Influence of Hot-water Treatment on the Trypsin Inhibitor Activity Reduction of Sweet Potatoes
Journal
Applied Engineering in Agriculture
Journal Volume
38
Journal Issue
1
Start Page
219
End Page
225
Date Issued
2022-12
Author(s)
Abstract
Sweet potatoes are a good food source, but they contain trypsin inhibitors, which reduce the protein utilization rate in animals. This study analyzed the trypsin inhibitor activity of ten sweet potato varieties. Most of the sweet potatoes designated for animals exhibited high trypsin inhibitor activity. The trypsin activities of TNG57 and TNG10, the most popular sweet potato varieties in Taiwan, were 51.5% and 77.1%, respectively. However, the trypsin inhibitor activity of these fresh sweet potatoes was successfully reduced by hot-water treatment. The influence of hot-water temperature and treatment time was analyzed by response surface methodology (RSM). From the RSM regression models, the optimal conditions of hot-water treatment were determined to be 95 degrees C and 14 min. The kinetic parameters (K-m and V-max) of sweet potato extracts were determined from a Lineweaver-Burke plot. The inhibitor in sweet potato extracts was classified as reversible competitive.
Subjects
hot-water treatment
sweet potato
Trypsin inhibitor
response surface
methodology
SDGs
Publisher
American Society of Agricultural and Biological Engineers
Type
journal article