Enzymatic Preparation of Antihypertensive Peptides from Loach (Misgurnus anguillicaudatus) Protein

doi:10.7506/spkx1002-6630-201307040

Abstract

Abstract: The aim of this study was to prepare antihypertensive peptides by enzymatic hydrolysis of loach protein. Bromelain was found to be the best protease for the preparation of peptides with high antihypertensive activity (IC50 = 0.65 mg/L) among nine proteases. Based on one-factor-at-a-time experiments, Box-Behnken experimental design coupled with response surface methodology (RSM) was employed to optimize the hydrolysis process of loach protein. The ACE inhibitory rate of antihypertensive peptides was investigated with respect to three hydrolysis parameters including enzyme/substrate ratio, temperature and time. The optimum hydrolysis conditions for preparing antihypertensive peptides were determined as 4.9‰, 6.5, 30%, 54.4 ℃ and 5.9 h for enzyme/substrate ratio, pH, substrate concentration, hydrolysis temperature and hydrolysis time, respectively. Under these conditions, the ACE inhibitory rate of loach protein hdyrolysate was 88.92%.

Key words: loach (Misgurnus anguillicaudatus), enzyme hydrolysis, antihypertensive peptide, ACE inhibitory activity

CLC Number:

Q556.3
TS218

LI Ying1，ZENG Xiao-xiong2，ZHOU Jian-zhong1，HUANG Kai-hong1，HU Bing2. Enzymatic Preparation of Antihypertensive Peptides from Loach (Misgurnus anguillicaudatus) Protein[J]. FOOD SCIENCE, 2013, 34(7): 190-195.

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