Effect of ultrasound pretreatment of corn gluten meal to enhance enzymatic hydrolysis in preparing ACEI peptide
1.School of Food and Bioengineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China; 2.College of Food and Biological Enginee-ring,He＇nan University of Science and Technology,Luoyang,He＇nan 471039,China）
Abstract：The purpose of this study is to enhance enzymatic hydrolysis in preparing ACEI peptide from corn gluten meal （CGM） by ultrasound pretreatment. The optimum condition obtained by single factor and the response surface methodology（RSM） tests is as follows：ultrasonic frequency 20 kHz,ultrasonic treatment time 13.18 min,ultrasonic power 1 000 W,liquor initial temperature 51.59 ℃,time ratio of ultrasonic processing and intermission 2 s∶2 s,and the ACE inhibitory activity under above condition at 66.24%. Compared with the traditional enzymatic hydrolysis without ultrasound pretreatment,under the case that IC50 value has not changed significantly,the inhibitory activity of the hydrolysate to ACE,the yield and the protein conversion are increased respectively by 74.08%,55.11% and 55.06%. Michaelis constant（km） is decreased by 33.30%.
2009, Vol. 30 
