Isolation, Bioactivity, Identification, and Commercial Application of Soybean Bioactive Peptides

The enzymatic hydrolysis is followed by an isolation technique performed through ultra-filtration or by cationic exchange resins which result in individual microbial strains that contribute to the formation of specific bioactive peptides with respective biological activities and health benefits depending on the difference in amino acids composition. The most typical food processing procedures are high temperature, change in pH, protein isolation, extreme high-pressure processing, and storage conditions. Identification of soybean peptides can be performed through western blot, chromatography, and enzyme-linked immunosorbent assay. The focus on the identification and characterization of soybeans has shifted. Soybean is an excellent source of nutraceutical; it has physiological functions including antihypertensive, anticholesterol, immunomodulatory, antioxidant, and anticancer properties. Soybean bioactive peptides are fragments of small protein obtained by hydrolysis of enzymes, fermentation, processing of food, and gastrointestinal digestion of bigger soybean proteins. The key components of soybean that have biological activities include proteins, protease inhibitors, saponins, and isoflavones.