Physicochemical Properties of ACE Inhibitory Peptides from Jujube Kernel by Enzymatic Method

TAN Liming; CAO Yan; PEI Haisheng; HAO Jianxiong; LI Huiying

doi:10.13386/j.issn1002-0306.2021040322

Volume 43 Issue 2

Jan. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(2): 84-92. > DOI: 10.13386/j.issn1002-0306.2021040322

TAN Liming, CAO Yan, PEI Haisheng, et al. Physicochemical Properties of ACE Inhibitory Peptides from Jujube Kernel by Enzymatic Method[J]. Science and Technology of Food Industry, 2022, 43(2): 84−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040322.

Citation:

PDF (2991 KB)

Physicochemical Properties of ACE Inhibitory Peptides from Jujube Kernel by Enzymatic Method

TAN Liming^{1, 2,},
CAO Yan³,
PEI Haisheng⁴,
HAO Jianxiong^{1, 2, ,},
LI Huiying^1, ,

1.
School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China
2.
Hebei Functional Food Technology Innovation Center, Shijiazhuang 050000, China
3.
Health Commission of Hengshui City Comprehensive Supervision and Law Enforcement Bureau, Hengshui 053000, China
4.
Academy of Agricultural Planning and Engineering, Mara, Beijing 100121, China

More Information

Received Date: May 05, 2021
Available Online: November 19, 2021

Graphical Abstract

Abstract

Abstract

In this study, the defatted jujube kernel residue was extracted by alkali solubilization and acid seperation method to obtain jujube kernel protein, and the angiotensin converting enzyme (ACE) inhibitory peptide was obtained by enzymatic hydrolysis of neutral protease and alkaline protease. Taking jujube kernel as the research object, the physicochemical properties of ACE inhibitory peptide were studied. In this paper, the functional activity and nutritional value of ACE inhibitory peptide in defatted jujube kernel were demonstrated from the aspect of amino acids by analyzing the basic nutrients of defatted jujube kernel and the amino acid composition of ACE inhibitory peptide in enzymolyzed jujube kernel. The enzymatic hydrolysis effect of jujube kernel protein was proved by molecular weight distribution, particle size distribution and microscopic structure observation. Finally, the physical and chemical properties of jujube seed, including solubility, thermal stability, water and oil retention, foaming and foaming stability, emulsification and emulsification stability, and sensory characteristics before and after proteolysis, were compared and analyzed. It was found that the protein content of defatted jujube kernel was (73.40±0.23) g/100 g, and the protein content was higher. The essential amino acid content and hydrophobic amino acid content in ACE inhibitory peptide of jujube kernel were 36.48% and 51.14%, and the content of glutamate was the highest. The molecular weight of ACE inhibitory peptides in Zizyphus jujube kernel was mainly in the range of 1000~3000 Da, accounting for 97.50%, and the polydispersity index was 1.088, indicating a narrow molecular weight distribution. The protein structure of jujube kernel was broken before and after enzymolysis of ACE inhibitory peptides, and the enzymolysis was sufficient. The study of physical and chemical properties showed that compared with the protein before enzymolysis, the thermal stability, solubility, water holding capacity, oil holding capacity and emulsification stability of the ACE inhibitory peptide of jujube kernel were significantly improved, while the foaming, foaming stability and emulsification ability significantly decreased（P<0.05）. The results showed that the physicochemical properties of ACE inhibitory peptides in jujube kernel were significantly improved compared with those before enzymolysis（P<0.05）. The discovery of related physicochemical properties laid a research foundation for the follow-up research, and provided a theoretical basis for the production and application of ACE inhibitory peptides in jujube kernel.
- ACE inhibitory peptides,
- molecular weight distribution,
- physicochemical property,
- jujube kernel

FullText(HTML)

References (45)

