Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 53 - 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024745

Preparation of rice protein peptide and the analysis of ACE inhibitory activity

  • XU Zhenzhen ,
  • YU Qiusheng ,
  • CHEN Tianxiang ,
  • PING Xiangli ,
  • ZENG Zhuqiang ,
  • CHENG Dan
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  • 1(Wuxi Jinnong Biotechnology Co., Ltd, Wuxi 214174, China)
    2(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2020-06-14

  Revised date: 2020-08-14

  Online published: 2021-03-08

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Abstract

An enzymatic hydrolysis of rice protein was studied by using alkaline protease and protease B in order to obtain rice protein peptides. And the process optimization was determined by single-enzyme- and double-enzyme-hydrolysis. The results showed that the protein recovery was as high as 43.9% and the peptides had high sensory score, low bitterness, and small molecular weight. Compared with the commercially available peptides from soybean protein and fish collagen, the moisture-, protein-, and fat-contents of the peptides from rice protein were similar. Moreover, the proportion of the peptides from rice protein and soybean protein less than 2000 Da were more than 80%, while the peptide from fish collagen was only 58.01%. The peptide from rice protein was the best in ACE inhibitory activity with the lowest IC50 of 4.94 g/mL. While it was 21.6% for soybean protein peptide and 14.1% for fish collagen peptide, respectively. Four rice protein peptide sequences were obtained by structural analysis, which were in line with the existing structure-activity analysis of ACE inhibitory activity. The ACE inhibitory activity of rice protein peptides produced in different batches showed that the ACE inhibitory rate and IC50 were basically stable.

Key words： rice protein peptide; soy protein peptide; fish collagen peptide; ACE activity; bioactive peptides

Cite this article

XU Zhenzhen , YU Qiusheng , CHEN Tianxiang , PING Xiangli , ZENG Zhuqiang , CHENG Dan . Preparation of rice protein peptide and the analysis of ACE inhibitory activity[J]. Food and Fermentation Industries, 2021 , 47(3) : 53 -58 . DOI: 10.13995/j.cnki.11-1802/ts.024745

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