Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure

2017 ◽  
Vol 43 ◽  
pp. 92-101 ◽  
Author(s):  
Miao Zhang ◽  
Tai-Hua Mu
Keyword(s):  
Hydrostatic Pressure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Potato Protein ◽  
Identification And Characterization

scholarly journals Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 645
Author(s):  
Sergio Montserrat-de la Paz ◽  
Alicia Martinez-Lopez ◽  
Alvaro Villanueva-Lazo ◽  
Justo Pedroche ◽  
Francisco Millan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Amaranthus Caudatus ◽  
Intact Proteins ◽  
Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

LWT ◽  
2018 ◽  
Vol 93 ◽  
pp. 36-44 ◽  
Author(s):  
Zhong-Kai Zhao ◽  
Tai-Hua Mu ◽  
Miao Zhang ◽  
Aurore Richel
Keyword(s):  
Hydrostatic Pressure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Potato Protein

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

2015 ◽  
Vol 35 (2) ◽  
pp. 189-202 ◽  
Author(s):  
Nasir Mehmood Khan ◽  
Tai-Hua Mu ◽  
Hong-Nan Sun ◽  
Miao Zhang ◽  
Jing-Wang Chen
Keyword(s):  
Hydrostatic Pressure ◽  
Secondary Structure ◽  
Sweet Potato ◽  
High Hydrostatic Pressure ◽  
Potato Protein
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