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Volume 9
Issue 12
10.3390/pr9122170
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Article

Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal

by
Shanfen Huang
1,†,
Yunliang Li
2,*,†,
Chengliang Li
3,‡,
Siyu Ruan
2,
Wenjuan Qu
2,
Yanhua Ding
2,
Xiaofei Ye
4 and
Haile Ma
2,*
1
School of Biology and Food Engineering, Chuzhou University, Chuzhou 239000, China
2
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
3
Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
4
Department of Biosystems Engineering and Soil Science, The University of Tennessee, Knoxville, TN 37996, USA
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this study.
‡
Present address: Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), 46980 Paterna, Valencia, Spain.
Processes 2021, 9(12), 2170; https://doi.org/10.3390/pr9122170
Submission received: 5 November 2021 / Revised: 24 November 2021 / Accepted: 29 November 2021 / Published: 2 December 2021
(This article belongs to the Topic Innovative Food Processing Technologies)
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Abstract

The promising angiotensin converting enzyme (ACE) inhibitory peptides derived from corn protein usually have strong bitterness and thus limit their use among consumers. To prepare ACE inhibitory peptides with low bitterness, two energy-efficient types of ultrasound pretreatment were introduced into the multi-enzymatic system of corn gluten meal. The results showed that Flavourzyme–Protamex sequential enzymolysis produced the peptides with high ACE inhibitory activity and the lowest bitterness compared with other enzymolysis conditions. During the optimized sequential enzymolysis, the divergent ultrasound pretreatment with a frequency of 40 kHz for 60 min exhibited higher ACE inhibitory activity (65.36%, accounting for 73.84% of the highest ACE inhibitory activity) and lower bitterness intensity of peptides, compared with an energy-gathered ultrasound. The results of the study showed that, on the one hand, divergent ultrasound pretreatment induced the highest intrinsic fluorescence of protein, with more hydrophobic amino acid residues exposed for cleavage by exopeptidases, which leads to a reduction in bitterness. On the other hand, the amino acid composition analysis proved that more Tyr, Ile, and Val moieties, instead of Leu (bitterest substance), and more peptide fractions with a molecular weight >1000 Da should be the structural features of high ACE inhibitory peptides.
Keywords: corn gluten meal; ACE inhibitory activity; bitterness; ultrasound pretreatment; enzymatic hydrolysis; peptides corn gluten meal; ACE inhibitory activity; bitterness; ultrasound pretreatment; enzymatic hydrolysis; peptides
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MDPI and ACS Style

Huang, S.; Li, Y.; Li, C.; Ruan, S.; Qu, W.; Ding, Y.; Ye, X.; Ma, H. Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal. Processes 2021, 9, 2170. https://doi.org/10.3390/pr9122170

AMA Style

Huang S, Li Y, Li C, Ruan S, Qu W, Ding Y, Ye X, Ma H. Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal. Processes. 2021; 9(12):2170. https://doi.org/10.3390/pr9122170

Chicago/Turabian Style

Huang, Shanfen, Yunliang Li, Chengliang Li, Siyu Ruan, Wenjuan Qu, Yanhua Ding, Xiaofei Ye, and Haile Ma. 2021. "Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal" Processes 9, no. 12: 2170. https://doi.org/10.3390/pr9122170

APA Style

Huang, S., Li, Y., Li, C., Ruan, S., Qu, W., Ding, Y., Ye, X., & Ma, H. (2021). Ultrasound-Assisted Multi-Enzymatic System for the Preparation of ACE Inhibitory Peptides with Low Bitterness from Corn Gluten Meal. Processes, 9(12), 2170. https://doi.org/10.3390/pr9122170

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