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Production and In Vitro Gastrointestinal Digestion of Antioxidant Peptides from Enzymatic Hydrolysates of Sweet Potato Protein Affected by Pretreatment

Authors
  • Zhang, Miao1, 2
  • Huang, Tung-Shi2
  • Mu, Tai-Hua1
  • 1 Chinese Academy of Agricultural Sciences, Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology and Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing, 100193, China , Beijing (China)
  • 2 Auburn University, Department of Poultry Science, Auburn, AL, 36849, USA , Auburn (United States)
Type
Published Article
Journal
Plant Foods for Human Nutrition
Publisher
Springer US
Publication Date
Mar 25, 2019
Volume
74
Issue
2
Pages
225–231
Identifiers
DOI: 10.1007/s11130-019-00724-y
Source
Springer Nature
Keywords
License
Yellow

Abstract

Effects of ultrasonication, boiling, steaming, microwaving and autoclaving pretreatments on the production of sweet potato protein hydrolysates (SPPH) by single and combined Alcalase (ALC) and Protease (PRO) were investigated, as well as antioxidant activities of SPPH subjected to in vitro gastrointestinal digestion (GID). All pretreatments significantly increased the degree of hydrolysis (DH) and antioxidant activities of SPPH by ALC, PRO and ALC + PRO in the order of autoclaving > steaming, microwaving, boiling > ultrasonication (P < 0.05). GID significantly enhanced antioxidant activities and increased MW <3 kDa peptide fraction contents of all SPPH. Diverse peptides were identified as sporamin A, A precursor and sporamin B before and after GID from LC–QTOF–MS/MS analysis. Peptides with higher antioxidant amino acids of Trp, Tyr, Met, Cys, His and Phe were found after GID. There is a great potential application of SPPH as a novel food ingredient as a natural antioxidant.

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