Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion
作者： Miao Zhang , Tung‐Shi Huang , Tai‐Hua Mu
DOI: 10.1111/IJFS.14095
关键词:
摘要: Effects of thermal (boiling, steaming and autoclaving), microwave ultrasonication pretreatments on the production sweet potato protein hydrolysates (SPPH) through in vitro gastrointestinal digestion (GID) were investigated. All significantly increased degree hydrolysis (DH), antioxidant activities molecular weight (MW) microwave, > boiling (P < 0.05). Correlation analysis between peptides content activity suggested that SPPH mainly attributed to MW <3 kDa peptides. Diverse ranged from 487.24 1477.74 Da with 7–13 amino acids identified in fraction autoclaving pretreatment matched sporamins A, A precursor B sequences LC–QTOF–MS/MS analysis. Conformational structures nine predicted well‐known acids. There is a high potential for used as functional supplement food system.
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