Method for preparing gluten ACE inhibitory peptide through multi-mode ultrasonic wave strengthened enzymolysis

Abstract

The present invention provides a method for preparing a gluten ACE inhibitory peptide through multi-mode ultrasonic wave strengthened enzymolysis, and relates to the technical field of deep processing of agricultural products. According to the method, an ultrasonic pretreatment is applied on a gluten suspension, wherein the sequential work mode frequency combination is 20-35 kHz, the sequential time is 5 s and 5 s, the synchronous work mode frequency combination is 20-28 kHz, the pulse time is 10 s, the interval time is 5 s, the ultrasonic power per unit volume is 200 W / L, and the pretreatment time is 15 min; alkaline protease is added to carry out enzymolysis after the pretreatment, wherein the enzymolysis time is 30 min; and the enzyme is inactivated for 10 min through a 100 DEG C boiling water bath, centrifugation is performed for 10 min under 10000 g, and the supernatant is collected so as to obtain the extraction liquid of the gluten ACE inhibitory peptide. According to the present invention, the gluten suspension is subjected to the multi-mode ultrasonic wave pretreatment so as to increase the enzymolysis efficiency, wherein the ACE inhibition rate activity of the hydrolysate is increased by 16.4-25.4% compared with the traditional enzymolysis method, and the ACE inhibition rate activity of the hydrolysate is increased by 6.0-13.7% compared with the counterflow type single-frequency ultrasound.

Description

Technical field:

[0001] The invention relates to the technical field of deep processing of agricultural and sideline products, and in particular refers to a technique for pretreating gluten protein raw materials with countercurrent multi-mode ultrasonic waves, and then using enzymatic hydrolysis to prepare gluten protein ACE inhibitory peptides. Background technique:

[0002] Gluten protein is a very potential plant protein source for the preparation of bioactive peptides, and its enzymatic hydrolysis product can reduce blood pressure by significantly inhibiting the activity of angiotensin-converting enzyme (ACE). However, due to the high content of hydrophobic amino acids in gluten protein (mainly containing Pro, Gln, Leu, Ala), the solubility is poor, the dispersion is poor, and it is easy to form a network structure when meeting with water, resulting in the gluten protein not being able to fully combine with the enzyme. Solution efficiency is low. The preparation of AC...

Images