Preparation of wheat ACE inhibitory peptides by ultrasound-assisted enzymatic hydrolysis method and its stability study
The wheat Angiotensin Converting Enzyme(ACE)inhibitory peptide was prepared by ultrasonic-assisted enzymatic hydrolysis method,and the inhibitory rate of ACE was the main index,and the degree of hydrolysis of gluten powder was the secondary index.The preparation process was optimized by single factor test and response surface method,and the stability of the inhibitory peptides was studied.The results showed that alkaline protease was suitable for enzymatic hydrolysis of gluten powder to produce wheat ACE inhibitory peptides.The optimal preparation conditions were ultrasonic time of 17 min,ultrasonic power of 300 W,enzymatic hydrolysis temperature of 60 ℃,enzymatic hydrolysis time of 2.7 h,enzyme dosage of 3600 U/g,and gluten powder mass fraction of 5.1％.Under these conditions,the ACE inhibition rate of the prepared wheat ACE inhibitory peptides was 72.90％,and the hydrophobic amino acid content was 29.37 g/100 g.When the relative molecular weight of the inhibitory peptides was less than 3 kDa,it had good environmental stability and thermal stability,and also had good stability in a certain concentration of K+and Mg2+,and could still maintain 79.26％of the original activity after simulated digestion in vitro.Therefore,ultrasound-assisted enzymatic hydrolysis method is an effective method to prepare wheat ACE inhibitory peptides.
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