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International Journal of Food Properties Volume 15, 2012 - Issue 5
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Original Articles

Modification of Soybean Protein Hydrolysates by Alcalase-Catalyzed Plastein Reaction and the ACE-Inhibitory Activity of the Modified Product In Vitro

Bo Gao Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, P.R. China
&
Xin-Huai Zhao Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, P.R. China; Department of Food Science, Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, P.R. ChinaCorrespondence[email protected]
Pages 982-996 | Received 10 May 2010, Accepted 18 Jul 2010, Published online: 17 Aug 2012

Citations (16)

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Read on this site (4)

Guang-long Yao, Yu Chai, Jian Chen & You-gen Wu. (2017) Separation and identification of ACE inhibitory peptides from cashew nut (Anacardium occidentale Linnaeus) protein. International Journal of Food Properties 20:sup1, pages S981-S991.
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Jin-Long Xu, Jia-Nan Pang, Fang-Fang Chen, Tie-Jing Li & Xin-Huai Zhao. (2017) Antihypertensive activities of the plasteins derived from casein hydrolysates in spontaneously hypertensive rats. CyTA - Journal of Food 15:1, pages 105-109.
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Yang Zhang & Xin-Huai Zhao. (2014) In Vitro Angiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion. International Journal of Food Properties 17:7, pages 1577-1590.
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Xin-Huai Zhao & Jia-Tian Song. (2014) Evaluation Of Antioxidant Properties In Vitro of Plastein-Reaction-Stressed Soybean Protein Hydrolysate. International Journal of Food Properties 17:1, pages 152-162.
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Articles from other publishers (12)

Francisca Bravo, Enrique Calvo, Rafael López-Villalba, Cristina Torres-Fuentes, Begoña Muguerza, Almudena García-Ruiz & Diego Morales. (2023) Valorization of Chicken Slaughterhouse Byproducts to Obtain Antihypertensive Peptides. Nutrients 15:2, pages 457.
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Manuel Felix, Maria Cermeño & Richard J. FitzGerald. (2021) Structure and in vitro bioactive properties of O/W emulsions generated with fava bean protein hydrolysates. Food Research International 150, pages 110780.
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Veymar G. Tacias-Pascacio, Roberto Morellon-Sterling, El-Hocine Siar, Olga Tavano, Ángel Berenguer-Murcia & Roberto Fernandez-Lafuente. (2020) Use of Alcalase in the production of bioactive peptides: A review. International Journal of Biological Macromolecules 165, pages 2143-2196.
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Yue Hu, You Li & Xinqi Liu. (2020) Soybean peptides promote yoghurt fermentation and quality. Biotechnology Letters 42:10, pages 1927-1937.
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Guofu Yi, He Li, Menglan Liu, Zhiwei Ying, Jian Zhang & Xinqi Liu. (2020) Soybean protein‐derived peptides inhibit inflammation in LPS‐induced RAW264.7 macrophages via the suppression of TLR4‐mediated MAPK‐JNK and NF‐kappa B activation. Journal of Food Biochemistry 44:8.
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Dandan Gao, Penghui Guo, Xin Cao, Lili Ge, Hongxin Ma, Hao Cheng, Yiqiang Ke, Shien Chen, Gongtao Ding, Ruofei Feng, Zilin Qiao, Jialin Bai, Nurul I. Nordin & Zhongren Ma. (2020) Improvement of chicken plasma protein hydrolysate angiotensin I‐converting enzyme inhibitory activity by optimizing plastein reaction. Food Science & Nutrition 8:6, pages 2798-2808.
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Anthony Temitope Idowu & Soottawat Benjakul. (2019) Bitterness of fish protein hydrolysate and its debittering prospects. Journal of Food Biochemistry 43:9.
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Chibuike Chinedu Udenigwe & Subin Raj Cheri Kunnumal Rajendran. (2016) Old products, new applications? Considering the multiple bioactivities of plastein in peptide-based functional food design. Current Opinion in Food Science 8, pages 8-13.
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Quyen Nguyen, Navam Hettiarachchy, Srinivas Rayaprolu, Srinivas Jayanthi, Suresh Thallapuranam & Pengyin Chen. (2016) Physicochemical Properties and ACE-I Inhibitory Activity of Protein Hydrolysates from a Non-Genetically Modified Soy Cultivar. Journal of the American Oil Chemists' Society 93:4, pages 595-606.
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Xiao Liu, Teng Li, Boyan Liu, Hongfei Zhao, Fang Zhou & Bolin Zhang. (2016) An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread. Journal of Food Quality 39:1, pages 3-12.
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Min Gong, Aishwarya Mohan, Angus Gibson & Chibuike C. Udenigwe. (2015) Mechanisms of plastein formation, and prospective food and nutraceutical applications of the peptide aggregates. Biotechnology Reports 5, pages 63-69.
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Mei-Ling Zhang & Xin-Huai Zhao. (2014) In Vitro Calcium-Chelating and Platelet Anti-Aggregation Activities of Soy Protein Hydrolysate Modified by the Alcalase-Catalyzed Plastein Reaction . Journal of Food Biochemistry 38:3, pages 374-380.
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