Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Abstract

The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

Stability to thermal treatment of dipeptidyl peptidase‐IV inhibitory activity of a boarfish (Capros aper) protein hydrolysate when incorporated into tomato‐based products

“…However, the angiotensin‐converting enzyme inhibitory activity mediated by the rapeseed and casein‐derived protein hydrolysate/peptides significantly decreased when heated at temperatures above 100 °C. However, it should be noted that the duration of thermal treatment was 1 and 2 h, respectively (Wu et al ., 2014; Wali et al ., 2017). Antioxidant peptides derived from Jinhua ham were shown to be less thermostable than the protein hydrolysate/peptides described above (Zhu et al ., 2014).…”

“…The results reported herein are consistent with the findings of Lai et al (2016), who showed that walnut protein hydrolysates were stable and retained their antioxidant activity following heat treatment at 65°C 9 30 min and 121°C 9 20 min. Furthermore, the bioactivity exhibited by rapeseed, tuna cooking juice and bovine casein-derived protein hydrolysate/ peptides was reported to be stable when subjected to temperatures in the range 0-100°C (Hwang, 2010;Wu et al, 2014;Wali et al, 2017). However, the angiotensin-converting enzyme inhibitory activity mediated by the rapeseed and casein-derived protein hydrolysate/ peptides significantly decreased when heated at temperatures above 100°C.…”

“…To date, information regarding the influence of routinely used industrial processing and storage conditions on the bioactivity, in particular the potential anti‐diabetic activity, of protein hydrolysates when incorporated into different food matrices is limited. The majority of the research reported to date in this area has been performed with aqueous solutions of protein hydrolysates/peptides and not with delivery vehicles containing the functional protein hydrolysate/peptide ingredient (Hwang, 2010; Wu et al ., 2014; Zhu et al ., 2014; Lai et al ., 2016; Wali et al ., 2017; Rivero‐Pino et al ., 2020).…”

A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches

“…Thus, more potent ACE inhibitory [94] and antioxidant [95] peptides were released after applying an ultrasound step before hydrolysis of wheat protein. More recently, the improvement of the ACE inhibitory activity of rapeseed protein hydrolyzates has been demonstrated [96]. Ultrasound has also been employed to increase the bioactivities of hydrolyzates from animal proteins such as milk and whey protein [88,97] and ovotransferrin [98].…”

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

“…Lately, scientists have been testing enzymatic hydrolysis carried out after or during the application of non-thermal techniques, such as high pressure, ultrasound or microwave. The global conclusions are that high hydrostatic pressure and ultrasound pre-treatment improve the efficacy of enzymatic hydrolysis and the consequent release of bioactive peptides [60][61][62][63]. Regarding the protein structure, the tertiary and quaternary structures are generally affected by high-pressure treatment, while the secondary structures tend to be maintained.…”