Preparation and identification of angiotensin I‐converting enzyme inhibitory peptides from sweet potato protein by enzymatic hydrolysis under high hydrostatic pressure

Summary Sweet potato protein hydrolysates (SPPH) with angiotensin I‐converting enzyme (ACE) inhibitory activity were prepared by papain, pepsin and alcalase under high hydrostatic pressure (HHP, 100–300 MPa). HHP significantly increased degree of hydrolysis (DH), nitrogen recovery (NR) and molecular...

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Veröffentlicht in:	International journal of food science & technology 2020-02, Vol.55 (2), p.482-489
Hauptverfasser:	Nazir, Muhammad Amer, Mu, Tai‐Hua, Zhang, Miao
Format:	Artikel
Sprache:	eng
Schlagworte:	ACE inhibitory peptides Amino acids Angiotensin Angiotensin I Conversion enzymatic hydrolysis Enzymes Food Science & Technology Functional foods & nutraceuticals high hydrostatic pressure High-performance liquid chromatography Hydrolysates Hydrolysis Hydrostatic pressure LC‐MS/MS Life Sciences & Biomedicine Liquid chromatography Molecular weight Papain Pepsin Peptides Potatoes Pressure Proteins Science & Technology Subtilisin sweet potato protein hydrolysates Sweet potatoes
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Zusammenfassung:	Summary Sweet potato protein hydrolysates (SPPH) with angiotensin I‐converting enzyme (ACE) inhibitory activity were prepared by papain, pepsin and alcalase under high hydrostatic pressure (HHP, 100–300 MPa). HHP significantly increased degree of hydrolysis (DH), nitrogen recovery (NR) and molecular weight (MW)
ISSN:	0950-5423 1365-2621
DOI:	10.1111/ijfs.14291