挤压协同酶法制备高粱蛋白ACE抑制肽及其稳定性

doi:10.3864/j.issn.0578-1752.2019.02.012

Abstract

Abstract:

【Objective】 Sorghum ACE inhibitory peptides were prepared by extrusion-enzyme synergistic method in order to provide a technical guidance to enhance the utilization efficiency of sorghum protein.【Method】 Sorghum flour was introduced into an extruder, and then treated by α-amylase and alkaline protease to obtain the ACE inhibitory peptides. Effects of water content in sorghum flour, extrusion temperature and enzyme activity on the degree of hydrolysis and the activity and stability of ACE inhibitory peptides were investigated.【Result】 With the increasing moisture content and extrusion temperature, the specific mechanical energy (SME) decreased. During extrusion, the interaction between starch and protein in sorghum became loose, which broke the starch-protein complex, and the spherical protein in sorghum was broken up, and thus the sensitivity of sorghum protease was enhanced and more ACE peptides were obtained after alkaline protease treatment. The moisture content, extrusion temperature and the activity of α-amylase presented a significant effect on the degree of hydrolysis and the inhibition rate of ACE inhibitory peptides. With the increasing moisture content, the assemble degree of protein decreased, which increased the degree of hydrolysis and the inhibition rate of ACE inhibitory peptides. When the moisture content reached to 19%, the damage degree of the starch around protein decreased, leading to the gentle increase trend of the hydrolysis degree and the inhibition rate of ACE inhibitory peptides. When the extrusion temperature increased from 120℃ to 180℃, the damage degree of starch-protein complex in sorghum increased. Meanwhile, the denaturation degree of protein also increased. The degree of hydrolysis increased from 7.42% to 11.06%, and the inhibition rate of sorghum protein ACE inhibitory peptides increased from 46.57% to 53.41%. The sorghum flour was treated by a-amylase to remove the starch around the protein after extrusion, and then it was found that when the activity of α-amylase increased, the damage degree of protein-starch complex in sorghum increased, which provided more raw materials for the preparation of sorghum protein ACE inhibitory peptides, leading to the higher the degree of hydrolysis and the activity of ACE inhibitory peptides. When the activity of α-amylase increased to 2.0 U·g ^-1, the binding of α-amylase to starch reached saturation, and the degree of hydrolysis and the inhibition rate of ACE inhibitory peptides tended to be stable. The activity of ACE inhibitory peptide fluctuated within 68.1%-71.31% after being treated by different storage temperatures and pH, suggesting a good inhibitory activity. After in vitro simulated gastrointestinal digestive enzymes digestion, the inhibitory activity of ACE inhibitory peptides was higher than 73%, which still maintained high value. The stability test indicated that sorghum ACE inhibitory peptides had good resistance to thermal, acid and alkaline treatment, and intestinal enzymes digestion.【Conclusion】 The degree of hydrolysis and the inhibition rate of ACE inhibitory peptides all increased significantly by extrusion-enzyme synergistic method, while sorghum ACE inhibitory peptides had good stability, thus this work provided a new approach for the utilization of sorghum and the preparation of sorghum protein and ACE inhibitory peptides with potential use as functional food ingredients.

Key words: extrusion, α-amylase;, sorghum ACE inhibitory peptides, stability

ZHOU JianMin,YIN FangPing,YU Chen,TANG XiaoZhi. Preparation and Stability of Sorghum ACE Inhibitory Peptides by Extrusion-Enzyme Synergistic Method[J].Scientia Agricultura Sinica, 2019, 52(2): 339-349.

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References 66

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