in vitro Hypotensive Effect of Hydrolyzed Soybean Protein

doi:10.7506/spkx1002-6630-201009061

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 272-275.doi: 10.7506/spkx1002-6630-201009061

• Nutrition & Hygiene • Previous Articles Next Articles

in vitro Hypotensive Effect of Hydrolyzed Soybean Protein

SUN Yang，SUN Chun-yu，CHEN Guang*

College of Life Sciences, Jilin Agricultural University, Changchun 130118, China

Received:2009-10-14 Revised:2010-01-15 Online:2010-05-01 Published:2010-12-29
Contact: CHEN Guang* E-mail:chg61@163.com

Abstract

Abstract:

Soybean protein hydrolysates were prepared by enzymatic hydrolysis with alcalase. Inhibitory activities of enzymatic hydrolysates and the purification fractions to angiotensin I converting enzyme (ACE) were determined for evaluating their hypotensive effects. Results showed that both enzymatic hydrolysates and purified fractions with smaller molecular weights exhibited higher hypotensive activity. However, exonuclease treatment could result in the improvement of flavor and reduction of hypotensive activity for hydrolysates.

Key words: soybean protein, alcalase, hydrolysis, hypotensive effect

CLC Number:

R151.2

SUN Yang，SUN Chun-yu，CHEN Guang*. in vitro Hypotensive Effect of Hydrolyzed Soybean Protein[J]. FOOD SCIENCE, 2010, 31(9): 272-275 https://doi.org/10.7506/spkx1002-6630-201009061

[1]	CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian. Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices [J]. FOOD SCIENCE, 2026, 47(7): 271-282.
[2]	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang. Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules [J]. FOOD SCIENCE, 2026, 47(5): 230-240.
[3]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[4]	LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian. Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(2): 250-258.
[5]	ZHU Qiming, CHEN Jun, CHEN Qiaoyun, DAI Taotao, DENG Lizhen, WANG Yihui, ZHANG Wenhui, LI Ti. Mechanism of Solubility Enhancement of Soybean Protein by High-Energy Fluidic Microfluidizer [J]. FOOD SCIENCE, 2025, 46(8): 16-24.
[6]	MING Liangshan, XIAO Nan, LIU Ao, XIAO Zijian, LIU Hongning, LI Zhe. Oral Safety and Gut Microbiota Regulatory Effect of Cellulose Nanocrystals [J]. FOOD SCIENCE, 2025, 46(6): 142-155.
[7]	WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi. Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue [J]. FOOD SCIENCE, 2025, 46(5): 142-150.
[8]	ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin. Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils [J]. FOOD SCIENCE, 2025, 46(3): 296-305.
[9]	XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao. Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer [J]. FOOD SCIENCE, 2025, 46(20): 111-120.
[10]	YIN Wenjun, ZHU Mengmeng, CHEN Xiaowei, SUN Shangde, WANG Yonghui. Preparation and characteristics of high-protein and fat-reduced Vegetarian Mayonnaise Co-stabilized by natural Quillaja saponin and soybean protein isolate [J]. FOOD SCIENCE, 2024, 45(9): 22-28.
[11]	ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui. Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry [J]. FOOD SCIENCE, 2024, 45(9): 66-74.
[12]	YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong. Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch [J]. FOOD SCIENCE, 2024, 45(5): 174-183.
[13]	CUI Mengqi, SHAN Guancheng, SUN Ruohan, TIAN Bo, SUI Xiaonan. Properties of Composite Oleogels Based on Soybean Isolate Protein Reinforced with Sodium Carboxymethylcellulose [J]. FOOD SCIENCE, 2024, 45(4): 60-67.
[14]	LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting. Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It [J]. FOOD SCIENCE, 2024, 45(24): 53-60.
[15]	NING Ke, ZHANG Haoran, ZHAO Kai. Research Progress in Raw Starch Degrading Enzymes [J]. FOOD SCIENCE, 2024, 45(24): 316-327.

in vitro Hypotensive Effect of Hydrolyzed Soybean Protein

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments