Separation and identification of ACE inhibitory peptides from defatted walnut meal

文献类型： 外文期刊

第一作者： Chen, Yonghao

作者： Chen, Yonghao;Dong, Ningguang;Zhang, Yunqi;Lu, Xiaodan;Hao, Yanbin;Qi, Jianxun;Li, Jun

作者机构：

关键词： Walnut peptide; ACE inhibitory activity; Purification; Identification; Amino acid sequence

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

ISSN： 1438-2377

年卷期： 2020 年 246 卷 10 期

页码：

收录情况： SCI

摘要： The peptide obtained from walnut protein enzymatic hydrolysate had high ACE inhibitory activity. Through centrifugation, ultrafiltration, gel chromatography and high performance liquid chromatography (HPLC), the walnut oligo-peptide, which was denoted as P4-c with high ACE inhibitory activity was obtained. Three novel ACE inhibitory peptides, GVVPHN, EHSLDPLK and KTLLNFGPN, were identified from P4-c by high-resolution ion mobility mass spectrometry (IM-MS). The three novel ACE inhibitory peptides possessed good ACE inhibitory activity and the fraction GVVPHN had high ACE inhibitory activity with 27.3 mu mol L(-1)of IC50. The molar percentage of hydrophobic amino acids in the peptide GVVPHN was 50% while the hydrophobic amino acid contents of EHSLDPLK and KTLLNFGPN were 37.5% and 44.4%, respectively, which indicates ACE inhibitory activities were hydrophobicity of amino acid-dependent.

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