Preparation of Angiotensin-Ⅰ-Converting Enzyme Inhibitory Peptide from Loach (Misgurnus anguillicaudatus) Protein Using Ultrasonic Assisted Enzymatic Hydrolysis

被引：0
|
作者：
Li Y. [1 ]
Zhou J. [1 ]
Xia X. [1 ]
Liu X. [1 ]
Huang Z. [1 ]
机构：
[1] Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing
来源：
| 2018年 / Chinese Institute of Food Science and Technology卷 / 18期
关键词：
ACE inhibitory peptides; Antihypertensive activity; Enzymolysis; Loach(Misgurnus anguillicaudatus); Ultrasonic;
D O I：
10.16429/j.1009-7848.2018.09.023
中图分类号：
学科分类号：
摘要：
Ultrasonic assisted bromelain hydrolysis of loach for preparing antihypertensive peptides was investigated. On the basis of single factor test, orthogonal experiment was applied to study the effects of ultrasonic power, reaction time and enzyme amount on the ACE inhibitory activity. The results showed that the optimal conditions of preparing the loach ACE inhibitory peptide by ultrasonic assisted enzymolysis were as follows: ultrasonic power of 300 W, reaction time of 2 h, temperature of 50 ℃, pH 6.5, substrate concentration of 30%. Under the optimal conditions, the inhibitory rate was 90.8%. Compared with loach protein hydrolysate without ultrasonic treatment, the temperature decreased from 55 to 50 ℃, hydrolysis time and the amount of enzyme were reduced by 2 hand 18%, respectively. The ACE inhibitory activity of loach hydrolysate was increased by ultrasonic assisted processing. It manifested that the ultrasonic processing could significantly improve the enzymatic efficiency and enhance the activity of ACE inhibitory peptide. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：182 / 187
页数：5
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