FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 220-224.

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Enzymatic Preparation of Antihypertensive Peptides from Juglans mandshurica Maxim Protein

BAO Yi-hong,Yang-Yang YU   

  • Received:2011-11-06 Revised:2012-12-14 Online:2013-01-15 Published:2013-01-07
  • Contact: Yang-Yang YU E-mail:yuyangyang.1986@163.com

Abstract: In this study, Juglans mandshurica Maxim protein, prepared in our laboratory using alkaline extraction and acid precipitation, was hydrolyzed with alcalase to prepare antihypertensive peptides. Operating parameters such as pH, temperature, hydrolysis time and enzyme dosage were optimized using response surface analysis based on degree of hydrolysis and ACE inhibitory rate. The optimum hydrolysis conditions for maximum ACE inhibitory rate (72.48%) were found to be hydrolysis at 56 ℃ and pH 8.2 for 4 h with an enzyme/substrate ratio of 5880 U/g. Under these conditions, the degree of hydrolysis was 29.03%.

Key words: Juglans mandshurica Maxim protein, antihypertensive peptide, degree of hydrolysis, ACE inhibitory activity, response surface methodology