Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via invitro gastrointestinal digestion

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： Antioxidant peptides; invitro gastrointestinal digestion; microwave; pretreatment; sweet potato protein; thermal; ultrasonication

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2019 年 54 卷 7 期

页码：

收录情况： SCI

摘要： Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates (SPPH) through invitro gastrointestinal digestion (GID) were investigated. All pretreatments significantly increased the degree of hydrolysis (DH), antioxidant activities and molecular weight (MW) <3 kDa peptide fractions contents of SPPH in the order of autoclaving > microwave, steaming > boiling > ultrasonication (P<0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kDa peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7-13 amino acids were identified in the MW <3 kDa peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC-QTOF-MS/MS analysis. Conformational structures of nine peptides were predicted with well-known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system.

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