Effect of High Solid Content on Enzymolysis by Yeasts and Antioxidant Activity of the Products
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Abstract:
Enzymolysis with high solid content (HSC) is one of the current hotspots in food research worldwide. In this study, active yeasts from bread containing different levels of solid content were hydrolyzed using papain. The levels of ammonia nitrogen, total nitrogen, soluble solids, reducing sugar, and total sugar, as well as osmotic pressure, antioxidant activity, and extent of browning of the enzymatic hydrolysate were measured to determine the effect of HSC on enzymolysis and the antioxidant activity of yeast enzymolysis products. The results showed that the levels of ammonia nitrogen, total nitrogen, soluble solids, reducing sugar, total sugar, and osmotic pressure increased with increasing solid content, suggesting that increasing solid content could promote the efficiency of yeast enzymolysis. Antioxidant activity measurement demonstrated that when the solid content was 30%, the enzymolysis hydrolysate had a relatively high diphenylpicrylhydrazyl (DPPH) and hydroxyl radical scavenging activity,with half maximal inhibitory concentration (IC50) of 0.83±0.09 mg/mL and 21.53±1.18 mg/mL, respectively, after 13 hours of enzymolysis; whereas the IC50 reached 1.01±0.13 mg/ml and 23.17±1.33 mg/mL, respectively, after 21 hours of enzymolysis. The addition of an appropriate amount of SDS could decrease the degree of browning of yeast.
