Preparation method and application of egg yolk polypeptide with ACE (Angiotensin Converting Enzyme) inhibitory activity
Highly active egg yolk polypeptides were prepared through step-by-step enzymatic hydrolysis with alkaline protease and flavor protease and stabilizer treatment with CMC and GG. This solved the problems of single enzyme selection and poor polypeptide stability in traditional enzymatic hydrolysis methods, achieved efficient preparation and improved stability, and is suitable for functional beverages.
Patent Information
- Application Number
- CN202510736361.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-04
- Publication Date
- 2025-09-05
- Estimated Expiration
- 2045-06-04
AI Technical Summary
The traditional enzymatic hydrolysis method for preparing peptides has the following problems: single enzyme selection, low efficiency of functional peptide release, poor stability of peptides under high-temperature treatment, which affects their application in liquid foods, and lacks systematic screening and verification of the relationship between the structure and activity of functional peptides, resulting in unstable product functional effects.
CMC and GG were used as stabilizers, combined with the step-by-step enzymatic hydrolysis technology of alkaline protease and flavor protease, and bioinformatics methods were used to screen out egg yolk peptides with ACE inhibitory activity. The highly active ACE inhibitor was prepared through ultrafiltration purification and freeze-drying.
The release efficiency of ACE inhibitory active substances was significantly improved, and the prepared enzymatic hydrolysate had good solubility, charge uniformity and structural stability, which improved the stability of functional polypeptide beverages during pasteurization, extended the product shelf life and improved the overall quality of the beverage.