ANGIOTENSIN-CONVERTING ENZYME (ACE) INHIBITORY POTENTIAL OF HAZELNUT PROTEIN AND TRYPSIN HYDROLYSATES
Evren Çağlar Eroğlu, Salih Aksay
Strony: 633-638
Opublikowano: 6 Jun 2016
Wyświetlenia: 2,837
Pobrania: 520
Streszczenie: Plant proteins and enzymatically produced bioactive peptides have attracted due to their healthpromoting potential and minimizing disease risk in functional foods. In this study angiotensinconverting enzyme (ACE) inhibitory effect of hazelnut protein and its trypsin hydrolysates for 60 and 120 minutes at 37oC were examined. ACE inhibition percent of protein isolate and hydrolysates were about 80 % and 90 % respectively. The IC50 concentrations of trypsin hydrolysates were 5.06, 0.59, and 0.57 mg protein/ml respectively. Hazelnut protein and hydrolysates have reasonable inhibition in comparison to corn, gluten, soy, legume proteins and their hydrolysates.
Słowa kluczowe: hazelnut, bioactive peptides, angiotensin-converting enzyme, ace
Cytowanie artykułu: Evren Çağlar Eroğlu, Salih Aksay. ANGIOTENSIN-CONVERTING ENZYME (ACE) INHIBITORY POTENTIAL OF HAZELNUT PROTEIN AND TRYPSIN HYDROLYSATES. Journal of International Scientific Publications: Agriculture & Food 4, 633-638 (2016). https://www.scientific-publications.net/en/article/1001080/
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