Effects of Ultrasound Pretreatment on Angiotensin-I-converting Enzyme (ACE) Inhibitory Rate of Hydrolysate from Rice Protein

被引：0
|
作者：
Yang X. [1 ,2 ]
Li Y. [1 ]
Wang Y. [1 ]
Huang S. [1 ]
Ma H. [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu
[2] Chengde Medical University, Basic Medical College, Chengde, 067000, Hebei
来源：
Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 12期
关键词：
Angiotensin converting enzyme (ACE) inhibitory peptide; Protein structure; Rice protein; Ultrasound;
D O I：
10.16429/j.1009-7848.2018.12.019
中图分类号：
学科分类号：
摘要：
The effect of Tri-frequency flat ultrasound on preparation of angiotensin converting enzyme (ACE) inhibitory peptide from rice protein using alcalase was studied. UV-visible spectrophotometer, Fourier transform infrared (FTIR) spectroscopy and fluorescence spectrophotometer were employed to investigate the mechanism of ultrasound influencing ACE inhibitory activity. The results showed that ultrasonic pretreatment has significant influence on ACE inhibitory activity of hydrolysate, especially 20, 35 and 50 kHz frequency sequential ultrasound. Ultrasound can change ultraviolet absorption peak, caused unfolding of the α-helical and β-turn region, following by the formation of β-sheet. The results further showed that ultrasound exposed the hydrophobic regions, loosened the protein structure. In conclusion, ultrasound influenced the structure of rice protein, made the alcalase attack restriction sites more frequently so that the ACE inhibitory activity of hydrolysate increased. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：150 / 156
页数：6
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