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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 961-967
Heat treatments of peptides from oyster (Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity
Zixuan Guo1 • Fujunzhu Zhao2 • Hui Chen1 • Maolin Tu1 • Shuaifei Tao1 • Zhenyu Wang1 • Chao Wu1 • Shudong He1 • Ming Du1
1 School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China 2 Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, State College, Pennsylvania 16802, USA
ABSTRACT
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC50 values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/ mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.
KEYWORD
Oyster ㆍ Peptides ㆍ Molecular weight ㆍ Digestibility ㆍ ACE
Food Science and Biotechnology 2020 ; 29(7): 961-967
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