References

[1]	李强. 酸枣仁潜在效应成分研究[D]. 太原: 山西大学, 2017. LI Q. Study on potential effective components of jujube seed[D]. Taiyuan: Shanxi University, 2017.
[2]	李续娥, 李维凤, 裴渭静. 酸枣仁与缅枣仁的蛋白质分析[J]. 中草药,2002,33(1):28−30. [LI X E, LI W F, PEI W J. Protein analysis of jujube seed and jujube seed[J]. Chinese Herbal Medicine,2002,33(1):28−30. doi: 10.3321/j.issn:0253-2670.2002.01.013
[3]	刘静, 李贞, 刘海英. 酸枣仁氨基酸组成分析及营养评价[J]. 食品研究与开发,2016,37(20):20−22. [LIU J, LI Z, LIU H Y. Analysis of amino acid composition and nutrition evaluation of jujube seed[J]. Food Research and Development,2016,37(20):20−22. doi: 10.3969/j.issn.1005-6521.2016.20.006
[4]	黄之镨, 马伟光. 酸枣仁及活性物质的药理研究进展[J]. 中国民族民间医药,2018,27(3):57−60. [HUANG Z P, MA W G. Progress of pharmacological research on jujube seed and active substance[J]. Chinese national folk medicine,2018,27(3):57−60.
[5]	操德群, 何艳丽, 余虹, 等. 海洋生物ACE抑制肽研究进展[J]. 核农学报,2017,31(5):927−937. [CAO D Q, HE Y L, YU H, et al. Research progress of ACE inhibitory peptides in marine organisms[J]. Journal of Nuclear Agriculture,2017,31(5):927−937. doi: 10.11869/j.issn.100-8551.2017.05.0927
[6]	李勇. 蚕蛹ACE抑制肽的制备及其ACE抑制活性的研究[D]. 重庆: 西南大学, 2012. LI Y. Preparation of ACE inhibitory peptide from silkworm chrysalis and study on its ACE inhibitory activity[D]. Chongqing: Southwest University, 2012.
[7]	FERREIRA S H. A Bradykinin-Potentiating Factor (BPF) present in the venom of Bothrops jararaca[J]. British Journal of Pharmacology and Chemotherapy,1965,24(1):163−169. doi: 10.1111/j.1476-5381.1965.tb02091.x
[8]	JIMSHEENA V K, GOWDA L R. Angiotensin I-converting enzyme (ACE) inhibitory peptides derived from arachin by simulated gastric digestion[J]. Food Chemistry,2011,125(2):561−569. doi: 10.1016/j.foodchem.2010.09.048
[9]	WENG T M, CHEN M T. Effect of two-step fermentation by Rhizopus oligosporus and Bacillus subtilis on protein of fermented soybean[J]. Food Science & Technology Research,2011,17(5):393−400.
[10]	JAKUBCZYK A, KARA M, BARANIAK B, et al. The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins[J]. Food Chemistry,2013,141(4):3774−3780. doi: 10.1016/j.foodchem.2013.06.095
[11]	刘志国, 陈江源, 王亚林, 等. 玉米醇溶蛋白酶解制备ACE抑制肽的研究[J]. 食品研究与开发,2006,27(2):138−141. [LIU Z G, CHEN J Y, WANG Y L, et al. Study on preparation of ACE inhibitory peptide by zein glycolysis[J]. Food Research and Development,2006,27(2):138−141. doi: 10.3969/j.issn.1005-6521.2006.02.048
[12]	ZHOU C, MA H, YU X, et al. Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: Effect on structure and preparation of ACE-inhibitory peptides[J]. Ultrasonics Sonochemistry,2013,20(6):1390−1400. doi: 10.1016/j.ultsonch.2013.04.005
[13]	毛跟年, 周亚丽, 贺磊, 等. 魔芋ACE抑制肽的分离纯化及活性检测[J]. 食品与发酵工业,2017,38(1):99−102. [MAO G N, ZHOU Y L, HE L, et al. Study on preparation technology of konjac ACE inhibitory peptidase[J]. Food and Fermentation Industries,2017,38(1):99−102.
[14]	LIU M, DU M, ZHANG Y, et al. Purification and identification of an ACE inhibitory peptide from walnut protein[J]. Chemical Reviews,2013,61(17):4097−4100.
[15]	HAILE M A. Pretreatment of garlic powder using sweep frequency ultrasound and single frequency countercurrent ultrasound: Optimization and comparison for ACE inhibitory activities[J]. Ultrasonics - Sonochemistry,2015,23:109−115. doi: 10.1016/j.ultsonch.2014.10.020
