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

文献类型： 外文期刊

第一作者： Zhang, Miao

作者： Zhang, Miao;Mu, Tai-Hua;Zhang, Miao;Mu, Tai-Hua;Zhang, Miao;Huang, Tung-Shi

作者机构：

关键词： Sweet potato protein; Pretreatment; Enzymatic hydrolysis; In vitro gastrointestinal digestion; Antioxidant peptides

期刊名称：PLANT FOODS FOR HUMAN NUTRITION （ 影响因子：3.921； 五年影响因子：4.223 ）

ISSN： 0921-9668

年卷期： 2019 年 74 卷 2 期

页码：

收录情况： SCI

摘要： 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 <3kDa 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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