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Title:: Effect of Vinegar Soaking on Black Soybean Protein Fractions Content and Their Corresponding Peptides′ ACE Inhibitory Activity

Author(s):: ZHANG Yue-yuan¹; 2; CHEN Pei-yao¹; 2; LIU Lu¹; 2; JI Hui-fang¹; 2; LI Ling-ling¹; 2; WANG Ling-zhi¹; (1.School of Life Science, Beijing University of Chinese Medicine, Beijing 100102, China; 2.School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100102, China)

Keywords:: Black soybean; Soaking in vinegar; Protein; Peptides; ACE inhibitory activity

PACS:: -

DOI:: 10.11861/j.issn.1000-9841.2017.06.0932

Abstract:: To analyze the variation total protein content and four protein fractions of black soybean and their corresponding peptides′ ACE inhibitory activity after soaking in vinegar, four protein fractions of albumin, gulbulin, prolamin and glutelin were sequentially extracted and then protein contents and molecular weight distribution were measured by Kjeldah method and Tris-Glycine SDS-PAGE, respectively. These four protein fractions were hydrolyzed by pepsin and the hydrolysate was passed through an ultrafiltration membrane(cutting off molecular weight of 3 kD) to collect the ultrafiltrate. The angiotensin I converting enzyme(ACE) inhibitory activity of the peptides was evaluated by RP-HPLC. The results showed that: The total protein content of black soybean changed less than±0.5% after soaking in vinegar for 14 d, while the content of albumin reduced from 55.13%(0 d) to 9.61%(14 d), globulin, prolamin and glutelin contents increased from 7.04%(0 d) to 20.34%(14 d),0.81%(0 d) to 1.72%(14 d) and 21.11%(0 d) to 59.45 %(14 d), respectively. Vinegar soaking made the ACE inhibitory activity of albumin peptides decreased, while those from gulbulin, prolamin and glutelin increased. Among them, glutelin peptides manifested highest increased inhibitory activity from 18.18%(0 d) to 37.58%(14 d). The protein fraction contents of black soybean and ACE inhibitory activity of corresponding peptides significantly changed after vinegar soaking, among them, glutelin content and its peptide ACE inhibitory activity were increased, suggested that the antihypertensive peptides could be further generated from glutelin peptide by using the technology of separation and purification.

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Effect of Vinegar Soaking on Black Soybean Protein Fractions Content and Their Corresponding Peptides′ ACE Inhibitory Activity(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

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