Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus

doi:10.7506/spkx1002-6630-201507012

Abstract

Abstract:

Angiotensin Ⅰ-converting enzyme (ACE) inhibitory peptides from WPC (whey protein concentrate)-80
were prepared by the immobilized proteinase produced by Lactobacillus helveticus. The effects of enzymatic hydrolysis
conditions including temperature, pH, substrate to enzyme ([S]/[E]) ratio and hydrolysis time on degree of hydrolysis
and ACE inhibitory activity were investigated using single factor method and response surface methodology. The optimum
temperature, pH, [S]/[E] ratio and hydrolysis time were found to be 37 ℃, 7.5, 15% and 8 h, respectively. Under these conditions,
the degree of hydrolysis was (6.05 ± 0.36)%, and the ACE inhibitory activity of the hydrolysate was (59.54 ± 0.61)%.

Key words: ACE inhibitory peptides, immobilized proteinase of Lactobacillus helveticus, whey protein, response surface methodology

CLC Number:

TS201.3

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, doi: 10.7506/spkx1002-6630-201507012.

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Optimization of Enzymatic Hydrolysis Conditions for Production of ACE Inhibitory Peptides from Whey Protein Using Immobilized Proteinase of Lactobacillus helveticus

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