Preparation of ACE Inhibitory Peptides by Enzymatic Hydrolysis of Protein from Enteromorpha clathrata

doi:10.7506/spkx1002-6630-201209035

Abstract

Abstract: In order to exploit abundant proteins in the green algae Enteromorpha clathrata, Enteromorpha clathrata was enzymatically hydrolyzed and the angiotensin-converting enzyme (ACE) inhibitory activity of its hydrolysate was determined spectrometrically. Alcalase was found to be more suitable for the preparation of ACE inhibitory peptides from Enteromorpha clathrata proteins than alkaline protease and trypsin. Based on one-factor-at-a-time experiments, response surface methodology was employed to optimize the hydrolysis conditions. The optimal hydrolysis process conditions were solid/liquid ratio of 1:50, enzyme dose of 2982 U/g protein, hydrolysis temperature of 47.9 ℃, hydrolysis pH of 7.53 and hydrolysis duration of 90 min. Under these conditions, a hydrolysate with an ACE inhibitory IC50 of 0.66 mg/mL was obtained. The hydrolysate consisted of fractions with a MWCO (molecular weight cut-off) of 1－5 kD and the fraction with an average chain length of 16 exhibited the strongest ACE inhibitory activity. The fractions with molecular weight of lower than 10 kD showed resistance to gastrointestinal proteases in vitro.

Key words: Enteromorpha clathrata, enzymatic hydrolysis, angiotensin Ⅰ-converting enzyme (ACE) inhibitory peptide, alcalase

CLC Number:

Q819

PANSai-kun，ZHOUMing-qian，YAODong-rui，SUNHui. Preparation of ACE Inhibitory Peptides by Enzymatic Hydrolysis of Protein from Enteromorpha clathrata[J]. FOOD SCIENCE, 2012, 33(9): 167-172.

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Preparation of ACE Inhibitory Peptides by Enzymatic Hydrolysis of Protein from Enteromorpha clathrata

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