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Summary Effects of thermal (boiling, steaming and autoclaving), microwave and ultrasonication pretreatments on the production of sweet potato protein hydrolysates ( SPPH ) through in vitro gastrointestinal digestion ( GID ) were investigated. All pretreatments significantly increased the degree of hydrolysis ( DH ), antioxidant activities and molecular weight ( MW ) microwave, steaming > boiling > ultrasonication ( P < 0.05). Correlation analysis between peptides content and antioxidant activity suggested that antioxidant activity of SPPH mainly attributed to MW <3 kD a peptides. Diverse peptides ranged from 487.24 to 1477.74 Da with 7–13 amino acids were identified in the MW <3 kD a peptides fraction with autoclaving pretreatment and matched sporamins A, A precursor and B sequences from LC – QTOF – MS / MS analysis. Conformational structures of nine peptides were predicted with well‐known antioxidant amino acids. There is a high potential for SPPH used as a functional supplement in food system.
Zhang et al. (Fri,) studied this question.