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Zheng Y.,Shaanxi Normal University | Zheng Y.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Li Y.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Zhang Y.,Shaanxi Normal University | And 3 more authors.
Journal of Food Science and Technology | Year: 2015

Limited hydrolysates ranging from 6.82 to 16.74 % degree of hydrolysis (DH) were produced from palm kernel expeller protein (PKP) using Alcalase. The nutritional value, physicochemical and functional properties of PKP and the hydrolysates, especially effects of DH, pH, ionic strength and temperature on these properties were studied. Results showed that all the hydrolysates showed higher nutritive value, better thermal stability and solubility (70.68–99.13 g/100 g) than PKP. The surface hydrophobicity, emulsifying properties and foaming activity were improved by limited enzymatic hydrolysis (DH: 6.82 to 11.72 %), whereas the foam stability, viscosity, water and oil holding capacity were negatively correlated with DH. Increase in ionic strength (from 0 to 0.4 mol/L) or temperature (from 30 to 50 °C) enhanced the solubility, emulsifying properties and foaming activity. But high temperature remarkably weakened the foaming properties and viscosity. Solubility, surface hydrophobicity and molecular weight influenced the emulsifying and foaming properties. PKP and the hydrolysates were good protein source. © 2015, Association of Food Scientists & Technologists (India).


Li Y.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Zheng Y.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Zhang Y.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Liu L.,Coconut Research Institute of Chinese Tropical Agriculture Academic | Zhao S.,Coconut Research Institute of Chinese Tropical Agriculture Academic
RSC Advances | Year: 2016

Coconut cake globulin hydrolysates (CCGH) with high ACE inhibitory activity (52.16%) were obtained by the sequential digestion of alcalase, flavourzyme, pepsin and trypsin assisted by high pressure pretreatment. It was found that systolic blood pressure of spontaneously hypertensive rats was reduced markedly (P < 0.05) after single and chronic oral administration of CCGH. CCGH were separated by ultrafiltration, Sephadex G-15 gel chromatography and RP-HPLC. Finally, two peptides Pro-Gln-Phe-Tyr-Trp (739.84 Da) and Val-Val-Leu-Tyr-Arg (648.81 Da) were identified. Their IC50 (the concentration of peptide that is required to inhibit 50% of ACE activity) were 0.104 ± 0.012 and 0.244 ± 0.026 mg mL-1. The two peptides exhibited potent non-competitive ACE inhibition and relatively good stability against gastrointestinal enzyme digestion. Furthermore, the two peptides could significantly lower the endothelin-1 content, and protect vascular endothelial cells from reactive oxygen species mediated damage. The results showed that coconut cake globulin could be effectively bioconverted to produce bioactive peptides, which could be used as a functional food ingredient to control ACE activity. © 2016 The Royal Society of Chemistry.

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