Optimization of Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from Terebrio molitor L. Protein by Response Surface Methodology

doi:10.7506/spkx1002-6630-201415032

Abstract

Abstract:

In this study, Tenebrio molitor protein powder was hydrolyzed by papain to prepare angiotensin-I converting
enzyme (ACE) inhibitory peptides. Single factor design (involving temperature, pH, substrate concentration, enzyme dosage
and hydrolysis time) and response surface methodology were used to determine the optimal hydrolysis conditions for
preparing ACE inhibitory peptides. ACE inhibitory rates of hydrolysates were determined by enzyme-linked immunosorbent
assay (ELISA). The optimum conditions were determined as follows: substrate concentration 7 g/100 mL, enzyme dosage 1%,
pH 6.5, hydrolysis time 7 h and temperature 55 ℃. The ACE inhibitory rate obtained under these conditions was 58.86%.

Key words: Tenebrio molitor protein powder, papain, ACE inhibitory peptides, hydrolysis conditions

CLC Number:

TS218

CUI Nan, TAO Xiao-yun, LI Juan, CHEN Jian, ZHAO Li-yi, SUN Ai-dong. Optimization of Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from Terebrio molitor L. Protein by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415032.

[1]	YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai. Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme [J]. FOOD SCIENCE, 2020, 41(6): 139-145.
[2]	TIAN Kangyong, YANG Lüqing, HU Huihui, ZHANG Haide. Fluorescence Spectroscopic and Molecular Docking Studies of Interaction between [C₄mim]BF₄ or [C₄Py]Cl Ionic Liquids and Papain [J]. FOOD SCIENCE, 2020, 41(23): 15-20.
[3]	ZHENG Zhaojun, WANG Man, LI Jiaxin, LI Jinwei, LIU Yuanfa. Effect of Limited Enzymatic Hydrolysis on the Structural and Antioxidant Properties of Oat Protein Isolate [J]. FOOD SCIENCE, 2020, 41(20): 76-82.
[4]	YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli. YANG Hongji, HAN Ling, KONG Xiangying, MA Junyi, ZHANG Wenhua, YU Qunli [J]. FOOD SCIENCE, 2019, 40(20): 261-268.
[5]	YU Shizhe, LIU Jingjing, WU Jialun, HAN Beizhong, CHEN Jingyu. Effect of Exogenous Protease on the Physiochemical and Sensory Properties of Sufu during Post-Fermentation [J]. FOOD SCIENCE, 2018, 39(8): 64-68.
[6]	ZENG Ying, YU Lei, ZHU Xinru, LI Xiong, ZHANG Haide. Extraction and Purification of Papain from Papaya Fruit by Salting-out and Ionic Liquid Aqueous Two-Phase System [J]. FOOD SCIENCE, 2018, 39(24): 261-267.
[7]	HU Qingjuan, WU Guangjie, NIU Qingchuan, BAI Shuyu, HE Wenjie, SONG Hao, LI Yuping. Optimization of Papain-Catalyzed Deproteinization of Polysaccharide from Portulaca oleracea L. by Response Surface Methodology [J]. FOOD SCIENCE, 2018, 39(20): 246-252.
[8]	GAO Haiyan, ZHANG Ruiyao, JIA Tian, HU Yajie, MA Hanjun, ZENG Jie. Effects of Different Tenderization Treatments on the Quality of Goose Meat [J]. FOOD SCIENCE, 2017, 38(7): 182-186.
[9]	CHEN Hongjie, JIN Yongguo, MA Meihu. Preparation of Egg Yolk Protein Hydrolysate and Its Effect on Proliferation and Differentiation of MC3T3-E1 Cells [J]. FOOD SCIENCE, 2017, 38(22): 95-101.
[10]	LIU Long, ZHANG Wei, CHEN Yuantao, LIU Haibin, ZHANG Qi, GAO Zhongchao, LEI Lei. Optimization of Enzymatic Hydrolysis Conditions for the Preparation of Antioxidant Peptides and Amino Acid Composition Analysis from Alfalfa Leaf Protein [J]. FOOD SCIENCE, 2017, 38(14): 263-269.
[11]	DING Lijun, QU Yehui, LIU Dan. Preparation of Chitosan-Halloysites Nanotube Microspheres and Their Application in Immobilization of Papain [J]. FOOD SCIENCE, 2017, 38(10): 123-129.
[12]	ZHOU Dan1, WEN Liankui1, DONG Zhouyong2, ZHOU Yajun2,*. Optimization of Ultrasound-Assisted Papain Treatment for Tenderizatoin of Freshwater Mussel [J]. FOOD SCIENCE, 2016, 37(4): 62-67.
[13]	TAO Rui, TANG Xiaoyan, GONG Yan, QI Kai, GENG Yongran. Response Surface Methodology for Optimization of Tenderization Conditions for Low-grade Beef Using Papain and Composite Phosphate [J]. FOOD SCIENCE, 2016, 37(20): 13-18.
[14]	ZHOU Huimin1, LIU Chen1, GUO Yuxing1,*, PAN Daodong1,2, ZENG Xiaoqun2, SUN Yangying2. Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus [J]. FOOD SCIENCE, 2015, 36(7): 61-65.
[15]	LIU Ping, HU Zhihe*, WU Zijian, XUE Lu, WANG Fengling. Effect of Ultra High Pressure Treatment on the Conformation and Enzyme Activity of Papain [J]. FOOD SCIENCE, 2015, 36(23): 23-27.

Optimization of Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides Derived from Terebrio molitor L. Protein by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments