Abstract：
:Proteins were isolated from potato tubers (Solanum tuberosum) at different physiological states, and by-products from the potato industry were used to evaluate their ACE-inhibitory and radical-scavenging potencies. Protein isolates and by-products were autolysed or hydrolysed by alcalase, neutrase and esperase. Hydrolysis increased the inhibition of the angiotensin-converting enzyme (ACE) and the radical-scavenging activity. The ACE-inhibitory potencies of the hydrolysates were high (IC50=0.018-0.086) and the by-product fractions showed ACE-inhibition also before hydrolysis. All samples exhibited low radical-scavenging activity, and hydrolysis for 2h with proteases was needed to produce an increase in the activity. Ultrafiltration through 10-3kDa membranes efficiently separated the ACE-inhibitory compounds into permeate fractions. The results of this study suggest that potato is a promising source for the production of bioactive compounds as ingredients for developing functional foods with a beneficial impact on cardiovascular health.
journal_name
Food Chemjournal_title
Food chemistryauthors
Pihlanto A,Akkanen S,Korhonen HJdoi
10.1016/j.foodchem.2007.12.023subject
Has Abstractpub_date
2008-07-01 00:00:00pages
104-12issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(07)01280-0journal_volume
109pub_type
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