Abstract
The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.
Highlights
The growing awareness of consumers about the health and sustainability of food poses a great challenge to the food industry to develop healthier, biologically active food and sustainable products [1]
The maximum degree of hydrolysis (DH) and angiotensin-Iconverting enzyme (ACE) inhibitory activity were achieved at the power of 600 W and ultrasonic exposure time of 12 min
As compared to the control the increase in DH was 27.95%, while the rate of increase in the ACE inhibitory activity was 39.08%
Summary
The growing awareness of consumers about the health and sustainability of food poses a great challenge to the food industry to develop healthier, biologically active food and sustainable products [1]. The promising approach being researched in the bioactive peptide production is the use of different pretreatments prior to the enzymolysis In this case, ultrasound in food processing is based on the fact that it can result in significant changes in some chemical, functional, and physical properties of food ingredients that may be of interest as a technological advantage, especially at high power (low frequency, between 20 and 100 kHz), and it is reported that ultrasound technology is beneficial for being eco-friendly and having promising results, such as reduced hydrolysis time and enlarged determinate bioactivity [12, 13]. The most common processing step in the food industry, is frequently used for food drying, safety, or stabilization It is not known whether the ACE inhibitory peptides would maintain their inhibitory activities during the heat treatment of bioactive functional food products in the presence of acid or alkali. It is hoped that the results of current study may be useful for functional foods production with potent antihypertensive effects
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