Journal
JOURNAL OF FOOD SCIENCE
Volume 70, Issue 1, Pages C87-C92Publisher
WILEY
DOI: 10.1111/j.1365-2621.2005.tb09027.x
Keywords
peptide; radical-scavenging activity; gel-forming ability; transglutaminase
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Gel-forming ability and 1,1-diphenyl-2-picrydrazyl (DPPH) radical-scavenging activity of the peptic hydrolysate from soy protein isolate (SPI) were investigated. The gel-forming ability,of mixtures consisted of SPI and its hydrolysate decreased as the percentage of hydrolysate increased. The inferior gel-forming ability of the hydrolysate was shown to be related to both the low-surface hydrophobicity of the hydrolysate and the drop in sulfhydryl exchange reactions during gelation. Although antioxidants in the SPI-hydrolysate mixture (SHM) could be helpful in enhancing the radical-scavenging activity of the peptide-based gel, they suppressed the oxidization of sulfhydryls in sulfhydryl group/disulfide bond interaction. As a result of this, antioxidants present reduced the-gel-forming ability of the SHM. The addition of transglutaminase (TGase) improved the gel-forming ability of SHM. A mixture of 70% SPI and 30% hydrolysate in the presence of TGase resulted in a gel with good gelling property and high radical-scavenging activity.
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