Physicochemical and Antioxidative Characteristics of Potato Protein Isolate Hydrolysate

Molecules

Hsiao-Li Chang¹  Jinn-Der Jin¹  Chiung-Yueh Chang²  Ko-Chieh Huang²  Yi-Fen Chiang²  Shih-Min Hsia² 

[1] GeneFerm Biotechnology Co., Ltd., Tainan 741, Taiwan;School of Nutrition and Health Sciences, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan;

关键词: potato protein isolate;    hydrolysate;    physicochemical characteristics;    solubility;    antioxidant;   

DOI  :  10.3390/molecules25194450

来源: DOAJ

【 摘 要 】

This study investigated the physicochemical characteristics of potato protein isolate hydrolysate (PPIH) and its antioxidant activity. Potato protein isolate (PPI) was hydrolyzed into PPIH by the proteases bromelain, Neutrase, and Flavourzyme. Compared with PPI, the resulting PPIH had a lower molecular weight (MW, from 103.5 to 422.7 Da) and smaller particle size (<50 nm), as well as a higher solubility rate (>70%) under acidic conditions (pH 3–6). PPIH presented good solubility (73%) across the tested pH range of 3–6. As the pH was increased, the zeta potential of PPIH decreased from −7.4 to −21.6. Using the 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical-scavenging assay, we determined that the half-maximal effective concentration (EC₅₀) values of ascorbic acid, PPIH, and PPI were 0.01, 0.89, and >2.33 mg/mL, respectively. Furthermore, PPIH (50 μg/mL) protected C2C12 cells from H₂O₂ oxidation significantly better than PPI (10.5% higher viability rate; p < 0.01). These findings demonstrated the possible use of PPIH as an antioxidant in medical applications.

【 授权许可】

Unknown