Impact of Plastein Reaction on ACE Inhibitory Activity of Vinegar Egg Hydrolysates

doi:10.7506/spkx1002-6630-201309049

Abstract

Abstract:

This study was conducted to investigate the effect of plastein reaction on ACE inhibitory activity of vinegar egg
hydrolysates. A pepsin hydrolysate of vinegar egg was prepared and modified by plastein reaction with pepsin and amino
acids. The optimum plastein reaction conditions were obtained when the reaction was iniated by mixing proline with free
amino aicds in the hydrolysate in a proporption of 1 mol/mol and adjusting to pH 5.0 and procceeded at 37 ℃ for 12 h
with a substrate concentration of 50%. Under these reaction conditions, the plastein yield was 25.82%. Different plastein
products were prepared by adjusting reaction time and the ACE inhibitory activity of these products was determined. The
results showed that the ACE inhibitory activity of products after reaction for 6 h or more were improved and the highest
ACE inhibitory activity was observed when the reaction time was extended to 12 h with an IC50 of 0.17 mg/mL, compared
to 0.48 mg/mL for the origianal hydrolysate. The ACE inhibitory activity of vinegar egg hydrolysates could be improved
significantly by plastein reaction with proline for 12 h.

Key words: vinegar egg hydrolysates, plastein reaction, ACE inhibitory activity

CLC Number:

TS253.1

YANG Feng1,2，CHEN Jin-ping1，MO Jin-wei2. Impact of Plastein Reaction on ACE Inhibitory Activity of Vinegar Egg Hydrolysates[J]. FOOD SCIENCE, 2013, 34(9): 240-244.

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