Enzymatic Preparation of Angiotensin I-Converting Enzyme(ACE) Inhibitory Peptides Derived from Soybean Protein

Abstract

Abstract: Four type of enzymes,Alcalase,Neutrase,Protames,Flavourzyme,were used to hydrolyze the prepared soybean protein isolates in our laboratory and the degrees of hydrolysis(DH) were analyzed by using pH-start method,respectively.The ACE(angiotensin I-converting enzyme) inhibitory activities of the products were studied by HPLC.The results showed that hydrolysis abilities of these enzyme are in the following order:Alcalase > Protames > Neutrase > Flavourzyme;The ACE inhibitory activity of the product by Alcalase is the highest.The optimal conditions for producing ACE inhibitory peptides by using Alcalase are temperature 60 ℃,pH 8.0,[S]=4%,and [E]/[S]=4%.The degree of hydrolysis(DH) is 14.4% under the above conditions.

Key words: angiotensin I-converting enzyme inhibition, high performance liquid chromatograpy(HPLC), enzymatic hydrolysis, degree of hydrolysis

HAN Fei, YU Ting-Ting, ZHOU Meng-Liang. Enzymatic Preparation of Angiotensin I-Converting Enzyme(ACE) Inhibitory Peptides Derived from Soybean Protein[J]. FOOD SCIENCE, 2008, 29(11): 369-374.

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Enzymatic Preparation of Angiotensin I-Converting Enzyme(ACE) Inhibitory Peptides Derived from Soybean Protein

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