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Ultrasonic pretreatment of corn gluten meal proteins and neutrase: Effect on protein conformation and preparation of ACE (angiotensin converting enzyme) inhibitory peptides |
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| Authors: | Cunshan Zhou Haile Ma Qingzhi Ding Lin Lin Xiaojie Yu Lin Luo Chunhua Dai Abu El-Gasim A. Yagoub |
| Affiliation: | 1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;2. Jiangsu Provincial Research Center of Bio-process and Separation Engineering of Agri-products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;3. Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China;4. Faulty of Agriculture, University of Zalingei, PO Box 6, Zalingei, Sudan |
| Abstract: | The impact of ultrasound pretreatment of corn gluten meal (CGM) protein and neutrase on the ACE (angiotensin converting enzyme) inhibitory activity of hydrolysate was studied. The UV–vis differential spectra and fluorescence spectra of the CGM protein and neutrase were determined. The neutrase activity and the ACE inhibitory activity of the CGM protein hydrolysates were analyzed. The highest ACE inhibitory activity was obtained at 10 min hydrolysis when the CGM protein was pretreated at 20 kHz for 10–30 min and at a power of 1000 W. The neutrase activity and ACE inhibitory activity were at their maxima at sonication of 250 W and sonication time of 15 min. The fluorescence and UV differential spectra of the proteins of CGM and neutrase reflected molecular unfolding due to sonication. Sonication of the protein substrate and the enzyme before hydrolysis may be an effective way to enhance the ACE inhibition attributes of the hydrolysate. |
| Keywords: | Corn gluten meal Neutrase Ultrasound Protein conformation ACE inhibitory peptides |
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