Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types

文献类型： 外文期刊

第一作者： Zhao, Rui

作者： Zhao, Rui;Li, Jian;Zhao, Rui;Lu, Shuwen;Shen, Huifang;Wang, Yao;Gao, Yang;Shen, Xinting;Wang, Fei;Wu, Jiawu;Chen, Kaixin;Yao, Xinmiao;Zhao, Rui;Li, Shaozhen;Liu, Wenhui;Zhao, Rui;Lu, Shuwen;Shen, Huifang;Wang, Yao;Gao, Yang;Shen, Xinting;Wang, Fei;Wu, Jiawu;Chen, Kaixin;Yao, Xinmiao;Zhao, Rui;Lu, Shuwen;Shen, Huifang;Wang, Yao;Gao, Yang;Shen, Xinting;Wang, Fei;Wu, Jiawu;Chen, Kaixin;Yao, Xinmiao

作者机构：

关键词： DPP-IV inhibitory peptide; pretreatment; enzymatic hydrolysis performance; processing properties

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 2 期

页码：

收录情况： SCI

摘要： The choice of appropriate proteases and pretreatment methods significantly influences the preparation of bioactive peptides. This study aimed to investigate the effects of different pretreatment methods on the hydrolytic performance of diverse proteases during the production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides derived from wheat and their foaming and emulsion properties. Dry heating, aqueous heating, and ultrasound treatment were employed as pretreatments for the protein prior to the enzymatic hydrolysis of wheat gluten. FTIR analysis results indicated that all pretreatment methods altered the secondary structure of the protein; however, the effects of dry heating treatment on the secondary structure content were opposite to those of aqueous heating and ultrasound treatment. Nevertheless, all three methods enhanced the protein solubility and surface hydrophobicity. By using pretreated proteins as substrates, five different types of proteases were employed for DPP-IV inhibitory peptide production. The analysis of the DPP-IV inhibitory activity, degree of hydrolysis, and TCA-soluble peptide content revealed that the specific pretreatments had a promoting or inhibiting effect on DPP-IV inhibitory peptide production depending on the protease used. Furthermore, the pretreatment method and the selected type of protease collectively influenced the foaming and emulsifying properties of the prepared peptides.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序