Abstract ▼ AI-Helper

This research was primarily focused on a number of food materials which are commonly used such as soybean, beef, and Hwangtae. After the samples were hydrolysed depending on the enzyme concentration and operation time, Alcalase 2.4L, 1% concentration of the enzyme and 4-hour hydrolysis were determin...

This research was primarily focused on a number of food materials which are commonly used such as soybean, beef, and Hwangtae. After the samples were hydrolysed depending on the enzyme concentration and operation time, Alcalase 2.4L, 1% concentration of the enzyme and 4-hour hydrolysis were determined as the optimum hydrolysis conditions. From analyzing the results of the experiments, Hwangtae showed the highest ACE inhibitory activity, 78.8%. The hydrolysate of Hwangtae was thus refined using ultrafiltration into four different ranges such as below 1kDa, 1-3kDa, 3-10kDa, and above 10kDa. The four Hwangtae hydrolysates were then assessed in order to measure their ACE inhibitory activity and the hydrolysate with 1kDa was found to possess 75.6% of ACE inhibitory activity. Based on these findings, four different fractions were firstly collected after this hydrolysate was successfully separated by ODS AQ column. Amongst them, the HO3 fraction resulted in the lowest IC50 which was 0.56mg/m%. Secondly, HO3 was separated using Vydac column and the HO3V1 fraction was found to contain the least amount of IC50, 0.63mg/mL. Finally, three different fractions were obtained when the HO3V2 fraction was separated using Superdex peptide column. Among the fractions from HO3V2, the amount of IC50 contained in HO3V1P1 was observed to be 0.45mg/mL. ACE inhibitory peptide purified of Hwangtae hydrolysates was may be of benefit in developing antihypertensive functional foods.

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