Stability of an antioxidant peptide extracted from Jinhua ham

Zhu, Chaozhi; Zhang, Wangang; Kang, Zhuang‐Li; Zhou, Guanghong

doi:10.1016/j.meatsci.2013.09.004

Cited by 112 publications

(108 citation statements)

References 34 publications

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“…The reduction in the rate of inhibition might be attributed to the hydrolysis or degradation of the bioactive peptide into immobile fragments under extreme alkaline heating. It was reported that higher pH values are influential for the deamination reaction, which can alter the conformation and structure of the peptides, thus the loss of bioactivity [63].…”

Section: Effect Of Ultrasound Pretreatment On Solubility Of Rapeseed mentioning

confidence: 99%

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

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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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.

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Section: Effect Of Ultrasound Pretreatment On Solubility Of Rapeseed mentioning

confidence: 99%

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

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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show abstract

“…Higher pH values are favorable for the de-amination reaction, which could alter the structure and conformation of peptides leading to the loss of bioactivity [28,29]. Also, it has been reported that with alkaline treatment, the structure of protein isolates in the rice residue was greatly damaged due to the alkaline denaturation [30].…”

Section: Effect Of Ph On Ace-inhibitory Activity Of Jhpmentioning

confidence: 99%

Stability of Angiotensin I-converting Enzyme Inhibitory Activity of Peptides Extracted from Dry-cured Jinhua Ham

Zuo¹,

Zhang²,

Xing³

et al. 2017

JFNR

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Angiotensin I-converting enzyme (ACE) inhibitory activity of peptides extracted from traditional dry-cured Jinhua ham was investigated. The ACE-inhibitory activity was measured after the treatments of heat, NaCl, pH and simulated gastro-intestinal digestion. Peptides possessed an ACE-inhibitory activity of 53.53% at 10 mg/mL and showed a good stability against different heating temperatures (up to 100°C), heating times (up to 60 min) and acid conditions. The NaCl had no significant effects on the ACE-inhibitory activity, while there was a sharp decline under alkaline condition. The ACE-inhibitory activity increased by 4.01% after pepsin treatment and then remained constant after trypsin treatment. The increased ACE-inhibitory activity after pepsin digestion could be explained by the greater exposure of hydrophobic residues. In this study, peptides extracted from Jinhua ham were proved to have ACE-inhibitory activity which showed a good stability against various processing conditions as well as the simulated gastro-intestinal digestion.

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“…In recent years, there have been some reports on fermenting raw pork to fermented meat products, including dry sausage [Visessanguan et al, 2006], semi-dry sausage [Porto--Fett et al, 2008], salami [Tian et al, 2012;Porto-Fett et al, 2010], ham [Zhu et al, 2014], and soongchimchae [Cho et al, 2011]. However, to the best of our knowledge, there have been no studies on the fermentation of raw pork to pork jerky.…”

Section: Introductionmentioning

confidence: 99%

Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

Zhao¹,

Zhang²,

Hong-mei³

et al. 2016

Pol. J. Food Nutr. Sci.

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Stability of an antioxidant peptide extracted from Jinhua ham

Cited by 112 publications

References 34 publications

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

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

Stability of Angiotensin I-converting Enzyme Inhibitory Activity of Peptides Extracted from Dry-cured Jinhua Ham

Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

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