Characterization of the structure, antioxidant activity and hypoglycemic activity of soy (Glycine max L.) protein hydrolysates

•Soy protein isolate (SPI) was hydrolyzed by five proteases.•The antioxidant and hypoglycemic activities of the SPIEHs were evaluated by in silico analysis.•Structure, antioxidant activity and hypoglycemic activity of hydrolysates were characterized.•Alcalase hydrolysate was enriched with more total amino acids, aromatic amino acids and hydrophobic amino acids.•Alcalase hydrolysate exhibited stronger physiological activity than other hydrolysates.