Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment

Abstract

Effect of radio frequency (RF at 70, 80 and 90°C) pretreatment on production and characterisation of sweet potato protein hydrolysates (SPPH) prepared using Alcalase (ALC), Protease (PRO) and the combination of ALC + PRO was investigated. RF highly improved degree of hydrolysis (DH) and enhanced antioxidant activity of all SPPH produced by ALC, PRO and the combination as compared to traditional water bath (WB) heating pretreatment (P < 0.05). RF significantly increased molecular weight (MW) <3 kDa peptide fraction from SPPH produced by ALC, and MW <3 kDa peptide fraction from RF80and RF90-pretreated samples has higher antioxidant activity. Diverse peptides in MW <3 kDa fractions with RF80 and RF90 pretreatments were identified using LC-QTOF-MS/MS, which matched the sequences of sporamins and contained antioxidant amino acids Trp, Tyr, Met, Phe and/or His. There is a great potential application of using SPPH in functional foods as a novel ingredient.Á OH scavenging activity, Fe 2+ -chelating ability and oxygen radical absorbance capacity (ORAC) were tested at 1.0 mg mL À1 ; different lower-case letters in the same column bar charts mean significant differences (P < 0.05).Production of antioxidant peptides M. Zhang et al.

Use of Alcalase in the production of bioactive peptides: A review

“…Otherwise, an antioxidant hydrolysate was obtained from Douchi protein hydrolyzed by Alcalase under optimal conditions (63℃, 1.4% of enzyme / substrate, and 1.7 h) [220]. In another paper, peptides with OH scavenging activity of 74.52% at a concentration of 1.0 mg/mL were isolated from sweet potato protein hydrolysates prepared by Alcalase [221], and it has been reported that if the Alcalase hydrolysis was performed after high hydrostatic pressure [222] or temperature (at 70, 80 and 90 °C) pretreatment [223], the degree of hydrolysis and the antioxidant activity of peptides from sweet potato protein were improved.…”

Advances on Food-Derived Peptidic Antioxidants—A Review

“…Studies have shown that PEF does not destroy the stability of PAs, but affects the secondary structures (α-helix, β-turn and random coil) of peptides and reduces zeta potential [116,117]. In addition, radio frequency pretreatment, high-energy electron beam, and protease co-extrusion technology have also been shown to be beneficial for improving the enzymatic hydrolysis efficiency and activity of PAs [118][119][120].…”

Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods

“…These peptides can have various physiological effects, such as antioxidant, antihypertensive, and anti‐inflammatory activities, making them of interest for functional food and nutraceutical applications. Research has demonstrated that RF treatment can effectively improve the hydrolysis of sweet potato proteins and significantly enhance the antioxidant activity of resulting hydrolysates (Zhang, Huang, et al., 2019b).…”