Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides

doi:10.7506/spkx1002-6630-201014010

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 42-46.doi: 10.7506/spkx1002-6630-201014010

• Processing Technology • Previous Articles Next Articles

Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides

ZHANG Yan，HU Zhi-he*，YAN Xing，FAN Hua

Tianjin Key Laboratory of Food Biotechnology, College of Biotecnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China

Received:2009-12-18 Online:2010-07-15 Published:2010-12-29
Contact: HU Zhi-he E-mail:hzhihe@tjcu.edu.cn

Abstract

Abstract:

The optimal pepsin hydrolysis of casein for preparing ACE inhibitory peptides was explored by single factor and orthogonal array design methods. The optimal hydrolysis parameters were determined to be: 37 ℃, pH 3.0, enzyme-tosubstrate ratio 1:100, and substrate concentration 7%. The optimized pepsin hydrolysis yielded a product presenting 92.5% ACE inhibition ratio and 0.24 mg/mL IC50. The correlation between hydrolysis degree of casein and ACE inhibition ratio of its hydrolysates was complicated.

Key words: casein, ACE inhibitory activity, pepsin

CLC Number:

TS252.1

ZHANG Yan，HU Zhi-he*，YAN Xing，FAN Hua. Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides[J]. FOOD SCIENCE, 2010, 31(14): 42-46.

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Pepsin Hydrolysis of Casein for the Preparation of ACE Inhibitory Peptides

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