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

A gluten and ultrasonic technology, applied in the field of enzymatic hydrolysis to prepare gluten ACE inhibitory peptides

Inactive Publication Date: 2015-07-15
JIANGSU UNIV
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  • Abstract
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Problems solved by technology

The effect of multimodal ultrasound on substrate proteins is not mentioned

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0030] Prepare 1.0 L of 4% (W / W) gluten protein suspension with 0.003 mol / L, and pretreat it with countercurrent sequential dual-frequency ultrasound with a combined frequency of 20-28 kHz. The sequence time was 5 s, 5 s; the ultrasonic power was 200 W / L, the initial temperature was 30°C, and the pretreatment time was 15 min. After ultrasonic pretreatment, alkaline protease was added at a ratio of 4560 U / g for enzymolysis. The temperature of the enzymolysis was 50°C, the pH was 8.5, and the enzymolysis was 30 minutes. After the enzymolysis was completed, the enzymolysis solution was boiled for 10 minutes enzyme, centrifuged at 10,000 g for 10 min, and the supernatant was collected to obtain the extract of the protein blood pressure-lowering peptide. ACE inhibitory activity was determined after 4-fold dilution.

[0031] After determination, the ACE inhibition rate of the diluent of the enzymatic hydrolyzate was 75.80%. Compared with control 1, the ACE inhibition rate increase...

Embodiment 2

[0033] The experimental process is the same as that of Example 1, the difference is that the frequency combination of the countercurrent sequential dual-frequency ultrasonic waves is 20-35 kHz. After determination, the ACE inhibition rate of gluten hydrolyzate diluent was 80.1%. Compared with control 1, the ACE inhibition rate increased by 25.4%, and compared with control examples 2 and 4, the ACE inhibition rate increased by 14.1% and 12.0%, respectively.

Embodiment 3

[0035] The experimental process is the same as that of Example 1, the difference is that the frequency combination of countercurrent sequential dual-frequency ultrasonic waves is 20-40 kHz. After determination, the ACE inhibition rate of gluten hydrolyzate diluent was 75.6%. Compared with control 1, the ACE inhibition rate increased by 18.3%, and compared with control examples 2 and 5, the ACE inhibition rate increased by 7.7% and 11.0%, respectively.

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06
Inventor 张艳艳马海乐任晓锋李云亮吴本刚周存山
Owner JIANGSU UNIV
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