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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

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Abstract

The degree of hydrolysis (DH) and angiotensin I-converting enzyme (ACE)-inhibitory activity of vital wheat gluten (VWG) hydrolyzed using Alcalase were investigated using Box-Behnken response surface methodology (RSM). The mean responses were fitted to a second order polynomial to obtain regression equations. The enzyme-substrate ratio and the hydrolysis time increased the DH significantly (p<0.05). The substrate concentration was the only significant linear term leading to an increase in ACE-inhibitory activity. The optimized conditions of a substrate concentration of 5.04%, an enzyme-substrate ratio 5.94%, and a hydrolysis time 30.79 min gave a point prediction of a 12.74% DH and 82.28% ACE-inhibitory activity. Analytical results from confirmatory experiment were a 12.22%±0.5 DH and a 78.93%±1.07 ACE-inhibitory activity. The optimized conditions of the study provide useful information to the functional food and beverage industries to enhance the anti-hypertensive activities of peptides from VWG.

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Authors and Affiliations

  1. Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China

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

  2. Jiangsu Provincial Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, 212013, China

    Haile Ma

  3. Department of Agricultural Engineering, School of Agriculture, University of Cape Coast, PMB, Cape Coast, Ghana

    Ernest Ekow Abano

Authors
  1. Rosemond Godbless Dadzie
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  2. Haile Ma
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  3. Ernest Ekow Abano
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  4. Wenjuan Qu
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  5. Shuyun Mao
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Correspondence to Haile Ma.

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Dadzie, R.G., Ma, H., Abano, E.E. et al. Optimization of process conditions for production of angiotensin I-converting enzyme (ACE) inhibitory peptides from vital wheat gluten using response surface methodology. Food Sci Biotechnol 22, 1531–1537 (2013). https://doi.org/10.1007/s10068-013-0248-9

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  • DOI: https://doi.org/10.1007/s10068-013-0248-9

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