Method for preparing food-borne ACE inhibitory peptide through frequency sweep ultrasonic coupling enzymolysis

Abstract

The invention discloses a method for preparing food-borne ACE inhibitory peptide through frequency sweep ultrasonic coupling enzymolysis, and belongs to the technical field of preparation of food-borne ACE inhibitory peptide. The method for preparing food-borne ACE inhibitory peptide through frequency sweep ultrasonic coupling enzymolysis comprises the steps of carrying out frequency sweep ultrasonic treatment on zein, and then carrying out protease enzymolysis on the zein. The finally prepared food-borne ACE inhibitory peptide has high ACE inhibitory activity, and the highest ACE inhibitory activity can reach 81.77%; compared with traditional enzymolysis, the method has the advantage that the activity of the ACE inhibitory peptide is improved by 42.35%; and compared with a traditional ultrasonic-assisted enzymolysis method, the method has the advantage that the activity of the ACE inhibitory peptide is improved by 26.20%. Therefore, the food-borne ACE inhibitory peptide prepared through the method has wide application prospects in preparation of drugs, health care products, food or preparations with the blood pressure lowering effect.

Description

technical field [0001] The invention belongs to the technical field of preparation of food-derived ACE inhibitory peptides, and in particular relates to a method for preparing food-derived ACE inhibitory peptides through frequency-sweeping ultrasonic coupled enzymatic hydrolysis. Background technique [0002] Angiotensin-converting enzyme inhibitory peptides (ACE inhibitory peptides) are key peptides in blood pressure regulation. Most of the peptides used in clinical practice are chemically synthesized ACE inhibitory peptides. Long-term use has different effects on health. Obtaining ACE inhibitory peptides from food proteins to reduce the side effects of chemically synthesized ACE inhibitory peptides has attracted more and more attention from researchers. Compared with the existing chemically synthesized ACE-inhibiting peptide antihypertensive drugs, food-derived ACE-inhibiting peptide has significant advantages such as mild antihypertensive effect, safety, no side effects, ...

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Problems solved by technology

For example Ren et al. (Ren X, Ma H, Mao S, et al. Effects of sweeping frequency ultrasound treatment on enzymematic preparations of ACE-inhibitory peptides from zein [J]. European Food Research & Technology, 2014, 238 (3): 435-442 .) The zein hydrolyzate prepared by treating zein with 40±2kHz swept-frequency ultrasound (SFU) has 42.9% ACE inhibitory activity, which is 116.7% higher than the control; Mao Shuyun et al. (Mao Shuyun, Ma Haile, Ren Xiaofeng, etc. .Effect of frequency-sweeping ultrasonic treatment on the enzymatic properties of zein[J].Food Industry Science and Technology, 2013,34(014):142-147,155.) Using dual-frequency sweeping mode (40±2)kHz / (68± 2) The ACE inhibition rate of zein treated with kHz combined with enzymatic hydrolysis was 48.48%; at present, although the zein treated with frequency-sweeping ultrasound or double-frequency frequency-sweeping ultrasound combined with enzymolysis has significantly improved the rate of preparation of ACE-inhibiting peptides ACE inhibition rate, but the inhibition rate is still at a low level. In order to promote the research value of zein in the field of antihypertensive drugs and health care products, there is an urgent need to efficiently release ACE inhibitory peptides from zein.

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