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| Optimization of preparation of ACE inhibitory peptide from Moringa oleifera seeds by ultrasound-assisted enzymatic hydrolysis |
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| DOI： |
| KeyWord:Moringa oleifera seed Moringa oleifera seed protein ACE inhibitory peptide ultrasound- assisted enzymatic hydrolysis |
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| Abstract: |
| To further improve the exploitation of Moringa oleifera seed protein resources, the protein in Moringa oleifera seeds was extracted by salt extraction method, and then Moringa oleifera seeds ACE inhibitory peptide was prepared by ultrasound-assisted enzymatic hydrolysis. With the degree of hydrolysis and ACE inhibition rate as the evaluation indexes, the effects of the ultrasonic power, ultrasonic enzymolysis time, ultrasonic enzymolysis temperature and ratio of material to liquid on the preparation of ACE inhibitory peptide were studied through single factor experiment. The preparation process conditions of ACE inhibitory peptide were optimized by response surface methodology. The results showed that the optimal ultrasound-assisted enzymatic hydrolysis conditions were obtained as follows: Alkaline protease dosage 5.5 mg/mL,pH 9,ultrasonic power 500 W, ultrasonic enzymolysis time 1.7 h, ultrasonic enzymolysis temperature 55℃ and ratio of material to liquid 1∶ 45. Under these conditions, the ACE inhibition rate of the prepared product reached 78.32% and the degree of hydrolysis was 7.78%. Using ACE inhibitory peptide prepared from Moringa oleifera seeds as a functional protein peptide product can effectively improve the exploitation of Moringa oleifera seed protein resources. |
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