[16]	ANUGERAH D P. Screening, discovery, and characterization of angiotensin-I converting enzyme inhibitory peptides derived from proteolytic hydrolysate of bitter melon seed proteins[J]. Journal of Proteomics,2015,128:424−435. doi: 10.1016/j.jprot.2015.08.018
[17]	于志鹏, 武思佳, 赵文竹, 等. 蛋清中ACE抑制肽的筛选及其作用机制(英文)[J]. 食品科学,2019,40(22):126−133. [YU Z, WU S J, ZHAO W Z, et al. Screening and mechanism of ACE inhibitory peptides in egg white[J]. Food Science,2019,40(22):126−133. doi: 10.7506/spkx1002-6630-20181109-118
[18]	尹歆, 邓放明. 鲢鱼蛋白制备ACE抑制肽的工艺优化[J]. 食品与机械,2012,28(2):147−151. [YIN X, DENG F M. Process optimization of preparation of ACE inhibitory peptide from silver carp protein[J]. Food & Machinery,2012,28(2):147−151.
[19]	郑炯, 邓惠玲, 阚建全. 响应面法优化猪血红蛋白制备ACE抑制肽的酶解工艺条件[J]. 食品科学,2012,33(23):209−214. [ZHENG J, DENG H L, KAN J Q. Optimization of enzymatic hydrolysis conditions for preparation of ACE inhibitory peptide from porcine hemoglobin by response surface methodology[J]. Food science,2012,33(23):209−214.
[20]	贺磊. 魔芋ACE抑制肽制备技术及理化性质研究[D]. 西安: 陕西科技大学, 2017. HE L. Study on preparation technology and physicochemical properties of ACE inhibitory peptide from taro[D]. Xi’an: Shanxi University of Science and Technology, 2017.
[21]	谭力铭, 裴海生, 赵丹丹, 等. 超微冷冻粉碎处理下酸枣仁蛋白提取工艺优化[J]. 食品工业科技,2020,41(23):122−128. [TAN L M, PEI H S, ZHAO D D, et al. Optimization of extraction process of jujube kernel protein by ultrafine freezing pulverization[J]. Science and Technology of Food Industry,2020,41(23):122−128.
[22]	国家技术监督局. GB/T 5009.5-2016食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016. State Bureau of Technical Supervision. GB/T 5009.5-2016, Determination of protein in food of national standard for food safety [S]. Beijing: Standards Press of China, 2016.
[23]	国家技术监督局. GB/T 5009.3-2016食品中水分的测定[S]. 北京: 中国标准出版社, 2016. State Bureau of Technical Supervision. GB/T 5009.3-2016, Determination of moisture in food of the national standard for food safety [S]. Beijing: Standards Press of China, 2016.
[24]	国家技术监督局. GB/T 5009.4-2016食品中灰分的测定[S]. 北京: 中国标准出版社, 2016. State Bureau of Technical Supervision. GB/T 5009.4-2016, Determination of ash content in food of national standard for food safety [S]. Beijing: Standards Press of China, 2016.
[25]	国家技术监督局. GB/T 5009.6-2016食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016. State Bureau of Technical Supervision. GB/T 5009.6-2016, Determination of fat in food of national standard for food safety [S]. Beijing: Standards Press of China, 2016.
[26]	国家技术监督局. GB/T 5009.10-2016植物类食品中粗纤维的测定[S]. 北京: 中国标准出版社, 2016. State Bureau of Technical Supervision. GB/T 5009.10-2016, Determination of crude fiber in plant foods [S]. Beijing: Standards Press of China, 2016.
[27]	国家技术监督局. SN/T 4260-2015出口植物源食品中粗多糖含量的测定[S]. 北京: 中国标准出版社, 2015. State Bureau of Technical Supervision. SN/T 4260-2015, Determination of crude polysaccharide content in exported plant-derived food [S]. Beijing: Standards Press of China, 2015.
[28]	赵节昌. 响应面法优化酸枣仁蛋白提取工艺[J]. 食品科学,2013,34(16):134−138. [ZHAO J C. Optimization of extraction process of jujube kernel protein by response surface methodology[J]. Food Science,2013,34(16):134−138. doi: 10.7506/spkx1002-6630-201316027
[29]	EGGUM B. Comments on report of a joint FAO/WHO expert consultation on protein quality evaluation, Rome 1990[J]. Zeitschrift für Ernährungswissenschaft,1991,30(2):81−88. doi: 10.1007/BF01610063
