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Home > Archive>Volume 23, Issue 12, 2023 >125-133. DOI:10.16429/j.1009-7848.2023.12.014
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Enzymatic Hydrolysis Process of Millet Polypeptides and Its Antioxidant and ACE Inhibitory Activities
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(College of Food Science & Nutritional Engineering， China Agricultural University / National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry / Beijing Key Laboratory of Plant Protein and Cereal Processing / National Engineering Research Center for Fruit and Vegetable Processing，Beijing 100083)

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    Abstract:

    Millet protein was used as raw material to prepare food-derived peptides with antioxidant activity and angiotensin transferase(ACE) inhibitory activity. Alkaline protease， neutral protease and flavor protease were used to hydrolyze millet protein. Three components with molecular weight < 3， 3-10 ku and > 10 ku were obtained from the hydrolysate obtained by alkaline protease for 4 h， and their antioxidant and ACE inhibitory activities were determined. The results showed that the polypeptides with molecular weight < 3 ku obtained from the hydrolysate obtained by alkaline protease for 4 h after ultrafiltration had the highest antioxidant activity and ACE inhibitory activity， with DPPH scavenging capacity of 38.44%， ABTS free radical scavenging capacity of 81.62%， hydroxyl radical scavenging capacity of 68.49%. The inhibitory activity of ACE was 87.53%. The polypeptides obtained by this method have low molecular weight， high content of functional amino acids， and have good antioxidant and ACE inhibitory activities， which provide a basic for the development of antioxidant peptides and ACE inhibitory peptides， and provide a theoretical basis for the future industrial development.

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History
  • Received:December 16,2022
  • Online: January 23,2024
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