Enzymatic Hydrolysis Process of Millet Polypeptides and Its Antioxidant and ACE Inhibitory Activities

被引：0
|
作者：
Chen C. [1 ]
Chen B. [1 ]
Zhao Q. [1 ]
Wang H. [1 ]
Zhu Y. [1 ]
Shen Q. [1 ]
机构：
[1] College of Food Science & Nutritional Engineering, China Agricultural University, National Center of Technology Innovation, Deep Processing of Highland Barley) in Food Industry, Beijing Key Lalioratory of Plant Protein and Cereal Processing, National Engin
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 12期
关键词：
ACE inhibitory activity; alkalineprotease; antioxidant capacity; foxtail millet; peptide;
D O I：
10.16429/j.1009-7848.2023.12.014
中图分类号：
学科分类号：
摘要：
Millet protein was u s e d as raw material to prepare food-derived peptides with antioxidant activity andan- giotensin transferase (ACE) inhibitory aetivity. Alkaline protease, neutral protease and flavor protease were used to hydrolyze millet protein. Three components with molecular weight < 3, 3 - 1 0 ku and > 10 ku were obtained from the hydrolysate obtained by alkaline protease for 4 h, and their antioxidant and ACE inhibitory activities were determined. The results showed that the polypeptides with molecular weight < 3 ku obtained from the hydrolysate obtained by alkaline protease for 4 h after ultrafiltration had the highest antioxidant activity and ACE inhibitory activity, with DPPH scavenging capacity of 38.44%, ABTS free radical scavenging capacity of 81.62%, hydroxyl radical scavenging capacity of 68.49%. The inhibitory activity of ACE was 87.53%. The polypeptides obtained by this method have low molecular weight, high content of functional amino acids, and have good antioxidant and ACE inhibitory activities, which provide a basic for the development of antioxidant peptides and ACE inhibitory peptides, and provide a theoretical basis for the future industrial development. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：125 / 133
页数：8
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