[30]	LEE J K, HONG S, JEON J K, et al. Purification and characterization of angiotensin I converting enzyme inhibitory peptides from the rotifer, Brachionus rotundiformis[J]. Bioresource Technology,2009,100(21):5255−5259. doi: 10.1016/j.biortech.2009.05.057
[31]	王升光, 于帅, 孟凡刚, 等. 酶法制备大豆肽的相对分子量分布及降压作用研究[J]. 食品工业科技,2018,39(1):46−51. [WANG S G, YU S, MENG F G, et al. Study on relative molecular weight distribution and antihypertensive effect of soybean peptide prepared by enzymatic method[J]. Science and Technology of Food Industry,2018,39(1):46−51.
[32]	LIU X, ZHANG M, SHI Y, et al. Production of the angiotensin I converting enzyme inhibitory peptides and isolation of four novel peptides from jellyfish (Rhopilema esculentum) protein hydrolysate[J]. J Sci Food Agric,2016,96(9):3240−3248. doi: 10.1002/jsfa.7507
[33]	朱俊向, 于丁一, 宋玉凤, 等. 动物蛋白水解酶法制备南极磷虾多肽及其抗氧化活性[J]. 中国调味品,2019,44(4):104−107. [ZHU J X, YU D Y, SONG Y F, et al. Preparation and antioxidant activity of krill polypeptides from animal proteolytic enzymes[J]. Chinese Seasoning,2019,44(4):104−107. doi: 10.3969/j.issn.1000-9973.2019.04.022
[34]	韩晓燕, 包郁明, 辛凤姣, 等. 棉籽蛋白酶解物的制备及其抗菌活性[J]. 中国农业科学,2016,49(15):3019−3029. [HAN X Y, BAO Y M, XIN F J, et al. Preparation and antibacterial activity of cottonseed protease hydrolysate[J]. Scientia Agricultura Sinica,2016,49(15):3019−3029. doi: 10.3864/j.issn.0578-1752.2016.15.016
[35]	苏银杰. 酪蛋白酶解特性的研究[D]. 郑州: 河南工业大学, 2013. SU Y J. Study on enzymatic hydrolysis characteristics of casein[D]. Zhengzhou: Henan University of Technology, 2013.
[36]	张维. 工业大麻籽蛋白的制备与功能特性研究[D]. 无锡: 江南大学, 2008. ZHANG W. Preparation and functional characteristics of hemp seed protein[D]. Wuxi: Jiangnan University, 2008.
[37]	JAIN A, PRAKASH M, RADHA C. Extraction and evaluation of functional properties of groundnut protein concentrate[J]. Journal of Food Science & Technology,2015,52(10):1−8.
[38]	许英一, 王宇, 林巍. 燕麦蛋白理化性质研究[J]. 安徽农业大学学报,2018,45(3):385−388. [XU Y Y, WANG Y, LIN W. Study on physicochemical properties of oat protein[J]. Journal of Anhui Agricultural University,2018,45(3):385−388.
[39]	LI G H, LE G W, SHI Y H. Angiotensin I-converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects[J]. Nutrition Research,2004,24(7):469−486. doi: 10.1016/S0271-5317(04)00058-2
[40]	TOMOTAKE H, SHIMAOKA I, KAYASHITA J, et al. Physicochemical and functional properties of buckwheat protein product.[J]. Journal of Agricultural & Food Chemistry,2002,50(7):2125.
[41]	ZHU K X, SUN R H, CHEN R C, et al. Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation[J]. Food Chemistry,2010,123(4):1163−1169. doi: 10.1016/j.foodchem.2010.05.081
[42]	MUTILANGI W A M, PANYAM D, KILARA A. Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate[J]. Journal of Food Science,2010,61(2):270−275.
[43]	AGYARE K K, ADDO K, XIONG Y L. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt[J]. Food Hydrocolloids,2009,23(1):72−81. doi: 10.1016/j.foodhyd.2007.11.012
[44]	蒋菁莉. 牦牛乳酪蛋白降血压肽酶法制备及功能评价[D]. 北京: 中国农业大学, 2007. JIANG J L. Preparation and function evaluation of yak cheese proteinase-lowering peptidase[D]. Beijing: China Agricultural University, 2007.
[45]	李莹. 泥鳅蛋白源ACE抑制肽的酶法制备及其降压活性研究[D]. 南京: 南京农业大学, 2012. LI Y. Enzymatic preparation of ACE inhibitor peptide from loach protein and its antihypertensive activity[D]. Nanjing: Nanjing Agricultural University, 2012.

