数字农科院2.0

Ultrasound Microwave-Assisted Enzymatic Production And Characterisation Of Antioxidant Peptides From Sweet Potato Protein

文献类型： 外文期刊

作者： Habinshuti, I; Mu, TH; Zhang, M

作者机构：

关键词： Sweet Potato Protein; Antioxidant Peptides; Ultrasound Microwave-Assisted Production; Enzymatic Hydrolysis

期刊名称： ULTRASONICS SONOCHEMISTRY

ISSN： 1350-4177

年卷期： 2020 年 69 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Herein, we investigated the effects of ultrasound microwave (UM)-assisted hydrolysis using Alcalase (ALC), Flavourzyme (FLA), and their combination (ALC + FLA), on the production of sweet potato protein hydrolysates (SPPH). UM-assisted enzymatic hydrolysis significantly increased the degree of hydrolysis of SPPH compared with untreated (UN) samples. Fractions with differences in molecular weight (MW) of 10, 3-10, and < 3 kDa in SPPH from UM-assisted ALC, FLA, and ALC + FLA hydrolysis displayed higher antioxidant activities than those from UN samples. MW < 3 kDa fractions of SPPH from UM-assisted ALC and ALC + FLA hydrolysis treatments presented much stronger Fe2+-chelating activity (98.48% and 98.59%), center dot OH scavenging activity (67.11% and 60.06%), and higher ORAC values (110.32 and 106.32 mu g TE/mL), from which diverse peptides with potential antioxidant activities were obtained by semi-preparative HPLC and LC-MS/MS. All identified peptide sequences exhibited at least three potential antioxidant amino acids. Additionally, changes in peptide conformational structure and antioxidant amino acid composition were revealed by structure-activity relationship analysis. Thus, ultrasound microwave treatment has great potential in antioxidant peptides production.

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