Production of Angiotensin I-Converting Enzyme-Inhibitory Peptides in a Freeze-Thaw Infusion-Treated Soybean

Abstract

Freeze-thaw infusion (FI) is a new technology involving the rapid impregnation of food materials with enzymes under reduced pressure. An FI method employing protease was used to produce an angiotensin I-converting enzyme (ACE)-inhibitory peptide within soybean. Protease N "AMANO" G, the enzyme used for this method was selected after testing 11 commercial enzymes. The ACE-inhibitory peptide isolated from FI-treated soybean was identified by a three-step process involving HPLC and LC/MS/MS. IleTyr was isolated as the dominant component of this ACE-inhibitory peptide, and was present at a concentration of 0.11 mg/g in FI-treated soybean.

Effect of Citrate Ions on the Softening of Root Crops Prepared with Freeze‐thaw Impregnation of Macerating Enzymes

“…These softened vegetables retain nutrients and flavors well. Moreover, impregnation with protease can produce functional peptides in the structure of soybean (Kajihara and others ). Thus, a new application of enzymes using the freeze‐thaw impregnation has been developed for care foods.…”

Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

“…For example, by introducing plant tissue-degrading enzymes such as pectinase, the hardness of food materials can be adjusted while retaining their shape, and this is useful for the manufacture foods for swallowing disorders from the viewpoint of improving the quality of life (QOL) of patients with dysphagia (Sakamoto et al, 2004;2005;2006;Shibata et al, 2006;Nakatsu et al, 2010). In efforts to manufacture functional foods, research has also been carried out to infuse soy beans with a protease to generate blood pressuresuppressing peptides (Kajihara et al, 2011), to infuse potatoes with amylase so that they contain large amounts of oligosaccharides , and to infuse oils and fats in which enzymes and β-carotene have been dissolved (Watanabe et al, 2011). Much of the research involving application of freeze-thawing to date was aimed at altering the molecules of food item components to give the food added functions, by infusing added enzymes into the food.…”