期刊
FOOD CHEMISTRY
卷 119, 期 1, 页码 336-342出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.06.036
关键词
Defatted wheat germ; Ultrasound; Enzymatic hydrolysis; ACE-inhibitory activity
资金
- 863 Research Program of China [2007AA10Z321]
- Research-Innovation Program of Postgraduate in General Universities of Jiangsu, China [CX07B-183z]
The effects of ultrasonic treatment during proteolysis on kinetic characterisation of the hydrolysis of defatted wheat germ protein (DWGP), and on ACE-inhibitory activity of the hydrolysate, were investigated. The effects of ultrasonic pretreatment on the release of peptides with ACE-inhibitory were also studied. The results showed that the value of k(A) for DWGP hydrolysis under ultrasonic irradiation increased by about 22.2%, and K-M decreased about 13.0%, compared with that obtained without ultrasound. Analysis of ACE-inhibitory activity indicated that ultrasound during enzyme treatments had less effect on the ACE-inhibitory activity, while ultrasonic pretreatment caused a 21.0-40.7% increase in ACE-inhibitory activity of DWGP hydrolysate. Analyses of hydrophobicity, microstructure, and amino acid composition revealed that ultrasonic pretreatment could accelerate the release of hydrophobic amino acids from DWGP during enzymatic hydrolysis. In conclusion, ultrasonic treatment during proteolysis could facilitate the enzymatic hydrolysis of DWGP, whereas ultrasonic pretreatment could promote the release of ACE-inhibitory peptides from DWGP during enzymatic hydrolysis. (C) 2009 Elsevier Ltd. All rights reserved.
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