Comparative Study on ACE Inhibitor Activity of Beef Protein Hydrolyzed by Different Proteases

doi:10.13982/j.mfst.1673-9078.2021.10.0212

Archive > Volume 37 Issue 10 > 2021,37(10):197-204. DOI:10.13982/j.mfst.1673-9078.2021.10.0212 Prev Next

Food Processing

Comparative Study on ACE Inhibitor Activity of Beef Protein Hydrolyzed by Different Proteases

LI Xi-yu
LI Xi-yu
(1.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China) (2.Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
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LIN Wei-ling
LIN Wei-ling
(3.Huangpu Agricultural Service Center, Zhongshan 528400, China)
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YANG Huai-gu
YANG Huai-gu
(2.Sericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
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YE Yu-you
YE Yu-you
(4.Boluo County Agriculture and Rural Integrated Service Center, Huizhou 516100, China)
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LIU Zhong-yi*
LIU Zhong-yi*
(1.College of Chemical Engineering, Xiangtan University, Xiangtan 411105, China)
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Abstract:

Beef protein was hydrolyzed by using six proteases (protamex, flavorenzyme, papain, bromelain, neutrase and alcalase) to produce beef protein hydrolysates. The change of ACE inhibitory activity of different proteases hydrolysates before and after simulated digestion was compared. The molecular mass distribution and sensory evaluation of different hydrolysates were analyzed. The results showed that alcalase was the most suitable for beef enzymolysis to produce anti-hypertension peptide. The ACE inhibitory activity of alcalase enzymolysis solution was 51.19%, and the activity decreased slightly after digestion, which was 39.65%. Meanwhile the hydrolysis degree of alcalase enzymolysis solution was 44.76%, and the beef protein was fully decomposed. The second was protamex and neutrase, their hydrolysates showed high ACE inhibitory activity before and after digestion. The inhibition rates before digestion are 67.97% and 62.00% respectively, the inhibition rates after digestion are 37.26% and 43.12% respectively, and the degree of hydrolysis is 37.47% and 36.35% respectively. However, the decomposition degree of protein was lower than that of alcalase hydrolysate. The results of sensory evaluation showed that the appearance, smell and taste of different enzymatic hydrolysates were not different from those of commercial products, and there was no obvious bad flavor, which could be used in the production of food auxiliary materials.

Keywords:

beef protein ; enzymolysis ; ACE inhibitory peptide ; simulated gastrointestinal digestion ; sensory evaluation

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Manuscript received: March 01,2021

Online Published: November 01,2021

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