Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 4, Pages 696-702Publisher
WILEY
DOI: 10.1111/j.1365-2621.2011.02895.x
Keywords
Amino acids composition; enzyme combination; free radical-scavenging activity; protein hydrolysates; sweet potato protein
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Funding
- earmarked fund for Modern Agro-industry Technology Research System [nycytx-16-B-16]
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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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