|
KMID : 1007520200290070961
|
|
Food Science and Biotechnology
2020 Volume.29 No. 7 p.961 ~ p.967
|
|
|
Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity
|
|
Guo Zixuan
Zhao Fujunzhu
Chen Hui
Tu Maolin
Tao Shuaifei
Wang Zhenyu
Wu Chao
He Shudong
Du Ming
|
|
|
Abstract
|
|
|
|
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC50 values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.
|
|
|
KEYWORD
|
|
|
Oyster, Peptides, Molecular weight, Digestibility, ACE
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|