Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides |
| |
Authors: | Yuhao Zhang Karsten Olsen Alberto Grossi Jeanette Otte |
| |
Affiliation: | 1. College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400716, PR China;2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark |
| |
Abstract: | Bovine collagen was pre-treated (boiled or high pressure (HP)-treated) and then hydrolysed by 6 proteases. The degree of hydrolysis (DH) and the angiotensin-converting enzyme (ACE)-inhibitory activity of hydrolysates were measured. All enzymes used were able to partly degrade collagen and release ACE-inhibitory peptides. The highest ACE-inhibitory activity was obtained with Alcalase. Pretreatment significantly influenced the DH and ACE-inhibition. For most enzymes, boiling for 5 min resulted in a significantly higher DH and ACE-inhibitory activity. With Alcalase and collagenase, hydrolysis and release of ACE-inhibitory peptides occurred without any pretreatment, but HP-treatment significantly improved the DH and ACE-inhibitory activity. HP did not markedly affect the hydrolysis with the other enzymes. The major peptides obtained with Alcalase were identified; all were released from the triple helix structure of collagen. Many of these peptides had C-terminal sequences similar to known ACE-inhibitory peptides. The present results suggest that collagen-rich food materials are good substrates for the release of potent ACE-inhibitory peptides, when proper pre-treatment and enzymatic treatment is applied. |
| |
Keywords: | Collagen Boiling High pressure Enzymatic hydrolysis ACE-inhibition DH |
本文献已被 ScienceDirect 等数据库收录! |
|