Evaluation of free radical-scavenging activities of sweet potato protein and its hydrolysates as affected by single and combination of enzyme systems

文献类型： 外文期刊

第一作者： Zhang, Miao

作者： Zhang, Miao;Mu, Tai-Hua;Sun, Min-Jie;Wang, Yan-Bo

作者机构：

关键词： Amino acids composition;enzyme combination;free radical-scavenging activity;protein hydrolysates;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 ）

ISSN： 0950-5423

年卷期： 2012 年 47 卷 4 期

页码：

收录情况： SCI

摘要： To evaluate the free radical-scavenging activities of sweet potato protein (SPP) and its hydrolysates, single enzymes alone (alcalase, neutrase, protamex) or in combination with flavourzyme were employed. Compared with SPP, free radical-scavenging activities of the resulting hydrolysates were all significantly increased (P < 0.05). Alcalase (ALC) hydrolysates exhibited the highest superoxide, hydroxyl and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activities (P < 0.05), which was 18.71 +/- 0.22, 27.13 +/- 0.24 and 90.10 +/- 0.15% respectively. Compared with SPP hydrolysates by single enzymes, the hydrolysates obtained by combination of enzyme systems exhibited higher degree of hydrolysis, but lower free radicals scavenging activities. In addition, the content of several antioxidant amino acid residues, such as His, Met, Tyr and Phe, in ALC hydrolysates was much higher compared with SPP and other hydrolysates using amino acids composition assay. The results suggested that peptides with free radical-scavenging activity could be released from entire SPP chain via moderate enzymatic hydrolysis.

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