Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure |
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| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, No.301 Xuefu Road, Zhenjiang 212013, China;2. Faculty of Agriculture, University of Zalingie, PO Box 6, Zalingie, Sudan;1. Hokkaido Agricultural Research Center, NARO, Shinsei Minami 9-4, Memuro, Kasai-gun, Hokkaido 082-0081, Japan;2. Kyushu Okinawa Agricultural Research Center, NARO, Yokoichi 6651-2, Miyakonojo, Miyazaki 885-0091, Japan;3. Kagoshima-Osumi Food Technology Development Center, Kushira, Hosoyamada 4938, Kanoya, Kagoshima 893-1601, Japan;4. Kagoshima Prefectural Institute for Agricultural Development Oshima Branch, Nazeurakami 7-1, Amami, Kagoshima 894-0068, Japan;1. Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture PR China, School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;3. Collaborative Innovation Center of Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;4. Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria;5. Department of Biosystems Engineering and Soil Science, The University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996, USA;1. Faculty of Food Engineering, University of Campinas, UNICAMP, Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil;2. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain;1. Department of Human Nutritional Sciences and The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada;2. Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario M5S 3M2, Canada;3. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210003, People’s Republic of China;4. Department of Food Science and Nutrition, California Polytechnic State University, 1 Grand Avenue, San Luis Obispo, CA 93407, United States |
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| Abstract: | Sweet potato protein hydrolysates (SPPH) were generated by Alcalase under high hydrostatic pressure (HHP, 100, 200 and 300 MPa). HHP significantly improved the degree of hydrolysis (DH) and antioxidant activity, and increased the < 3 kDa fraction content of SPPH (P < 0.05). SPPH by Alcalase at 300 MPa for 60 min exhibited the highest DH and antioxidant activity and was separated into three fractions by ultrafiltration. The most active fraction FIII (< 3 kDa) was further separated into fifty four fractions by semi-preparative RP-HPLC and measured using the ORAC assay. In addition, more active fractions were examined by LC–MS/MS, and diverse peptides were identified, matching sequences of Sporamins A and B. To evaluate the structure–activity dependences, twenty sequences were synthesized, of which the antioxidant activity was assessed. Five peptides showed good activity: HDSASGQY ≥ YYMVSA ≥ HDSESGQY ~ YYIVS ~ RYYDPL, with the contribution of His and Tyr.Industrial relevanceThis study will give a novel technique for using industrial waste slurry, a byproduct in the process of sweet potato starch manufacturing, which contains various bioactive components (such as protein, minerals, etc.) since most of them are normally discarded. The present study is focused on assessing the effects of enzymatic hydrolysis by Alcalase under high hydrostatic pressure (HHP) on the release of antioxidant peptides from sweet potato protein (SPP). The results of this work provide a potential application of enzymatic hydrolysis assisted by HHP on the development of ingredients from SPP in functional foods. |
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