Enzyme Papain Research Articles

Impact of Enzymatic Hydrolysis on Antioxidant Activity of Snakehead Fish (<I>Channa striata</I>) Head Protein Hydrolysate

Highlight Research Snakehead fish head possess high protein content and potential to be used as materials for protein hydrolysate Snakehead fish head protein hydrolysis optimum condition were determined Snakehead fish head hydrolysate protein antioxidant activity were analyzed Snakehead fish head is potential to be used as materials for fish protein hydrolysate Abstract There is concern regarding the use of synthetic antioxidants which spurred the yearly increase of natural antioxidants to substitute synthetic ones. Fish protein hydrolysate (FPH), which has been reported to have potent antioxidant properties, could be utilized to solve this problem. This study aimed to utilize the by-product of snakehead fish (head) and determine the optimum hydrolysis conditions to obtain FPH with antioxidant activity. Two parameters were tested during the hydrolysis process: enzyme concentration (papain enzyme) and hydrolysis time. The optimum condition was evaluated by measuring dissolved protein, hydrolysis degree (DH), and antioxidant activity, including DPPH, ABTS, and FRAP. The optimal hydrolysis conditions were 5% enzyme concentration and 6 h of hydrolysis time at 55°C and pH 7.0. The DPPH, ABTS, and FRAP antioxidant activities were 50.70%, 66.67%, and 1.35 M Tr/mg, respectively. Based on the antioxidant activity, Snakehead fish head has the potential as a source of natural antioxidants.

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.

Evaluation of new L-amino acids triethanolammonium salts usability for controlling protease activity

Twenty new triethanolammonium amino acid salts (TEA AA) have been prepared from triethanolammonium hydroxide and L-amino acids. The physicochemical properties of TEA AA depended on the applied amino acid. Five of the synthesised salts, i.e. mono- and bis-salts of L-glutamic acid, L-aspartic acid, and TEA salt of l-glutamine were solids with melting points between 127.32 °C to 171.51 °C. The other TEA AA exhibited glass transition temperatures from −68.45 °C for TEA Ser to −6.27 °C for TEA Trp and were assigned as amino acid ionic liquids (AAILs). The TEA His was characterised by the highest thermal stability, with an average temperature of 5 % weight loss at 186.4 °C, whereas the lowest stability was determined for TEA Asp (107.5 °C). The developed salts were tested as reaction medium additives for proteolytic enzymes (papain, subtilisin, bromelain). Most AAILs showed an inhibitory effect on tested proteases but with different mechanisms related to the enzyme substrate specificity and structural diversity. The TEA Ser was the most effective competitive inhibitor (Ki = 0.24 10−4 mol/L) for bromelain, while TEA Val uncompetitive inhibitor for papain (Ki = 0.25 10−4 mol/L). The developed TEA AA salts exhibit potential as enzyme-controlling agents for use in industrial processes.

Extraction, purification and characterization of papain cysteine-proteases from the leaves of Carica papaya

Papain is a globular cysteine-protease family consisting of a single polypeptide chain with three disulfide bridges and a sulfhydryl group necessary for proteolytic activity. Its application is extensive to the fields of medicine and food. The aim of this study is to extract, purify and characterize papain enzymes from the leaves of Carica papaya. Crude extracts containing the enzymes were extracted from the leaves of papaya in Mountain Top University, Nigeria, and purified in a 3-step purification using 70% NH4(SO4)2, DEAE-Cellulose column chromatography and Sephadex G-25 column chromatography to achieve a purification fold of 1.6424. The effects of temperature, pH, substrate concentration and Mg2+ concentrations on the activity of the enzymes were determined. This is a premier report on the presence of five cysteine-proteases in the leaves of papaya with different measures of binding affinity and catalytic efficiencies towards the casein-substrate. The purified enzymes from Carica papaya are optimally active from 50 °C - 59 °C and pH 4.5 – 6.6. Their activities are generally enhanced in the presence of Mg2+. The Km and Vmax values for the enzyme in the various pools ranged from 1.47mg/ml - 8.70mg/ml and 0.42µmol/ml/min - 0.4167µmol/ml/min. In this study, papain E displayed optimum activity at pH 5.5 and 50 °C in the presence of Mg2+ with the best catalytic efficiency (Kcat/Km 59.776 - pmL/mg.min) and binding affinity (Km - 0.83 mg/mL) when compared to the isolated enzymes. Values of the parameters assessed from this study could be put to use by the industry in the production of papain and also for household and medical use in storing the product.

