Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment |
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| Authors: | Miao Zhang Tung-Shi Huang Tai-Hua Mu |
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| Affiliation: | 1. Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing, 100193 China;2. Department of Poultry Science, Auburn University, Auburn, AL, 36849 USA |
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| Abstract: | Effect of radio frequency (RF at 70, 80 and 90 °C) pretreatment on production and characterisation of sweet potato protein hydrolysates (SPPH) prepared using Alcalase (ALC), Protease (PRO) and the combination of ALC + PRO was investigated. RF highly improved degree of hydrolysis (DH) and enhanced antioxidant activity of all SPPH produced by ALC, PRO and the combination as compared to traditional water bath (WB) heating pretreatment (P < 0.05). RF significantly increased molecular weight (MW) <3 kDa peptide fraction from SPPH produced by ALC, and MW <3 kDa peptide fraction from RF80- and RF90-pretreated samples has higher antioxidant activity. Diverse peptides in MW <3 kDa fractions with RF80 and RF90 pretreatments were identified using LC–QTOF–MS/MS, which matched the sequences of sporamins and contained antioxidant amino acids Trp, Tyr, Met, Phe and/or His. There is a great potential application of using SPPH in functional foods as a novel ingredient. |
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| Keywords: | Antioxidant peptides enzymatic hydrolysis radio frequency pretreatment sweet potato protein |
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