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Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin

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Abstract

Angiotensin-I-converting enzyme (ACE) inhibitory peptides were prepared from ovalbumin using enzyme hydrolysis with pepsin as an enzyme source. Effects of pH, enzyme dosage, substrate concentration, hydrolysis temperature, and time on the degree of hydrolysis and the ACE inhibition rate were investigated using single factor experiments. Preparation conditions for ACE inhibitory peptides were optimized using a response surface design on the base of single factor experiments. Optimum preparation conditions were a substrate concentration of 5.2 g/100 mL of D.W with a pH value of 2.5, an enzyme dosage of 14,000 U/g, and a hydrolysis time of 250 min at 30°C. The ACE inhibition rate was up to 70.55±1.13% under these conditions.

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Authors and Affiliations

  1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, China

    Qun Huang, Hui Teng & Hong-bo Song

  2. College of Life Sciences, Tarim University, Alar, 843300, China

    Shu-gang Li

  3. National R&D Center for Egg Processing, Food Science and Technology College, Huazhong Agricultural University, Wuhan, Hubei, 430070, China

    Yong-guo Jin & Mei-hu Ma

Authors
  1. Qun Huang
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  2. Shu-gang Li
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  3. Hui Teng
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  4. Yong-guo Jin
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  5. Mei-hu Ma
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  6. Hong-bo Song
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Correspondence to Mei-hu Ma.

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Huang, Q., Li, Sg., Teng, H. et al. Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin. Food Sci Biotechnol 24, 2193–2198 (2015). https://doi.org/10.1007/s10068-015-0292-8

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  • DOI: https://doi.org/10.1007/s10068-015-0292-8

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