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Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein

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Abstract

High Fischer ratio peptides have been used in many kinds of foods due to their special amino acid composition and health-promotion functions. The purpose of this study was to investigate the optimal enzymes for hydrolysis and activated carbon for adsorption during the preparation of high Fischer ratio peptides from soybean protein. Three and two enzymes were tried with different combinations for the first and second hydrolysis steps respectively. Eight types of activated carbon were tested for their adsorption capacity. Our results show that, after evaluating the branched-chain amino acids retention and Fischer ratio computation, double enzyme hydrolysis steps with alcalase and flavorzyme followed with powdered activated carbon adsorption could raise Fischer ratio from 2.96 to 18.9 though branched-chain amino acids dropped around 80%. By further comparing six different candidate carbons, AK-220 activated carbon was comparatively premium in terms of branched-chain amino acids retention, aromatic amino acids removal and total protein loss rate and its adsorption conditions were optimized as pH 5.5, carbon-hydrolysate ratio 0.1 and adsorption time of 3 h. Overall, our findings demonstrate that, after the sequential treatments of two enzymatic hydrolysis (alcalase and flavorzyme) and activated carbon (AK220) adsorption respectively, branched-chain amino acids could be maintained at around 60% while Fischer ratio was elevated about 4 times comparing with the untreated soybean protein. This study could pave the way for widening the value and application of soybean peptides with high Fischer ratio which would very likely be further used as food or medicine supplement.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Funding

This work was supported by National Key R&D Program of China (2016YFD0400401).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China

    Li Yan, Tongxin Shi, You Li & Xinqi Liu

  2. Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, No 33, Fucheng Road, Haidian District, Beijing, 100048, China

    You Li & Xinqi Liu

Authors
  1. Li Yan
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  2. Tongxin Shi
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  3. You Li
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  4. Xinqi Liu
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Contributions

Conceptualization: YL, XL; Methodology: LY, YL, XL; Investigation: LY, TS; Resources: YL, XL; Supervision: YL, XL; Funding acquisition: YL, XL; Writing—Original Draft: LY, YL; Writing—Review and Editing: YL, XL, TS.

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Correspondence to You Li or Xinqi Liu.

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Yan, L., Shi, T., Li, Y. et al. Optimization of Enzymatic Hydrolysis and Activated Carbon Adsorption for Producing High Fischer Ratio Peptides from Soy Protein. Int J Pept Res Ther 27, 1363–1372 (2021). https://doi.org/10.1007/s10989-021-10174-3

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  • DOI: https://doi.org/10.1007/s10989-021-10174-3

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