A study to evaluate soy protein isolate hydrolysis by ginger extract and bioactivites of the hydrolysate

Abstract

     Hydrolysates from soybean protein isolate (SPI) have attracted great attention due to the enhancement of digestion and biological activities. Here, our study investigated the hydrolysis of SPI by ginger extract since ginger root provides a potent protease souce. The in vitro antioxidant and wound-healing activities of the hydrolysate was also evaluated in the study. Our data showed that the hydrolysis levels were influenced by the concentrations of ginger extract, temperature and time duration. The highest level of SPI hydrolysis was achieved upon the treatment with 20 % of ginger extract for 4 hours at 60 ⁰C. The SPI hydrolysates produced by ginger extracts at the concentrations of (2.5, 5, 10 and 20) % exhibited the ability to scavenge free radicals (7-31) % higher than raw SPI. In addition, wound recovery in the human fibroblast model was improved more than 2 folds upon the treatment with SPI hydrolyzed by ginger extracts at the concentration of (2.5 and 5) %. These results suggest further studies on the bioactivities and the application of SPI hydrolysate produced by ginger extract.