Effect of papaya extract (Carica papaya L.) on color changes of dental elements due to coffee extrinsic stain: An experimental laboratory study

Abstract Aim: Papaya fruit was known to have papain enzymes that are able to break down the protein that makes up plaque, where extrinsic stains attach to teeth. The purpose of this study was to determine the effect of papaya fruit extract (Carica papaya L.) on color change of denture elements due to coffee extrinsic stain. Materials and Methods: This study was an experimental laboratory using pre-test and post-test designs. The specimens used in this study were elements of the maxillary central incisor (24 acrylic resin dentures) that have been stained by coffee, totaling 6 specimens per group. The specimens were immersed for 9 days in papaya fruit extract with a concentration of 40%, 60%, 80%, and 100%. Measurement of the specimen color change was done visually before and after soaking papaya extract using Shade Guide Vita 3D Master. Statistical test was carried out with a confidence level of 95%. Results: The results showed that there was a significant color change of the denture elements after soaking papaya extract. The value color dimension changes to be brighter, while the hue and chroma have no significant changes. In the comparison test of four treatment groups with extract concentration (40%, 60%, 80%, and 100%). This study showed that the 60% concentration group had a greater influence on the change in color dimension value. Conclusion: Papaya fruit extract can affect the color change of acrylic resin denture elements that have undergone coffee staining. Immersion of denture elements in papaya fruit extract with a concentration of 60% had a greater effect on color brightness.

Does periodontal ligament removal using natural proteolytic enzymes alter the surface structure and microhardness of cementum of avulsed tooth? An in vitro analysis

Introduction: Surface treatment of avulsed tooth must be directed towards the debridement of necrotic periodontal fibers while having no effect on the cementum microhardness. The role of proteolytic enzymes on the periodontal ligament (PDL) surface and hardness of cementum has not been investigated in the literature. Aim: The present study aimed to evaluate the effect of 5.25% sodium hypochlorite (NaOCl), 10% bromelain, 10% papain and 10% panzyme on root surface topography and microhardness of avulsed teeth. Materials and Methods: Forty healthy premolars were freshly extracted and randomly allocated into five treatment groups based on the surface agent employed; Group 1: 50 ml saline, Group 2:20 ml of 5.25% NaOCl, Group 3: 20 ml of 10% bromelain enzyme, Group 4: 20 ml of 10% papain enzyme, and Group 5: 20 ml of 10% mixed panzyme enzyme. The specimens were then subjected to confocal laser scanning microscopy and scanning electron microscopic examination. Supplemental set of freshly extracted forty premolars were decoronated longitudinally and one-half from each specimen was submitted for Vickers microhardness testing before and after application of the above-mentioned agents. Statistical Analysis: Intragroup comparison of mean percentage hardness reduction was assessed using paired t-test. Results: Treatment with NaOCl led to complete removal of PDL fibers with the presence of cracks and crazes on the root surface along with a significant reduction in microhardness. Bromelain and papain revealed regular and even distribution, while few PDL fibers were evident with papain. Panzyme revealed a shiny surface with minute cracks and a significant reduction in microhardness. Conclusion: Ten percentage bromelain for 10 min was effective in the removal of necrotic PDL fibers and preserved the cementum integrity better.

Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle.

Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties of intact blood plasma and selected hydrolysates were investigated. Accordingly, two plasma hydrolysates by protease (pH 6.5/55°C/3 h) and thermolysin (pH 7.5/37°C/3-6 h) were selected for analysis of their functional properties. In the oil model system, only goat blood plasma had lower levels of thiobarbituric acid reactive substances than the control. The diphenyl picrylhydrazyl radical scavenging activity was higher in cattle and goat plasma than in proteolytic hydrolysates. Ironchelating activities increased after proteolytic degradation except for protease-treated cattle blood. Copper-chelating activity was excellent in all test samples except for the original bovine plasma. As for ACE inhibition, only non-hydrolyzed goat plasma and its hydrolysates by thermolysin showed ACE inhibitory activity (9.86±5.03% and 21.77±3.74%). In conclusion, goat plasma without hydrolyzation and its hydrolysates can be a good source of bioactive compounds with functional characteristics, whereas cattle plasma has a relatively low value. Further studies on the molecular structure of these compounds are needed with more suitable enzyme combinations.

Effect of supplementing papain enzyme in diets containing a combination of alternate protein sources on performance and egg quality of White leghorn layers

Effect of supplementing papain enzyme in diets containing a combination of alternate protein sources on performance and egg quality of White leghorn layers

65 - Effect of papain enzyme on smear-layer deproteinization with functional monomers in self-etch adhesives

65 - Effect of papain enzyme on smear-layer deproteinization with functional monomers in self-etch adhesives

Secondary metabolite of Aspergillus oryzae impairs cell envelope integrity Klebsiella pneumoniae producing extended-spectrum beta-lactamase

Antibiofilm activity of papain enzyme against pathogenic Klebsiella pneumoniaeSara H. Mohamed, Mahmoud S. M. Mohamed, Mary S. Khalil, Walaa S. Mohamed, Mona I. Mabrouk

Functional Characteristics of Trash Fish in Lamongan Regency, East Java, Indonesia

Trash fish has several weaknesses, such as having tight spines, having little meat, and being highly perishable. The purpose of this study was to determine the functional characteristics of trash fish through fillet preparation techniques and types of fish. This study used a completely randomized design method. The first factor is the type of fish consisting of Orangefin ponyfish (Leiognathus bindus Valenciennes, 1835), Chacunda gizzard-shad (Anodontostoma chacunda Hamilton, 1822) and Sardine (Sardinella Fimbriata Valenciennes, 1847). The second factor was the type of preparation technique which consisted of mechanical, blanching, 1 % acid immersion and 1 % papain enzyme immersion. The data obtained were then analyzed descriptively from the preparation technique for each observation parameter and presented in tabular form and plotted in graphical form. The results of this study indicate that Orangefin ponyfish, Chacunda gizzardshad and Sardine fish have a range of functional properties of the three types of fish, namely: foaming power (17.68 % to 61.87 %), foam stability (50 % to 57.14 %), emulsifying power (3.31 % to 4.29 %), emulsion stability (1.91 % to 3.37 %), WHC (33.9 % to 46.64 %), and OHC (24.75 % to 29.57 %).

Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates

The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared. The lowest degree of hydrolysis in fresh milk hydrolysates was reported for sample MP1 (10 min reaction time, treatment with 0.1 mg/ml papain), and the highest percentage was obtained at hydrolysate MB12 (at 60 min reaction time, treatment with 1.0 mg/ml bromelain). For the whey samples in sample WC1 (10 min reaction time, treatment with 1.0 μl/ml chymosin), the percentage of hydrolysis was the lowest. The highest percentage was achieved at WP12 hydrolysate using papain at a concentration of 1 mg/ml and a 60-min reaction time. The obtained values for the antioxidant capacity of the hydrolysed products show a higher activity compared to the starting substrates. The highest activity in the milk hydrolysates of 11.32 mg TE/100 ml was found in variant MB3, and in the whey hydrolysates of 7.83 mg TE/100 ml - in variant WP7. Hydrolysates treated with chymosin had lower TE values compared to the hydrolysate’s variants, treated with papain and bromelain.

