Storage Stability of Wheat Bran Proteases for Producing Angiotensin I-converting Enzyme Inhibitory Peptides

• NOGATA Yoichi

  National Agricultural Research Center for Western Region

• SAITO Takeshi

  National Agricultural Research Center for Western Region

• ABE Daigo

  National Agricultural Research Center for Western Region

• YOSHIDA Atsuko

  Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University

• OHTA Hideaki

  Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University

抄録

The stability of wheat bran proteases for producing angiotensin I-converting enzyme (ACE) inhibitory peptides during storage was investigated. The aspartic proteinase activity upon storage at 15, 20, and 30°C was > 90% of initial levels after 30 days, while storage at 40 and 50°C resulted in levels of 87.3 and 63.1%, respectively. The carboxypeptidase activity remained constant at all temperatures during the storage period. The yields of ACE inhibitory peptides from wheat bran at 15, 20, 30, 40, and 50°C after 30 days were 99.0, 98.0, 97.1, 97.1, and 92.2% of the initial level, respectively. The ACE inhibitory activity of all fractions was > 95% of the initial level. These results indicated that the storage of wheat bran at 15 to 40°C results in maintenance of the ACE inhibitory peptide-producing activity, for at least 30 days.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 19 (2), 313-317, 2013

  公益社団法人 日本食品科学工学会

キーワード

• wheat
• bran
• storage
• angiotensin-converting enzyme
• aspartic proteinase
• carboxypeptidase

詳細情報

• CRID: 1390282679434879616
• NII論文ID: 10031163917
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.19.313
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可