AI Article Synopsis

  • The study focuses on the utilization of sweet potato protein (SPP) by examining how different factors like Alcalase and Ficin concentrations, hydrolysis time, and pH affect the foaming properties of SPP hydrolysates (SPPHs).
  • Results indicate that SPPH produced using Alcalase outperforms others in foaming expansion but lacks stability in liquid volume, while maintaining good microbiological quality at a high pH of 13.
  • The findings suggest that SPPH treated with Alcalase can be safely used in food applications, particularly as a plant-based foaming agent.

Article Abstract

Background: The processing of sweet potatoes generates a waste by-product rich in sweet potato protein (SPP).

Objective: In this study, the effects of the concentrations of Alcalase and Ficin, hydrolysis time and pH value on the foaming properties of SPP hydrolysates (SPPHs) determined via gas sparging method were investigated.

Results: The results showed that SPPH prepared by Alcalase exhibited a significantly higher foaming expansion (the highest of 576%) than that of the SPP (462%) but displayed a weaker liquid volume stability compared with SPPH hydrolyzed by Ficin. The molecular weight of SPPH prepared by Alcalase was distributed in 10-30 kDa. A good microbiological quality of the SPPH prepared by Alcalase in pH 13 has been confirmed, and it is suitable for food application with respect to its microbiological safety profile.

Conclusions: SPPH (pH 13) could be further safely applied in food, especially as a food additive at low concentrations to create a better organic plant-based foaming agent for the food industry. © 2023 Society of Chemical Industry.

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http://dx.doi.org/10.1002/jsfa.12420DOI Listing

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Article Synopsis
  • The study focuses on the utilization of sweet potato protein (SPP) by examining how different factors like Alcalase and Ficin concentrations, hydrolysis time, and pH affect the foaming properties of SPP hydrolysates (SPPHs).
  • Results indicate that SPPH produced using Alcalase outperforms others in foaming expansion but lacks stability in liquid volume, while maintaining good microbiological quality at a high pH of 13.
  • The findings suggest that SPPH treated with Alcalase can be safely used in food applications, particularly as a plant-based foaming agent.
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Herein, we investigated the effects of ultrasound microwave (UM)-assisted hydrolysis using Alcalase (ALC), Flavourzyme (FLA), and their combination (ALC + FLA), on the production of sweet potato protein hydrolysates (SPPH). UM-assisted enzymatic hydrolysis significantly increased the degree of hydrolysis of SPPH compared with untreated (UN) samples. Fractions with differences in molecular weight (MW) of >10, 3-10, and < 3 kDa in SPPH from UM-assisted ALC, FLA, and ALC + FLA hydrolysis displayed higher antioxidant activities than those from UN samples.

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