Physicochemical characteristics and antioxidant stability of spray‐dried soy peptide fractions

The direct addition of health‐promoting peptides to food products is limited due to their physicochemical instability and bitter taste as well as their bio‐functionality may be influenced by M( W ). In this study, SPI hydrolysate (SPIH) was Alcalase‐prepared, size‐fractionated (<10, 10–30, and 30–100 kD), and the amino acid composition of peptide fractions determined. The physicochemical properties, morphology, and antioxidant stability of the fractions were also investigated after spray‐drying encapsulation in maltodextrin‐WPC carrier. The two low M( W ) peptide fractions (especially, PF < 10) were more active than intact SPI, SPIH, and high M( W ) peptide fraction in scavenging free radicals and chelating transition metal ions. As compared to the particles containing SPIH, those containing the smallest peptide fraction (PF < 10) had higher solubility and hygroscopicity, lower production yield and wettability, and more wrinkles, indentations and surface roughness. The highest antioxidant stability during spray‐drying was observed for the two low M( W ) peptide fractions, which examined by scavenging of free radicals of DPPH (88%), ABTS (97%), OH (93%) and NO (80%), chelating of iron (88%) and copper (87–90%) ions, reducing power (93%), and total antioxidant activity (90%). This finding reflects more structural and biological stability of the low M( W ) fractions to shear stress and dehydration during spray‐drying, as compared with SPIH. The spray‐drying encapsulated soy peptide fractions may be used as nutraceuticals for the development of functional foods.