Optimization of process conditions for production of angiotensin I-converting enzyme (ACE) inhibitory peptides from vital wheat gluten using response surface methodology

Dadzie, Rosemond Godbless; Ma, Haile; Abano, Ernest Ekow; Qu, Wenjuan; Mao, Shuyun

doi:10.1007/s10068-013-0248-9

Cited by 32 publications

(24 citation statements)

References 25 publications

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“…While the ACE inhibitory activities of both hydrolysates increase to their maximum values at the E / S ratio of 14,400 U/g and then decrease with increasing E / S > 14,400 U/g (Table ). Similar changes in the DH and ACE inhibitory activity in respect to the E/S ratio is reported in the literature (Dadzie et al, ; Huang, Liu, Ma, & Zhang, ). Sonication could unfold protein molecule (Wang et al, ), facilitating the enzyme/protein contact, and hence improves the DH and ACE inhibitory activity of the hydrolysate.…”

Section: Resultssupporting

confidence: 86%

“…Milk proteins have beneficial effects on lowering blood pressure by producing angiotensin converting enzyme (ACE) inhibitory peptides (Uluko et al, ; Wu, Yu, Zhang, Che, & Jiang, ). ACE is a blood pressure regulator; targeting the renin‐angiotensin and the kinin‐kalicrein systems (Dadzie, Ma, Abano, Qu, & Mao, ). Due to their simplicity and high specificity for the substrates, traditional fermentation and enzymolysis are mainly used for releasing peptides (Qu et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates

Abdualrahman

Zhou

Zhang

et al. 2017

J Food Process Preserv

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Effects of ultrasound frequency and power density on enzymolysis of sodium caseinate (NaCas) and on the structure of the protein hydrolysate were studied. Enzymolysis kinetics, angiotensin‐I converting enzyme (ACE) inhibitory activity, atomic force microscopy (AFM), scanning electron microscopy (SEM), intrinsic fluorescence and the circular dichroism (CD) were determined. Ultrasound significantly (p < .05) increased the degree of hydrolysis (DH), conversion rates of protein, ACE inhibitory activity and the apparent breakdown rate (kA) but decreased the apparent constant (kM). AFM revealed that sonication increased the protein particles diameters, and Rq and Ra values. Fluorescence spectra and SEM images show increases in surface areas of NaCas. CD spectra revealed increases in β‐sheet, β‐turn and random coil by 20, 5.33 and 5.91%, respectively, and decreased α‐helix by 8.82%. Overall, ultrasound successfully improved enzymolysis of NaCas and release more ACE inhibitory activity due to the increases in specific surface area of protein molecule. Practical applications NaCas is a functional ingredient widely used in foods industry, that is, it has beneficial effects on lowering blood pressure by producing ACE inhibitory peptides. Effects of ultrasound frequency and power density were performed to improve the enzymolysis of NaCas and the release of ACE inhibitory peptides. The mechanism of ultrasound on releasing of ACE inhibitory peptides was studied by monitoring the changes in protein structure. Generally, sonication remarkably provided a good reference about the enzymolysis of NaCas and the ACE inhibitory activity in polypeptides industries.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates

Abdualrahman

Zhou

Zhang

et al. 2017

J Food Process Preserv

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“…The enzymatic hydrolysis method was referred by Dadzie, R.G., et al [1] with some modifications. The solution obtained above process was adjusted to pH value 8.5 using 1 M NaOH.…”

Section: Enzymatic Hydrolysis Methodsmentioning

confidence: 99%

“…Wheat gluten (WG) is the main component of wheat and is one of main byproducts of wheat starch processing. WG has a high protein content of 75/100 g and is one of the most important plant protein sources [1]. However, WG is underutilized since it is widely used as fodder and food additives.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Zhang

Wang

et al. 2015

Food Biophysics

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Ultrasound pretreatment of protein could improve the angiotensin-I converting enzyme (ACE) inhibitory activity of hydrolysates and by alerting the structure of enzyme substrates. In this research the effects on ACE inhibitory activity and enzymolysis efficiency were explored under the optimum counter flow ultrasound (CFU) pretreatment conditions which obtained from our previous studies. The mechanism was studied by microstructure, nano-mechanical properties and secondary structures of wheat gluten (WG), which measured by scanning electron microscopy (SEM), atomic force microscopy (AFM), and flourier transform infrared spectrum (FTIR). The results showed that the CFU pretreatment resulted in significantly (P<0.05) higher value compared with control, the ACE inhibitory activity was increased by 29.8 % and the value of IC 50 was decreased by 36.92 %. CFU pretreatment increased the initial reaction rate by 9.58-20.27 % at a substrate concentration of 10-50 g/L, the K A was increased by 2.90 % and K M was decreased by 15.83 % compared to control. The microstructure revealed that the meshwork structure of WG was loosened and the surface roughness values of R a and R q were increased by CFU pretreatment. The nanomechanical analyses showed that CFU pretreatment redistributed the adhesion map and decreased the stiffness. The secondary structures were less ordered by CFU pretreatment. Intermolecular β-sheet of protein aggregation and random coil were increased, Intramolecular β-sheet, α-helix and β-turn were decreased. It was concluded that CFU pretreatment can remarkably improve the ACE inhibitory activity of hydrolysate and enzymolysis efficiency of WG confirmed by the changes of microstructure, nano-mechanical properties, and secondary structures.

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“…Choice of the enzyme: Suitable enzymes can be selected for marine protein hydrolysis according to various criteria, such as high DH (Dey and Dora, 2014), bioactive peptides (Chabeaud et al, 2009;Naqash and Nazeer, 2012;Dadzie et al, 2013), or reduction of bitterness (Nilsang et al, 2005;Sumaya-Martinez et al 2005). In this study, ferrous binding ability was selected to evaluate the hydrolysis effective of various proteases for horse mackerel processing byproducts.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Enzymatic Hydrolysis for Producing Ferrous Binding Peptides from Horse Mackerel (Trachurus japonicus) Processing Byproducts

Yang¹,

Zhen²,

Song³

et al. 2015

Biotechnology

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A B S T R A C T Marine fish processing byproducts were considered as potential good protein resource for producing bioactive peptides by enzymatic hydrolysis. In this study, hydrolysates with high ferrous binding ability were prepared by enzymatic hydrolysis from mackerel (Trachurus japonicus) processing byproducts. In order to get hydrolysates of high ferrous binding ability and degree of hydrolysis, the enzymatic hydrolysis conditions were optimized, including proteases type, hydrolysis time, temperature, pH and enzyme to substrate ratio. The results showed that the hydrolysate by alcalase had the highest ferrous binding ability and degree of hydrolysis, reaching to 9.8 and 49.0%, respectively. The best hydrolysis conditions of alcalase were optimized using response surface methodology to be: pH 9.0, temperature of 50°C, enzyme substrate ratio of 160 mg/100 mL, hydrolysis time of 100 min. The ferrous binding ability and degree of hydrolysis were reached to 48.0 and 45.4%, respectively, at these optimized hydrolysis conditions.

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Optimization of process conditions for production of angiotensin I-converting enzyme (ACE) inhibitory peptides from vital wheat gluten using response surface methodology

Cited by 32 publications

References 25 publications

Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates

Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates

Effects of Ultrasound Pretreatment on the Enzymolysis and Structural Characterization of Wheat Gluten

Optimization of Enzymatic Hydrolysis for Producing Ferrous Binding Peptides from Horse Mackerel (Trachurus japonicus) Processing Byproducts

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