxide-mediated inflammation were evaluated using RAW-264.7 cells. SDS-PAGE analysis revealed that SPH had lower molecular weight peptides (< 20 kDa) compared to crude SPI (> 65 kDa). The hydrolysate showed a high protein recovery yield (89.70%) and consisted of 71.18% protein, 13.66% carbohydrates, 13.14% dietary fiber, 10.79% ash, 2.45% moisture, 1.92% fat, sodium (5496.63 mg), calcium (85.53 mg), and iron (6.54 mg), providing 356.64 kcal/100 g energy. Amino acid profiling indicated 45.36% essential and 54.70% non-essential amino acids, with glutamate being predominant (18.35%). SPH exhibited significant (
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