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<p><i>Black soybean</i> oligopeptides (BSOP) were prepared from defatted <i>black soybean</i> meal via optimized alkaline protease hydrolysis and molecular weight fractionation. Three fractions were obtained: 0–0.5&#xa0;kDa (54.59%), 0.5–1&#xa0;kDa (29.46%), and 1–3.5&#xa0;kDa (15.95%). The 1–3.5&#xa0;kDa fraction showed superior antioxidant and immunomodulatory activities, likely related to its molecular weight distribution, high proline content, and peptide sequences. A W<sub>1</sub>/O/W<sub>2</sub> double emulsion was further applied for stabilization, yielding microcapsules with high encapsulation efficiency (90.71%), uniform structure, and good thermal stability (Tg = 68.60&#xa0;°C). These results suggest that BSOP-Mc may exhibit favorable stability and potential as a plant-derived bioactive ingredient for functional food applications.</p>

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Analysis of biological activities and microencapsulation properties of black soybean oligopeptides

  • 期刊论文

  • 发表日期：

    2026年5月21日

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  • Yue Yang,
  • Yuzhu Shen,
  • Yakun Shan,
  • Yudi Song,
  • Jiaxin Liu,
  • Xi Wang,
  • Yanbo Hu

摘要

Black soybean oligopeptides (BSOP) were prepared from defatted black soybean meal via optimized alkaline protease hydrolysis and molecular weight fractionation. Three fractions were obtained: 0–0.5 kDa (54.59%), 0.5–1 kDa (29.46%), and 1–3.5 kDa (15.95%). The 1–3.5 kDa fraction showed superior antioxidant and immunomodulatory activities, likely related to its molecular weight distribution, high proline content, and peptide sequences. A W1/O/W2 double emulsion was further applied for stabilization, yielding microcapsules with high encapsulation efficiency (90.71%), uniform structure, and good thermal stability (Tg = 68.60 °C). These results suggest that BSOP-Mc may exhibit favorable stability and potential as a plant-derived bioactive ingredient for functional food applications.