Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates.
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| Title: | Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates. |
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| Authors: | Abdualrahman, Mohammed Adam Yahya1,2, Zhou, Cunshan1, Zhang, Yanyan1, ElGasim Ahmed Yagoub, Abu1,3, Ma, Haile1 mhl@ujs.edu.cn, Mao, Li1, Wang, Kai1 |
| Source: | Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 11p. |
| Subjects: | Sodium caseinate, Protein hydrolysates, Angiotensin I, Angiotensin converting enzyme, Circular dichroism |
| Abstract: | Effects of ultrasound frequency and power density on enzymolysis of sodium caseinate (NaCas) and on the structure of the protein hydrolysate were studied. Enzymolysis kinetics, angiotensin-I converting enzyme (ACE) inhibitory activity, atomic force microscopy (AFM), scanning electron microscopy (SEM), intrinsic fluorescence and the circular dichroism (CD) were determined. Ultrasound significantly ( p < .05) increased the degree of hydrolysis (DH), conversion rates of protein, ACE inhibitory activity and the apparent breakdown rate ( kA) but decreased the apparent constant ( kM). AFM revealed that sonication increased the protein particles diameters, and Rq and Ra values. Fluorescence spectra and SEM images show increases in surface areas of NaCas. CD spectra revealed increases in β-sheet, β-turn and random coil by 20, 5.33 and 5.91%, respectively, and decreased α-helix by 8.82%. Overall, ultrasound successfully improved enzymolysis of NaCas and release more ACE inhibitory activity due to the increases in specific surface area of protein molecule. Practical applications NaCas is a functional ingredient widely used in foods industry, that is, it has beneficial effects on lowering blood pressure by producing ACE inhibitory peptides. Effects of ultrasound frequency and power density were performed to improve the enzymolysis of NaCas and the release of ACE inhibitory peptides. The mechanism of ultrasound on releasing of ACE inhibitory peptides was studied by monitoring the changes in protein structure. Generally, sonication remarkably provided a good reference about the enzymolysis of NaCas and the ACE inhibitory activity in polypeptides industries. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 126564078 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Abdualrahman%2C+Mohammed+Adam+Yahya%22">Abdualrahman, Mohammed Adam Yahya</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Zhou%2C+Cunshan%22">Zhou, Cunshan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Zhang%2C+Yanyan%22">Zhang, Yanyan</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22ElGasim+Ahmed+Yagoub%2C+Abu%22">ElGasim Ahmed Yagoub, Abu</searchLink><relatesTo>1,3</relatesTo><br /><searchLink fieldCode="AR" term="%22Ma%2C+Haile%22">Ma, Haile</searchLink><relatesTo>1</relatesTo><i> mhl@ujs.edu.cn</i><br /><searchLink fieldCode="AR" term="%22Mao%2C+Li%22">Mao, Li</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Wang%2C+Kai%22">Wang, Kai</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Sodium+caseinate%22">Sodium caseinate</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+hydrolysates%22">Protein hydrolysates</searchLink><br /><searchLink fieldCode="DE" term="%22Angiotensin+I%22">Angiotensin I</searchLink><br /><searchLink fieldCode="DE" term="%22Angiotensin+converting+enzyme%22">Angiotensin converting enzyme</searchLink><br /><searchLink fieldCode="DE" term="%22Circular+dichroism%22">Circular dichroism</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Effects of ultrasound frequency and power density on enzymolysis of sodium caseinate (NaCas) and on the structure of the protein hydrolysate were studied. Enzymolysis kinetics, angiotensin-I converting enzyme (ACE) inhibitory activity, atomic force microscopy (AFM), scanning electron microscopy (SEM), intrinsic fluorescence and the circular dichroism (CD) were determined. Ultrasound significantly ( p < .05) increased the degree of hydrolysis (DH), conversion rates of protein, ACE inhibitory activity and the apparent breakdown rate ( kA) but decreased the apparent constant ( kM). AFM revealed that sonication increased the protein particles diameters, and Rq and Ra values. Fluorescence spectra and SEM images show increases in surface areas of NaCas. CD spectra revealed increases in β-sheet, β-turn and random coil by 20, 5.33 and 5.91%, respectively, and decreased α-helix by 8.82%. Overall, ultrasound successfully improved enzymolysis of NaCas and release more ACE inhibitory activity due to the increases in specific surface area of protein molecule. Practical applications NaCas is a functional ingredient widely used in foods industry, that is, it has beneficial effects on lowering blood pressure by producing ACE inhibitory peptides. Effects of ultrasound frequency and power density were performed to improve the enzymolysis of NaCas and the release of ACE inhibitory peptides. The mechanism of ultrasound on releasing of ACE inhibitory peptides was studied by monitoring the changes in protein structure. Generally, sonication remarkably provided a good reference about the enzymolysis of NaCas and the ACE inhibitory activity in polypeptides industries. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpp.13276 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: n/a Subjects: – SubjectFull: Sodium caseinate Type: general – SubjectFull: Protein hydrolysates Type: general – SubjectFull: Angiotensin I Type: general – SubjectFull: Angiotensin converting enzyme Type: general – SubjectFull: Circular dichroism Type: general Titles: – TitleFull: Effects of ultrasound pretreatment on enzymolysis of sodium caseinate protein: Kinetic study, angiotensin-converting enzyme inhibitory activity, and the structural characteristics of the hydrolysates. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Abdualrahman, Mohammed Adam Yahya – PersonEntity: Name: NameFull: Zhou, Cunshan – PersonEntity: Name: NameFull: Zhang, Yanyan – PersonEntity: Name: NameFull: ElGasim Ahmed Yagoub, Abu – PersonEntity: Name: NameFull: Ma, Haile – PersonEntity: Name: NameFull: Mao, Li – PersonEntity: Name: NameFull: Wang, Kai IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 12 Text: Dec2017 Type: published Y: 2017 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 41 – Type: issue Value: 6 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
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