Physicochemical and antioxidative characteristics of potato protein isolate hydrolysate

Chiung Yueh Chang, Jinn Der Jin, Hsiao Li Chang, Ko Chieh Huang, Yi Fen Chiang, Shih Min Hsia

研究成果: 雜誌貢獻文章同行評審

3 引文 斯高帕斯(Scopus)

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 2,20-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 fromH2O2 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.
原文英語
文章編號4450
期刊Molecules
25
發行號19
DOIs
出版狀態已發佈 - 十月 2020

ASJC Scopus subject areas

  • 分析化學
  • 化學(雜項)
  • 分子醫學
  • 藥學科學
  • 藥物發現
  • 物理與理論化學
  • 有機化學

指紋

深入研究「Physicochemical and antioxidative characteristics of potato protein isolate hydrolysate」主題。共同形成了獨特的指紋。

引用此