[1]	HUANG Fan, ZHANG Ting, LIU Xiao, WANG Xiaoping, TANG Xiaobo, WANG Yun, LI Chunhua, XIA Chen. Analysis of Characteristic Aroma Components of Sichuan Dark Tea[J]. Science and Technology of Food Industry, 2023, 44(12): 328-336. DOI: 10.13386/j.issn1002-0306.2022070344
[2]	YANG Ting, SHEN Shiyan, WANG Zhineng, YANG Liu, SHANG Shixiong, CUI Jie, YING Xiongmei. Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods[J]. Science and Technology of Food Industry, 2021, 42(19): 43-55. DOI: 10.13386/j.issn1002-0306.2020120282
[3]	YANG Ying-di, LI Min, PENG Bang-zhu. Research on the Metabolism of Aroma Components in Apple Cider[J]. Science and Technology of Food Industry, 2018, 39(19): 314-320. DOI: 10.13386/j.issn1002-0306.2018.19.055
[4]	WANG Li-xia, LIU Ying, GAO Han, HE Jun-ping. Analysis of aroma components in red raspberry before and after fermentation[J]. Science and Technology of Food Industry, 2018, 39(6): 217-222. DOI: 10.13386/j.issn1002-0306.2018.06.039
[5]	LI Yan-jie, HUANG Jia-jia, DONG Fang, SU Xin-guo, DU Bing. Effects of electron beam irradiation on sterilization and aroma components of three spices[J]. Science and Technology of Food Industry, 2017, (16): 19-23. DOI: 10.13386/j.issn1002-0306.2017.16.005
[6]	WANG Bao-chun, XIE Min-hua, WANG Xue-xi, WU Xiao-hua, CHEN Bai, ZHANG Xin, NIU Ji-jun. Effects of 1-MCP treatment on fruit quality and aroma components of Huaniu apples during cold storage[J]. Science and Technology of Food Industry, 2017, (07): 331-339. DOI: 10.13386/j.issn1002-0306.2017.07.056
[7]	HAN Zong-yuan, LI Xiao-jing, YANG Yu-hong, WANG Nan, LIU Yun-nan, WANG Jia-qing, XIAO Zhi-gang. Study on the quality and aroma components in raspberry juice[J]. Science and Technology of Food Industry, 2016, (15): 270-275. DOI: 10.13386/j.issn1002-0306.2016.15.044
[8]	YANG Jun, YIN Jie, LIU Qin, ZHU Li-yun, WU Jun-qing, ZHANG Chun-miao, JIN Hao, ZHANG Yong- jun, GAO Yong-sheng, SONG Lin-zhen. Preparation,nutrition and aroma components analysis of bayberry extract[J]. Science and Technology of Food Industry, 2016, (13): 290-294. DOI: 10.13386/j.issn1002-0306.2016.13.051
[9]	LI A-min, WANG Xiao-rong, JIANG He-ti. Research of the change of the aroma components in the kiwi spirit during aging[J]. Science and Technology of Food Industry, 2015, (09): 281-286. DOI: 10.13386/j.issn1002-0306.2015.09.053
[10]	MENG Ai-li, PANG Xiao-li, WEN Shun-wei, WEI Qiu-yi, SI Hui-qing. Analysis of aroma characteristics and aroma components from mengding yellow tea[J]. Science and Technology of Food Industry, 2014, (18): 106-112. DOI: 10.13386/j.issn1002-0306.2014.18.014

