Optimization of Enzymatic Hydrolysis Preparation Process and Stability Evaluation of ACE Inhibitory Peptides from Antarctic Krill (<i>Euphausia superba</i>)

LI Shuang; LIU Xiaofang; LI Fuhou; WANG Weixia; LENG Kailiang; LI Yating; GUO Xiangrong

doi:10.13386/j.issn1002-0306.2023020174

Volume 44 Issue 21

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(21): 243-250. > DOI: 10.13386/j.issn1002-0306.2023020174

LI Shuang, LIU Xiaofang, LI Fuhou, et al. Optimization of Enzymatic Hydrolysis Preparation Process and Stability Evaluation of ACE Inhibitory Peptides from Antarctic Krill (Euphausia superba)[J]. Science and Technology of Food Industry, 2023, 44(21): 243−250. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020174.

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Optimization of Enzymatic Hydrolysis Preparation Process and Stability Evaluation of ACE Inhibitory Peptides from Antarctic Krill (Euphausia superba)

1.
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
2.
Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Sustainable Development of Polar Fisheries, Ministry of Agriculture and Rural Affairs, Qingdao 266071, China
3.
Laoshan Laboratory, Qingdao 266200, China

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Received Date: February 19, 2023
Available Online: September 04, 2023

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Abstract

Abstract

Enzymatic hydrolysis preparation process of angiotensin-I converting enzyme (ACE) inhibitory peptides from Antarctic krill (Euphausia superba) was optimized and its stability was evaluated. Using the degreased Antarctic krill meal as the substrate and the ACE inhibition rate of enzymatic hydrolysates as the evaluation index, alkaline protease was selected as the optimal protease for preparing ACE inhibitory peptides from Antarctic krill among six types of proteases. The optimum enzymatic hydrolysis conditions were determined through single factor and response surface experiments, which were finally confirmed as follows: Enzymatic hydrolysis time of 3.4 h, material liquid ratio of 1:7 (g/mL) and enzyme dosage of 1.6%. Under these conditions, the ACE inhibition rate of enzymatic hydrolysates was 74.37%±0.87%. The obtained ACE inhibitory peptides exhibited good thermal stability at temperatures ranging from 20 ℃ to 100 ℃ and were relatively stable under neutral and weak alkaline conditions. The ACE inhibitory activity of the peptides decreased significantly under pH<7.0 and pH>8.0 conditions (P<0.05). The peptides could maintain 86.96% of the original ACE inhibitory activity after simulated gastrointestinal digestion in vitro. The present research provides scientific support for the development of Antarctic krill protein-derived healthy foods and food-derived peptides-based antihypertensive drugs.
- Antarctic krill (Euphausia superba),
- ACE inhibitory peptides,
- enzymatic hydrolysis,
- process optimization,
- stability

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