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Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

Summary

Researchers successfully created a high-protein powder from soybean processing waste by breaking down proteins using special enzymes. The resulting powder contains 60% protein and shows promising health benefits including antioxidant properties and the ability to slow glucose absorption, making it potentially useful for managing diabetes and obesity. This converts a low-value agricultural byproduct into a valuable ingredient for food and pharmaceutical applications.

Background

Soybean oil seed cake is a low-valued byproduct of oil extraction that is rich in protein and well-balanced amino acids. Protein hydrolysates derived through enzymatic hydrolysis can enhance functional properties and create value-added products for various industrial applications.

Objective

This study aimed to optimize the hydrolysis process of soybean oil seed cake using alkaline protease enzymes and response surface methodology to produce protein hydrolysate powder with enhanced functional and bioactive properties suitable for food, pharmaceutical, and biotechnology industries.

Results

Optimal hydrolysis conditions were pH 8 with 0.3% enzyme concentration, yielding 60.33% protein content (compared to 46.26% in original cake), antioxidant activity of 45.80%, total phenolic content of 1.80 mg GAE/g, and total flavonoid content of 0.54 mg QE/g. The hydrolysate demonstrated superior techno-functional properties and bioactivities including 40.33% lipase inhibition, 53.47% amylase inhibition, and glucose retention up to 240 minutes.

Conclusion

The optimized soybean oil seed cake protein hydrolysate demonstrates significant potential as a value-added product with high protein content, superior functional properties, and promising anti-obesity and anti-diabetic bioactivities. These characteristics make it suitable for applications in functional foods, nutraceuticals, pharmaceuticals, and other biotechnology industries.
  • Published in:Food Science & Nutrition,
  • Study Type:In Vitro Study,
  • Source: PMC12121521, PMID: 40443780, DOI: 10.1002/fsn3.70270
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