Obtaining of bioactive di‐ and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®

Abstract

Summary The obtaining of bioactive di‐ and tripeptides using Alcalase® and Neutrase® enzymes in the hydrolysis of soybean meal (SM) and its protein isolate (SPI) was evaluated. An innovative system by fast LC‐MS/MS neutral loss screening and de novo sequencing was used to identify bioactive peptides. Soy protein characterisation, gel electrophoresis and antioxidant activity of the obtained peptides were performed. Results achieved showed that the use of Alcalase® and SPI preparation potentiated the peptide breaking bonds and favoured the obtainment of bioactive peptides. The antioxidant activity of tested samples was significantly improved with enzymatic hydrolysis. LC‐MS/MS analyses identified nineteen peptides in SM and 51 in SPI, all obtained after hydrolysis with Alcalase® and, according to BIOPEP, with relevant bioactivities and expressive functional potential. Therefore, it is suggested that bioactive peptides achieved in this study can enable the development of new ingredients and provide greater added value to soy by‐products.