Optimisation of soft cheese production conditions using papain as a plant-based enzyme by response surface methodology (RSM)

As the demand for cheese products increases, rennet enzyme supplied for cheese production is reduced due to the limited availability of ruminant stomach. In some countries, microbial coagulants have not been accepted for regular cheese manufacture because they are believed to result in a reduced yield and a lower quality product. Therefore, plant-based enzymes are one of the alternatives for animal-based enzyme substitution. Papain enzyme is chosen due to its capability of coagulating milk as it is a proteolytic enzyme. This study aimed to optimize the yield and viscosity of soft cheese by papain using response surface methodology (RSM) and to determine the physicochemical and textural properties of soft cheese. Experimental design was generated using RSM by MINITAB software version 19 with three selected variables including papain concentration (0.2 – 1 U/g), incubation time (1 – 5 hrs) and incubation temperature (30 – 50oC). The optimum condition for yield and viscosity of soft cheese was achieved at a papain concentration of 0.26 g, incubation time of 1.30 hrs and incubation temperature of 34.82oC, with the predicted yield and viscosity of 11.78 % and 4.77 Pa.s, respectively. The optimum condition was verified with the yield and viscosity obtained was 12.60% and 4.67 Pa.s, respectively. Since there was no significant difference (p>0.05) between the predicted and verified yield and viscosity values, thus it indicates that the predicted optimum condition by RSM can be accepted. Characterization of soft cheese produced using papain enzyme at optimum condition was also determined and compared with commercial soft cheese. There is a significant difference between these cheeses in terms of their physicochemical characteristics.

ADMINISTRATION OF PAPAYA LEAF (Carica papaya L.) ETHANOL EXTRACT TO YOUNG ADULT MICE (Mus musculus) LEADS TO LOWER SPERMATOZOA QUALITY THAN CONTROLS

Increasing population is one of the problems faced in Indonesia. Men's participation and knowledge of contraception is still lacking. Papaya leaves are thought to have an antifertility effect due to the content of secondary metabolites, namely flavonoids, alkaloids, saponins, tannins and papain enzymes that have estrogenic effects that can interfere with hormone regulation in the hypothalamic-pituitary-gonadal axis. This study used an experimental study with a post-test only control group design. The samples used were Swiss Webster strain male mice (Mus musculus) aged 2-3 months with a body weight of 20-30 grams as many as 36 mice divided into 2 groups. The control group (P0) was given 0.5 ml of 3% Tween and the treatment group (P1) was given 0.21 mg/gram BW ethanol extract of papaya leaves (Carica papaya L.) for 36 days orally. The data obtained were analyzed using the Independent Sample T-test. This study showed the results: (1) the average concentration of spermatozoa in the control group (107.6 million/ml) was higher than the treatment group (83.0 million/ml) with p=0.000; (2) the mean of rapidly progressive spermatozoa motility in the control group (41.0 µm/sec) was higher than the treatment group (19.0 µm/sec) with p= 0.000; (3) the average viability of spermatozoa in the control group (87.7%) was higher than the treatment group (71.9%) with p=0.000; (4) the normal morphological mean of the spermatozoa treatment group (81.6%) was higher than the normal morphological mean of the treatment group (38.1%) with p=0.000. Keywords: Male Contraception; Papaya Leaf Extract; Spermatozoa Quality.

Utilization of Papain Enzymes on the Production of Virgin Coconut Oil

VCO is an oil that has many benefits for the human body. In the health sector, VCO can function to increase the human body's resistance and accelerate the healing of diseases and obesity. Making VCO can be done in various ways, one of which is by enzymatic method with the help of papain enzymes. The purpose of this study was to determine the most influential variable on the making of virgin coconut oil. The method used is by fermentation using papain enzyme catalysts and the temperature and time of fermentation according to the specified variable and analysis of water content and free fatty acids using factorial design 2x3. The results obtained from the study of the most influential effect on water content and free fatty acids are time variable and enzyme concentration, while the most influential interaction variables are fermentation time and temperature. The optimum water content obtained is 0.18% and free fatty acids are 0.28%. The optimum combination of independent variables that can produce optimum water content and free fatty acids is papain enzyme concentration of 3gr, temperature 33oC, and fermentation time of 24 hours.

