Sweet potato protein and its hydrolysates

Abstract This chapter introduces the recovery and composition, gelation, and emulsifying properties of sweet potato protein (SPP), as well as the preparation and antioxidant activity of its hydrolysates. It starts by presenting an overview of SPP and its hydrolysates, followed by the recovery and composition of SPP as affected by oxidative browning inhibitors and isolation techniques. It then explains the gelation properties of SPP and their gel microstructure, followed by an introduction of the emulsifying properties of SPP as affected by pH and high hydrostatic pressure. By the end of the chapter, the preparation and antioxidant activity of SPP hydrolysates are presented, as well as the identification and characterization of SPP’s antioxidant peptides.