Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate

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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Main Authors: Juan Wu, Chao Mao, Wenli Zhang, Yu Cheng
Format: Article
Language:English
Published: Hindawi-Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/8889555
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spelling doaj-63e2af2d5c8343e5ac5697356fd19fc72020-11-25T03:17:33ZengHindawi-WileyJournal 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
collection DOAJ
language English
format Article
sources DOAJ
author Juan Wu
Chao Mao
Wenli Zhang
Yu Cheng
spellingShingle Juan Wu
Chao Mao
Wenli Zhang
Yu Cheng
Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate
Journal of Food Quality
author_facet Juan Wu
Chao Mao
Wenli Zhang
Yu Cheng
author_sort Juan Wu
title Prediction and Identification of Antioxidant Peptides in Potato Protein Hydrolysate
title_short 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_sort prediction and identification of antioxidant peptides in potato protein hydrolysate
publisher Hindawi-Wiley
series Journal of Food Quality
issn 0146-9428
1745-4557
publishDate 2020-01-01
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.
url http://dx.doi.org/10.1155/2020/8889555
work_keys_str_mv AT juanwu predictionandidentificationofantioxidantpeptidesinpotatoproteinhydrolysate
AT chaomao predictionandidentificationofantioxidantpeptidesinpotatoproteinhydrolysate
AT wenlizhang predictionandidentificationofantioxidantpeptidesinpotatoproteinhydrolysate
AT yucheng predictionandidentificationofantioxidantpeptidesinpotatoproteinhydrolysate
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