Degradation of Milkfish Bone (Chanos- chanos Forsskal) with Pure Papain Enzyme Concentration and Heating Time

Aim: This study aimed to determine the physicochemical characteristics of calcium phosphate derivatives of milkfish bones (Chanos-chanos Forsskal) with treatment pure papain enzyme concentration and heating time.
 Study Design: The experimental design used was a factorial complete randomized design, namely factor A = hydrolysis with the use of pure papain enzymes and factor B was heating time using a temperature of 60oC, each treatment was repeated 3 times.
 Place and Duration of Study: Research was carried out from September 2018 to July 2019, Agroindustry Workshop, and Chemical Laboratory, Department of Fishery Product Processing Technology, Pangkep State Agricultural of Polytechnic, Physics Laboratory, Science Center, Faculty of Mathematics and Natural Sciences, Hasanuddin University, Chemistry Laboratory, Makassar State Islamic University, Inorganic Chemistry Laboratory MIPA Lampung State University.
 Methodology: Milkfish bones were added with distilled water and pure papain enzyme at pH 8 with a concentration of 4%, 6% and 8%, degraded by heating at 60°C for 6, 8, and 10 hours after extraction, result were then dried in oven at 50°C. After drying, it ground with a bone crusher. The flour was analyzed, namely: physical tests including yield, whiteness degree, proximate test including moisture content, ash content, protein content, fat content, calcium, phosphorus, functional groups using FTIR, crystallinity using XRD, morphology using SEM/EDS.
 Results: The results of the analysis of the concentration of pure papain enzyme 8% with a heating time of 10 hours gave the best result, obtained 3.24% moisture content, 83.28% ash content, 10.28% protein, 3.20% fat, 49.30% calcium, 29.17% phosphorus, 7.16% yield, 88.68% whiteness. FTIR analysis has carboxyl groups (OH-), carbonate groups (CO32-) and phosphate groups (PO43-). These are the main components of hydroxyapatite formation where the phosphate absorption band spectra (PO43-) are at a wave frequency of 403.60 cm-1 with an intensity 36.568% is V3PO43- The crystallinity of calcium phosphate derivatives is 74.53% µm hydroxylapatite, 11.94% tricalcium phosphate µm, 13.53% dicalcium phosphate µm. Morphology of Calcium Phosphate Derivative Compounds using XRD, which showed a degree of crystallinity of 73.04% and a crystal size of 4.717 µm.
 Conclusion: The result of the analysis obtained by the combination treatment of pure papain enzyme concentration of 8% with a heating time of 10 hours are the best of the other treatment.

Nutrients digestibility and growth performance of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme

AbstractIn this study, nutrients digestibility and growth performance of Nile tilapia (Oreochromis niloticus) fed on oilseed meals with crude papain enzyme were determined. A control diet (D1) of 30% crude protein (CP) was formulated using fishmeal (FM), soybean meal (SBM), canola meal (CM) and sunflower meal (SFM). The test diets were formulated with replacing 10% CP of FM by SBM (D2), CM (D3) and SFM (D4), respectively. Crude papain enzyme in powder form was incorporated at 0.06%. Digestibility trial was performed using chromium oxide as an inert marker. A feeding trial of 101 days was conducted using a 4 × 2 factorial design with 4 diets (D1, D2, D3 and D4) and 2 papain enzyme inclusion levels at 0.06% and 0% using 720 Nile tilapia fingerlings (7 ± 3 g). The fingerlings were randomly distributed into 8 groups of 3 replicates of 30 fingerlings per net hapa (2 × 1 × 1 m3). Fish were fed twice daily at 5% of their biomass at 10 am and 4 pm in two equal meals. Apparent digestibility coefficients increased (p < 0.05) on crude papain enzyme supplementation. There was increase in final body weight (47.32 ± 2.10 g) on 0.06% enzyme than without enzyme (0%) (46.17 ± 2.14 g) (p > 0.05). Irrespective of enzyme supplementation, fish fed FM‐based diet were larger (56.89 ± 1.37 g) (p < 0.05) than those fed on oilseed meals; SBM (45.59 ± 0.91 g), CM (43.89 ± 2.12 g) and SFM (40.59 ± 1.60 g). Based on the study, 0.06% crude papain enzyme inclusion increased nutrients digestibility and growth performance of Nile tilapia. Therefore, crude papain enzyme is recommended as a feed additive in Nile tilapia diets to promote growth. However, more research is recommended to determine optimum inclusion levels of crude papain enzyme in Nile tilapia diets.

