Effects of ultrasonication, boiling, steaming, microwaving and autoclaving pretreatments on the production of sweet potato protein hydrolysates (SPPH) by single and combined Alcalase (ALC) and Protease (PRO) were investigated, as well as antioxidant activities of SPPH subjected to in vitro gastrointestinal digestion (GID). All pretreatments significantly increased the degree of hydrolysis (DH) and antioxidant activities of SPPH by ALC, PRO and ALC + PRO in the order of autoclaving > steaming, microwaving, boiling > ultrasonication (P < 0.05). GID significantly enhanced antioxidant activities and increased MW <3 kDa peptide fraction contents of all SPPH. Diverse peptides were identified as sporamin A, A precursor and sporamin B before and after GID from LC–QTOF–MS/MS analysis. Peptides with higher antioxidant amino acids of Trp, Tyr, Met, Cys, His and Phe were found after GID. There is a great potential application of SPPH as a novel food ingredient as a natural antioxidant.
Sweet potato protein Pretreatment Enzymatic hydrolysis In vitro gastrointestinal digestion Antioxidant peptides
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This work is supported partially by the Alabama Agricultural Experiment Station. The authors also gratefully acknowledge the Beijing Municipal Natural Science Foundation (grant 6182034), the earmarked fund for China Agriculture Research System (CARS-10-B21), National Key R&D Program of China (2016YFE0133600), and financial support from China Scholarship Council.
Compliance with Ethical Standards
Conflict of Interest
Authors declare not having any conflict of interest.
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1.Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology and Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural AffairsChinese Academy of Agricultural SciencesBeijingChina
2.Department of Poultry ScienceAuburn UniversityAuburnUSA