Abstract
ABSTRACTIn this study, the ACE-inhibitory peptide (<3 kDa) was obtained through ultrafiltration of duck meat enzymatic hydrolysate. The research investigated the effect of processing conditions (heating, pH, NaCl, glucose) and simulated gastrointestinal digestion on the activity of peptide. It was found that contents of NaCl and glucose, heating temperatures (up to 100°C), and heating times (20–120 min) had no significant effect on the activity of peptide. The peptide attained highest activity at pH = 7, while sharply declined at alkaline condition. The activity of peptide significantly increased by 9.08% than before in vitro digestion. Peptides were cleaved into smaller fragments after pepsin digestion and leading to increased exposure of internal hydrophobic residues. With further treatment of trypsin, more free amino acids were released and surface hydrophobicity was declined. The study showed that the activity of ACE-inhibitory peptide has ideal tolerance for different processing conditions and in vitro gastrointestinal digestion.
Highlights
In recent years, many dietary proteins are proven to exert beneficial influence on body functions once bioactive peptides are released from proteins by either enzyme hydrolysis or food processing including ripening and fermentation (Toldra, Reig, Aristoy, & Mora, 2018; Zhang, Zhang, Wang, Chen, & Luo, 2017)
The activity of Angiotensin I-converting enzyme (ACE)-inhibitory peptide from duck meat was stable against heat treatment and food ingredients
The alkaline conditions were unfavorable for the activity of ACE-inhibitory peptide
Summary
Many dietary proteins are proven to exert beneficial influence on body functions once bioactive peptides are released from proteins by either enzyme hydrolysis or food processing including ripening and fermentation (Toldra, Reig, Aristoy, & Mora, 2018; Zhang, Zhang, Wang, Chen, & Luo, 2017). (Wang, Chen, Fu, Li, & Wei, 2017) These peptides are usually characterized with less side-effects compared with the synthetic peptides and drugs. Based on the above advantages, bioactive peptides are usually valued as promising nutraceutical ingredients in functional foods. The safer and milder ACE-inhibitory peptides derived from food proteins have attracted great interest among researchers. ACE-inhibitory peptides have been generated from chicken (Sangsawad, Roytrakul, & Yongsawatdigul, 2017), pork (Muguruma et al, 2009), beef
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