Effect of Extrusion and Fermentation on ACE Inhibitory Activity and Antioxidant Activity of Foxtail Millet Polypeptide

被引：0
|
作者：
Hou D. [1 ]
Chen J. [1 ]
Shen Q. [1 ]
机构：
[1] College of Food Science & Nutritional Engineering, Key Laboratory of Plant Protein and Cereal Processing, National Engineering Research Center for Fruits and Vegetables Processing, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 05期
关键词：
ACE; Antioxidant capacity; Extrusion; Fermentation; Foxtail millet; Polypeptide;
D O I：
10.16429/j.1009-7848.2020.05.022
中图分类号：
学科分类号：
摘要：
Foxtail millet was used as raw material to prepare food borne active peptides with angiotensin I converting enzyme(ACE) inhibition. The foxtail millet flour was processed by extrusion and fermentation, and its effect on digestibility of protein was studied. At the same time, ACE inhibitory activity and antioxidant capacity of foxtail millet polypeptide under pepsin-trypsin hydrolysis conditions were analyzed. The results showed, compared with the untreated foxtail millet flour, that extrusion and fermentation had significant effects on ACE inhibitory activity and antioxidant capacity of foxtail millet peptides(P<0.01). In general, the peptide of foxtail millet with extrusion treatment obtained by pepsin-trypsin hydrolysis has strong ACE inhibitory activity (IC50 = 0.057 mg peptide/mL), DPPH radical scavenging ability (10.99 μmol/g peptide) and iron ion reducing ability (82.92 μmol/g peptide). © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：174 / 180
页数：6
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