Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 10, Pages 3536-3542Publisher
WILEY
DOI: 10.1002/jsfa.7538
Keywords
protein hydrolysate of Kacang goat meat; angiotensin converting enzyme inhibitor; antihypertensive; bioactive peptide
Funding
- Directorate of Islamic Higher Education of the Ministry of Religious Affairs Republic of Indonesia
- Laboratory of Food Function and Safety, School of Veterinary and Medicine, Kitasato University, Japan
- Grants-in-Aid for Scientific Research [15H04587] Funding Source: KAKEN
Ask authors/readers for more resources
BACKGROUND: The meat of Kacang goat has potential for production of a protein hydrolysate. Functional ingredients from protein hydrolysate of Kacang goat meat were determined by the consistency of angiotensin-converting enzyme (ACE) inhibitory activity and antihypertensive effect. This study examined the potency of Kacang goat protein hydrolysate in ACE inhibition and antihypertensive activity. RESULT: Protein hydrolysates of Kacang goat meat were prepared using sequential digestion of endo-proteinase and protease complex at several concentrations and hydrolysis times. The highest ACE inhibitory activity resulted from a hydrolysate that was digested for 4 h with 5 g kg(-1) of both enzymes. An ACE inhibitory peptide was purified and a novel peptide found with a sequence of Phe-Gln-Pro-Ser (IC50 value of 27.0 mu mol L-1). Both protein hydrolysates and a synthesised peptide (Phe-Gln-Pro-Ser) demonstrated potent antihypertensive activities in spontaneously hypertensive rats. CONCLUSION: Protein hydrolysate of Kacang goat meat produced by sequential digestion with endo-proteinase and protease complex has great potential as a functional ingredient, particularly as an antihypertensive agent. (C) 2015 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available