In Silico: Analysis of the Potential of Bromelain, Zingibain and Papain as an Alternative Medicine for Fungal Keratitis

Background: Fungal keratitis is an acute or chronic inflammation of the cornea caused by fungi. The main treatment for fungal keratitis is Natamycin 5%. Disadvantages of natamycin are its poor penetration and increased resistance due to fungi which lower the level of ergosterol in its wall. Purpose: Investigates the effect of bromelain, zingibain and papain on LOX-1 receptors in fungal keratitis caused by Aspergillus fumigatus. Result: The LOX-1 receptor with bromelain produces a binding energy value of -827.8. While the results of docking LOX-1 receptors with zingibain resulted in a binding energy value of -1096.3. Furthermore, the results of docking the LOX-1 receptor with papain resulted in a binding energy value of -900.0. Conclusion: zingibain has the highest potency among the three enzymes Papain as an Alternative Medicine for Fungal Keratitis

Carotenoid Pigments in Vanname Shrimp Carapace (Litopenaeus vanname) as Natural Antioxidant

The by-product of vanname shrimp in the form of carapace that is not used can pollute the environment. The carapace has the potential of carotenoid pigments as natural antioxidant capable of reducing free radicals. The use of enzymes in the extraction of carotenoids does not produce residues that are harmful to the body and the environment. Papain enzyme is a sulfhydryl enzyme which has more extensive capabilities than other protease enzymes. The main ingredients used were carapace of vannamei shrimp from a traditional market in Pekanbaru. The purpose of this study was to obtain the best papain enzyme concentration and to determine the antioxidant activity of the carotenoid extract of vanname shrimp carapace. This research was conducted using an experimental method according with to the modified Simpson and Haard research. The research treatments were different concentrations of papain enzymes (3, 6, and 9%) with Completely Randomized Design (CRD). The research consisted of three stages: (1) the manufacture of carapace powder for vannamei shrimp, (2) the extraction of carotenoids, (3) the identification of carotenoids by spectrophotometry. The results of the study of 3 kg of vannamei shrimp obtained a flour yield of 42.36% and the yield of carotenoid extracts, namely the concentration of 3% (3.77%), 6% (2.97%), and 9% (3.98%).

In Silico Approach of Glycinin and Conglycinin Chains of Soybean By-Product (Okara) Using Papain and Bromelain.

This study explores utilization of a sustainable soybean by-product (okara) based on in silico approach. In silico approaches, as well as the BIOPEP database, PeptideRanker database, Peptide Calculator database (Pepcalc), ToxinPred database, and AllerTop database, were employed to evaluate the potential of glycinin and conglycinin derived peptides as a potential source of bioactive peptides. These major protein precursors have been found as protein in okara as a soybean by-product. Furthermore, primary structure, biological potential, and physicochemical, sensory, and allergenic characteristics of the theoretically released antioxidant peptides were predicted in this research. Glycinin and α subunits of β-conglycinin were selected as potential precursors of bioactive peptides based on in silico analysis. The most notable among these are antioxidant peptides. First, the potential of protein precursors for releasing bioactive peptides was evaluated by determining the frequency of occurrence of fragments with a given activity. Through the BIOPEP database analysis, there are several antioxidant bioactive peptides in glycinin and β and α subunits of β-conglycinin sequences. Then, an in silico proteolysis using selected enzymes (papain, bromelain) to obtain antioxidant peptides was investigated and then analyzed using PeptideRanker and Pepcalc. Allergenic analysis using the AllerTop revealed that all in silico proteolysis-derived antioxidant peptides are probably nonallergenic peptides. We also performed molecular docking against MPO (myeloperoxidases) for this peptide. Overall, the present study highlights that glycinin and β and α subunits of β-conglycinin could be promising precursors of bioactive peptides that have an antioxidant peptide for developing several applications.