Supplements (0)

Cited By

Cited by

Periodical cited type(11)

1.	毕海心，段珺婕，周宇轩，赵前程，李智博. 抑菌性纳米颗粒的制备方法及在食品保鲜领域的应用进展. 食品安全质量检测学报. 2024(05): 12-22 .
2.	石彬，冉曜琦，李咏富，龙明秀，何扬波，罗其琪，李伟. 百香果与柠檬对贵州红酸汤发酵品质的影响. 食品安全质量检测学报. 2024(05): 237-245 .
3.	傅雯雯，曾小芸，李静雯，周崇冰，黄凌，谭飔. 胭脂萝卜花色苷活性智能指示膜的制备及其特性分析. 食品工业. 2024(03): 45-49 .
4.	江东阳，李楠楠，黄海源，周泽广，卢彦越，钟磊. 淀粉/羧甲基纤维素/甘油可降解复合膜的制备及性能研究. 林产化学与工业. 2024(02): 94-102 .
5.	蔡秋爽，李鸿梅，何嘉欣，张立世. 改性玉米苞叶纤维素/纳米滑石粉/豌豆淀粉复合膜的制备及性能表征. 食品工业科技. 2023(04): 287-295 . 本站查看
6.	蔡文琪，李泽坤，翟佳乐，陈宇，唐旭，李晓钰，杨立娜. 大豆种皮纤维素薄膜的制备及性能研究. 包装与食品机械. 2023(01): 1-7+13 .
7.	刘忠，徐艳，朱荣耀，赵志强. 纳米银的制备及其应用研究进展. 天津科技大学学报. 2023(02): 75-80 .
8.	黄舒琦，陈熠，李慧玲，范丽萍，王楠. KGM/PEC/TiO_2复合膜的制备及其性能研究. 食品工业. 2023(06): 31-38 .
9.	房迅，王嘉伟，吴迎花，屈靖朝，李锦辉，郭少波，刘智峰. 银纳米颗粒的制备、抑菌机制及应用的研究进展. 化工技术与开发. 2023(08): 33-37 .
10.	张朝涛，王春慧，李雪，石洪玮，刘贵巧，高光晔，毛雪飞. 酶提取-单颗粒电感耦合等离子质谱法分析樱桃番茄纳米银颗粒及其吸收规律研究. 中国无机分析化学. 2023(12): 1271-1281 .
11.	葛瑾，杨钧翔，李金金，刘玲，贾晓昱，张鹏，李江阔. 果蔬绿色防腐包装材料及其应用效果研究进展. 食品科技. 2022(08): 21-27 .