Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 172 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026968

Preparation, amino acid composition and structure analysis of low bitterness sesame ACE inhibitory peptides

  • JIA Cong ,
  • MENG Xing ,
  • YOU Jing ,
  • SUN Qiang ,
  • LU Xin ,
  • GAO Jinhong ,
  • HUANG Jinian
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  • 1(Research Center for Agricultural and Sideline Products Processing,Henan Academy of Agricultural Science,Zhengzhou 450002,China)
    2(Key Labotatory of Oil Processing,Ministry of Agriculture and Rural Affairs,Wuhan 430062,China)

Received date: 2021-02-07

  Revised date: 2021-03-24

  Online published: 2021-09-27

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Abstract

To reduce the bitterness of sesame angiotensin I-converting enzyme (ACE) inhibitory peptides and to clarify their nutritional and structural properties, the sesame ACE inhibitory peptides were prepared by two-step hydrolysis of alcalase and flavourzyme. Amino acid compositions and bitterness intensity of ACE inhibitory peptides were evaluated, and the structure was identified by mass spectrometry. The results showed that the peptide yield and ACE activity after two-step hydrolysis of alcalase and flavourzyme were 77.88% and 88.10% respectively. The molecular weights of the highly active ACE inhibitory peptides were less than 3 kDa, and the content of essential amino acids and nutritional value increased. However, the bitterness decreased than that of alcalalse hydrolysis. Among which, Trp-Gly-Gly-Leu(WGGL), Leu-Pro-Ser-Leu(LPSL) and Leu-Pro-Gly-Gly-Tyr(LPGGY) had an important contribution to the improvement of ACE inhibitory activity. This study provides a theoretical basis for the development of highly active and low bitterness antihypertensive peptides derived from sesame protein.

Key words： sesame; ACE inhibitory peptide; flavourzyme; bitter; amino acid

Cite this article

JIA Cong , MENG Xing , YOU Jing , SUN Qiang , LU Xin , GAO Jinhong , HUANG Jinian . Preparation, amino acid composition and structure analysis of low bitterness sesame ACE inhibitory peptides[J]. Food and Fermentation Industries, 2021 , 47(17) : 172 -178 . DOI: 10.13995/j.cnki.11-1802/ts.026968

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