Optimisation of antioxidant hydrolysate production from sweet potato protein and effect of invitro gastrointestinal digestion

文献类型： 外文期刊

第一作者： Zhang, Miao

作者： Zhang, Miao;Mu, Tai-Hua

作者机构：

关键词： Antioxidant hydrolysates;invitro gastrointestinal digestion;response surface methodology;sweet potato protein

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 ）

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年卷期：

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收录情况： SCI

摘要： In this study, response surface methodology (RSM) was applied to optimise antioxidant hydrolysate production from sweet potato protein (SPP). The effects of enzyme-to-substrate ratio, pH value and reaction temperature on OH radical scavenging activity and Fe2+-chelating activity of antioxidant hydrolysates from SPP were investigated. The maximum <bold>OH radical scavenging activity (40.10%) and Fe2+-chelating activity (74.37%) of SPP hydrolysates (SPPH) were obtained at an enzyme-to-substrate ratio of 4%, pH value of 7.8 and reaction temperature of 57 degrees C, which was in agreement with the predicted value (40.11% and 74.83%, respectively) estimated by RSM. The simulated invitro gastrointestinal digestion (GID) dramatically modified molecular weights distribution, increased peptide (3kDa) concentration and highly retained antioxidant activity of SPPH, indicating potentially utilisation of SPPH as a functional supplement in food system.

分类号： TS2

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