The Antioxidative Characteristics of Taro and Sweet Potato Protein Hydrolysates and Their Inhibitory Capability on Angiotensin Converting Enzyme

The Antioxidative Characteristics of Taro and Sweet Potato Protein Hydrolysates and Their Inhibitory Capability on Angiotensin Converting Enzyme

Proteins from taro (Colocasia esculenta (L.) Schott, Betelnut) and sweet potato (Ipomoea batatas (L.) Lam, Tainong No. 57) were hydrolyzed with pepsin and the antioxidative capacities of hydrolysates were analyzed. Hydrolysates of taro or sweet potato were further fractionated into different molecul...

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Veröffentlicht in:Food Science and Technology Research 2017, Vol.23(6), pp.845-853
Hauptverfasser: Wu, Chen-Yu, Lin, Kuo-Wei
Format: Artikel
Sprache:eng
Schlagworte:
Angiotensin
angiotensin converting enzyme
antioxidative capacity
Conversion
Diuretics
Enzymes
Hydrolysates
Ipomoea batatas
Molecular weight
Pepsin
Peptidyl-dipeptidase A
Potatoes
Proteins
sweet potato
Sweet potatoes
Taro
Vegetables
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Zusammenfassung:Proteins from taro (Colocasia esculenta (L.) Schott, Betelnut) and sweet potato (Ipomoea batatas (L.) Lam, Tainong No. 57) were hydrolyzed with pepsin and the antioxidative capacities of hydrolysates were analyzed. Hydrolysates of taro or sweet potato were further fractionated into different molecular weight fractions, namely >10 kDa, 5–10 kDa, 1–5 kDa, 10 kDa from sweet potato was found to have better antioxidative capacity. Regardless species, molecular weight fraction with >10 kDa had the highest antioxidative capacities.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.23.845