Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate
Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and prepar...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8889555 |
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| author | Juan Wu Chao Mao Wenli Zhang Yu Cheng |
| author_facet | Juan Wu Chao Mao Wenli Zhang Yu Cheng |
| author_sort | Juan Wu |
| collection | DOAJ |
| description | Principal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides. |
| format | Article |
| id | doaj-art-63e2af2d5c8343e5ac5697356fd19fc7 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-63e2af2d5c8343e5ac5697356fd19fc72025-02-03T06:46:28ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88895558889555Prediction and Identification of Antioxidant Peptides in Potato Protein HydrolysateJuan Wu0Chao Mao1Wenli Zhang2Yu Cheng3School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaPrincipal component analysis (PCA) was used to cluster the possible amino acid compositions of antioxidant peptides in potato protein hydrolysate (PPH). The antioxidant peptides exhibiting high ABTS+• scavenging capacity were isolated with the procedure of ultrafiltration, gel filtration, and preparative RP-HPLC and identified by UPLC-MS/MS. Phe, Tyr, and His were shown to group together with ABTS+• scavenging capacity in component matrix plot. Three prominent peptides, namely, Phe-Tyr, Tyr-Phe-Glu, and Pro-Pro-His-Tyr-Phe, which matched the sequence of patatin and were made up of Phe and Tyr, were identified. The peptide Tyr-Phe-Glu demonstrated antioxidant activity against Caco-2 cell oxidation induced by H2O2. The results suggested that multivariate analysis could be used to predict the amino acid compositions of antioxidant peptides.http://dx.doi.org/10.1155/2020/8889555 |
| spellingShingle | Juan Wu Chao Mao Wenli Zhang Yu Cheng Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate Journal of Food Quality |
| title | Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate |
| title_full | Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate |
| title_fullStr | Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate |
| title_full_unstemmed | Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate |
| title_short | Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate |
| title_sort | prediction and identification of antioxidant peptides in potato protein hydrolysate |
| url | http://dx.doi.org/10.1155/2020/8889555 |
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