Potential of Fluorescence Spectroscopy and Principal Component Analysis for the Characterization of Antioxidant Capacity of Soy Protein Hydrolysate Fractionation by Sequential Membrane Ultrafiltration and Nanofiltration

摘要

Many biological compounds, such as peptides, possess the ability to decrease unfavorable effects of oxidative free radicals in biological and food systems, known as antioxidant capacity. Current antioxidant capacity assays are time-consuming and unable to distinguish the contributions of specific species to the antioxidant capacity. In this study, we have evaluated the potential of intrinsic fluorescence and principal component analysis for its use as a rapid method for antioxidant capacity determination of protein hydrolysates during their fractionation by membrane operations. To demonstrate this potential, soy protein hydrolysate fractions with different antioxidant capacity were produced by sequential ultrafiltration (UF) and nanofiltration (NF).