Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin

被引：10

作者：

Huang, Qun ^{[1
]}

Li, Shu-gang ^{[2
]}

Teng, Hui ^{[1
]}

Jin, Yong-guo ^{[3
]}

Ma, Mei-hu ^{[3
]}

Song, Hong-bo ^{[1
]}

机构：

[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China

[2] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China

[3] Huazhong Agr Univ, Food Sci & Technol Coll, Natl R&D Ctr Egg Proc, Wuhan 430070, Hubei, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 06期

关键词：

ovalbumin; enzyme hydrolysis; Angiotensin-I-converting enzyme (ACE) inhibitory peptide; condition optimization; ANTIOXIDANT; IDENTIFICATION; PROTEINS; GELATIN;

D O I：

10.1007/s10068-015-0292-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Angiotensin-I-converting enzyme (ACE) inhibitory peptides were prepared from ovalbumin using enzyme hydrolysis with pepsin as an enzyme source. Effects of pH, enzyme dosage, substrate concentration, hydrolysis temperature, and time on the degree of hydrolysis and the ACE inhibition rate were investigated using single factor experiments. Preparation conditions for ACE inhibitory peptides were optimized using a response surface design on the base of single factor experiments. Optimum preparation conditions were a substrate concentration of 5.2 g/100 mL of D.W with a pH value of 2.5, an enzyme dosage of 14,000 U/g, and a hydrolysis time of 250 min at 30A degrees C. The ACE inhibition rate was up to 70.55 +/- 1.13% under these conditions.

引用

页码：2193 / 2198

页数：6

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