Preparation of sweetpotato (Ipomoea batatas L.) protein hydrolysates and in vitro evaluation of its free radical-scavenging activity
To prepare enzymatic hydrolysates from sweetpotato proteins (SPP) which possesses acceptable nutritive value,three single enzymes,Alcalase (ALC),Neutrase (NEU) and Protamex (PRO),and three combination of enzyme systems,ALC + Flavourzyme (FLA),NEU + FLA,PRO + FLA were employed. The optimal conditions of hydrolysis were studied and free radical-scavenging activities of the hydrolysates were investigated. The ALC and FLA were the most suitable for hydrolyzing SPP. Compared with SPP,the free radical scavenging activities of the resulting hydrolysates were all significantly increased (p<0.05). Furthermore, ALC hydrolysates exhibited the highest super-oxide, hydroxyl and DPPH radical-scavenging activities (p <0.05) of 16.37％,27.46％ and 90.10％,respectively. In addition, the contents of His,Met,Tyr and Phe residues in ALC hydrolysates were much higher as compared to SPP by amino acid residue composition assay. The results above suggest that ALC hydrolysates could be used as a novel antioxidant.
sweetpotato protein protein hydrolysates enzyme combination free radical-scavenging activity
ZHANG Miao MU Tai-hua
Laboratory of Food Chemistry and Nutrition Science,Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193
国际会议
徐州
英文
587-595
2010-11-27（万方平台首次上网日期，不代表论文的发表时间）