Effect of enzymatic hydrolysis and ultrasound-assisted enzymatic hydrolysis on the physicochemical and antioxidative characteristics of potato protein
學生姓名:
賴姵璇
指導教授:
宋文杰
學期:
112上
摘 要:
In recent decades, plant-derived food proteins have attracted more and more attention due to their economic, ecological and health benefit. Compared to other plant-derived proteins, potato protein is a great ingredient due to its higher nutritional quality. For utilizing potato
protein to achieve increased value, potato protein isolate (PPI) was hydrolyzed into potato protein isolate hydrolysate (PPIH) by bromelain, Neutrase, and Flavourzyme. PPIH was peptides with improved physicochemical and antioxidative properties. Furthermore, PPIH could protect C2C12 cells from H2O2 oxidation better than PPI. In second study, effects of energy divergent ultrasound (EDU) and energy gathered ultrasound (EGU)(30, 40 and 50 W/L)-assisted enzymatic hydrolysis on production, identification, and characterization of antioxidant peptides from potato protein hydrolysates (PPH) were investigated. EDU and EGU significantly increased degree of hydrolysis and recovery of PPH compared with conventional (C) enzymatic hydrolysis. PPH by EGU40 showed the highest Fe2+ -chelating activity, -OH scavenging activity, and oxygen radical absorbance capacity. Peptides with molecular weight <2 kDa of PPH by EGU40 displayed the highest antioxidant activities, which might be contributed to their more hydrophobic, polar charged and antioxidant amino acids at terminals and/or inside the sequences identified by LC-MS/MS. Additionally, conformational structure revealed that the potential antioxidant peptides were compact, and potential antioxidant amino acids exposed to the external. To sum up, enzymatic hydrolysis is capable of breaking proteins into peptides with desired size, charge, and surface hydrophobic properties and further improving their antioxidative properties. Besides, EGU-assistance has great potential in production of functional peptides with enhanced antioxidant activity.
protein to achieve increased value, potato protein isolate (PPI) was hydrolyzed into potato protein isolate hydrolysate (PPIH) by bromelain, Neutrase, and Flavourzyme. PPIH was peptides with improved physicochemical and antioxidative properties. Furthermore, PPIH could protect C2C12 cells from H2O2 oxidation better than PPI. In second study, effects of energy divergent ultrasound (EDU) and energy gathered ultrasound (EGU)(30, 40 and 50 W/L)-assisted enzymatic hydrolysis on production, identification, and characterization of antioxidant peptides from potato protein hydrolysates (PPH) were investigated. EDU and EGU significantly increased degree of hydrolysis and recovery of PPH compared with conventional (C) enzymatic hydrolysis. PPH by EGU40 showed the highest Fe2+ -chelating activity, -OH scavenging activity, and oxygen radical absorbance capacity. Peptides with molecular weight <2 kDa of PPH by EGU40 displayed the highest antioxidant activities, which might be contributed to their more hydrophobic, polar charged and antioxidant amino acids at terminals and/or inside the sequences identified by LC-MS/MS. Additionally, conformational structure revealed that the potential antioxidant peptides were compact, and potential antioxidant amino acids exposed to the external. To sum up, enzymatic hydrolysis is capable of breaking proteins into peptides with desired size, charge, and surface hydrophobic properties and further improving their antioxidative properties. Besides, EGU-assistance has great potential in production of functional peptides with enhanced antioxidant activity.
摘要.pdf