Efeito do tempo no grau de hidrólise e na atividade antioxidante do hidrolisado proteico de Okara

Abstract

Soy is a legume of great importance for human health, standing out for its low cost, its vast production and nutritional value, having as its main characteristic its plant origin. From the water-soluble extract of soy, a yellowish pulp called okara is extracted, consisting of proteins, fibers, lipids and carbohydrates. In the food industry, okara is still not seen as a by-product, being mostly discarded, but this product is rich in proteins and can be used to enrich other foods. Knowing this, procedures such as enzymatic hydrolysis are performed to break down proteins releasing bioactive peptides. The aim of this work was to evaluate the effect of the hydrolysis time of different enzymes on the degree of hydrolysis and antioxidant activity of okara. In the present work the commercial proteases Bromelain and Papain were used to hydrolyze the proteins present in different hydrolysis times (30, 60, 150 minutes). It was observed that time was a determining factor for the degree of hydrolysis and antioxidant activity. The tests with okara samples varying the time and the enzymes were obtained with different degrees of hydrolysis and in both enzymes they showed that at 60°C and 150 minutes were enough for the proteases to hydrolyze all the samples. The okara hydrolysates obtained with 150 minutes of enzymatic hydrolysis using the Bromelain enzyme showed better results in GH compared to other samples. However, the antioxidant activity of okara hydrolysates did not show significant differences.