Abstract
SummaryIn this study, response surface methodology (RSM) was applied to optimise antioxidant hydrolysate production from sweet potato protein (SPP). The effects of enzyme‐to‐substrate ratio, pH value and reaction temperature on ·OH radical scavenging activity and Fe2+‐chelating activity of antioxidant hydrolysates from SPP were investigated. The maximum ·OH radical scavenging activity (40.10%) and Fe2+‐chelating activity (74.37%) of SPP hydrolysates (SPPH) were obtained at an enzyme‐to‐substrate ratio of 4%, pH value of 7.8 and reaction temperature of 57 °C, which was in agreement with the predicted value (40.11% and 74.83%, respectively) estimated by RSM. The simulated in vitro gastrointestinal digestion (GID) dramatically modified molecular weights distribution, increased peptide (<3 kDa) concentration and highly retained antioxidant activity of SPPH, indicating potentially utilisation of SPPH as a functional supplement in food system.
Published Version
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