Physicochemical and antioxidative characteristics of potato protein isolate hydrolysate

Chiung Yueh Chang, Jinn Der Jin, Hsiao Li Chang, Ko Chieh Huang, Yi Fen Chiang, Shih Min Hsia

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)


This study investigated the physicochemical characteristics of potato protein isolate hydrolysate (PPIH) and its antioxidant activity. Potato protein isolate (PPI) was hydrolyzed into PPIH by the proteases bromelain, Neutrase, and Flavourzyme. Compared with PPI, the resulting PPIH had a lower molecular weight (MW, from 103.5 to 422.7 Da) and smaller particle size (<50 nm), as well as a higher solubility rate (>70%) under acidic conditions (pH 3-6). PPIH presented good solubility (73%) across the tested pH range of 3-6. As the pH was increased, the zeta potential of PPIH decreased from -7.4 to -21.6. Using the 2,20-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical-scavenging assay, we determined that the half-maximal effective concentration (EC50) values of ascorbic acid, PPIH, and PPI were 0.01, 0.89, and >2.33 mg/mL, respectively. Furthermore, PPIH (50 μg/mL) protected C2C12 cells fromH2O2 oxidation significantly better than PPI (10.5% higher viability rate; p < 0.01). These findings demonstrated the possible use of PPIH as an antioxidant in medical applications.

Original languageEnglish
Article number4450
Issue number19
Publication statusPublished - Oct 2020


  • Antioxidant
  • Hydrolysate
  • Physicochemical characteristics
  • Potato protein isolate
  • Solubility

ASJC Scopus subject areas

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry


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