Influence of oxidative browning inhibitors and isolation techniques on sweet potato protein recovery and composition

文献类型： 外文期刊

第一作者： Arogundade, Lawrence A.

作者： Arogundade, Lawrence A.;Mu, Tai-Hua;Arogundade, Lawrence A.

作者机构：

关键词： sweet potato protein;oxidative browning inhibitor;protein recovery;isolation technique;chemical composition;thermal stability

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： Effects of oxidative browning inhibitors on sweet potato protein (SPP) recovery and quality were studied. Oxidative browning inhibitors successfully decreased sweet potato oxidative browning, but reduced both SPP extractability and recovery. Ultrafiltration/diarfitration processed sweet potato (UDSP) protein (at pH 4,6 and 7) showed significantly (p < 0.05) higher yield, purity, solubility, thermal stability and amino acid constituents than that of isoelectrically precipitated sweet potato (IPSP) protein (at pH 4). The yield of UDSP proteins was more than twice that of IPSP protein. Denaturation temperature (T_d), enthalpy change (AH) and solubility (at pH 3 and 8) of UDSP proteins were in the ranges 82.89-90.29 ℃, 6.34-11.35 (J/g) and 71.4-94.2%, respectively, while that of IPSP protein were 85.27 ℃, 2.35 (J/g) 31.2% and 55.5%, respec-tively. Ratio of SPP essential amino acid to the total amino acid ratio ranged from 0.49 to 0.51. SPP in vitro digestibility and digestibility-corrected amino acid score (PDCAAS) ranged 70-80.7% and 44.79-51.08%, respectively.

分类号： TS2

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