Effect of oat-seed protein pretreatment by ultrasonic on preparation of ACE inhibitory peptides

被引：0
|
作者：
Ma H. [1 ]
Geng J. [1 ]
Luo L. [1 ]
Yang Q. [2 ]
Zhu W. [3 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University
[2] School of Mechanical Engineering, Jiangsu University
[3] School of Food and Biological Engineering, Henan University of Science and Technology
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2010年 / 41卷 / 09期
关键词：
ACE inhibiting peptides; Enzymatic hydrolysis; Oat-seed proteins; Pretreatment; Ultrasound;
D O I：
10.3969/j.issn.1000-1298.2010.09.027
中图分类号：
学科分类号：
摘要：
In order to improve enzymolysis technology for preparation of angiotensin-converting enzyme(ACE) inhibiting peptides from oat-seed protein by alcalase protease, ultrasonic pretreatment of oat-seed protein solution was investigated. Based on the inhibitory activity of ACE and degree of hydrolysis (DH), the effects of ultrasonic power, pretreatment time and the on-off time ratio on ultrasonic pretreatment efficacy were studied. The results show that the optimum conditions of ultrasonic pretreatment are 500 W of ultrasonic power, 20 min of pretreatment time and 2s/2s of ultrasonic on-off time ratio. Under the optimum conditions, half inhibiting concentration (IC50) value of ACE decreases from 0.533 mg/mL to 0.299 mg/mL, and the time of enzymolysis reduces from 90 min to 60 min. Experiments also show that ultrasonic pretreatment parameters have made a significant impact on ACE inhibitory activity while no significant effect on the DH. It is verified that the increase of protein hydrophobicity caused by ultrasound is one of main reasons for significant improvement of hydrolysates ACE inhibitory activity.
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页码：133 / 137
页数：4
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