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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Nutrition and Sustainable Diets
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1476134
This article is part of the Research Topic Trends on Valorization of Agri-Food Waste Through Green Technologies View all articles

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by Plastein reaction derived from tiger nut (Cyperus esculentus)

Provisionally accepted
Shi Junhua Shi Junhua 1*Yang Zhuo Yang Zhuo 1Xu Ming Xu Ming 1Zhao Guogang Zhao Guogang 2Gao Yawen Gao Yawen 1Zheng Hongyan Zheng Hongyan 1Feng Ji Feng Ji 3
  • 1 College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
  • 2 Cybersecurity Academy, Changchun University, Changchun, PR China, changchun, China
  • 3 Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130000, PR China, changchun, China

The final, formatted version of the article will be published soon.

    The development of peptides derived from plants, which have potential anti-angiotensin converting enzyme (ACE) activity and other bioactivities, are of scientific interest. ACE inhibitory peptide (CLPP, the ACE inhibitory rate is 76.52 ± 1.07%) was obtained by hydrolysis of tiger nut (Cyperus esculentus) protein with alkaline protease. The plastein product (PCLPP, the ACE inhibitory rate is 85 ± 2.33%) was prepared by modifying CLPP with a plastein reaction. The results of SEM, IR, and XRD show that the structure of PCLPP is different from that of CLPP. The results of differential scanning calorimetry, fluorescence, and free amino analysis showed that the reaction was carried out by aggregation and condensation. These results suggest that the plastein reaction may be an effective method to increase the variety of bioactive peptides.

    Keywords: Protease, Plastein reaction, angiotensin converting enzyme, Cyperus esculentus, Tiger nut

    Received: 05 Aug 2024; Accepted: 13 Dec 2024.

    Copyright: © 2024 Junhua, Zhuo, Ming, Guogang, Yawen, Hongyan and Ji. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Shi Junhua, College of Food Science and Engineering, Jilin Agricultural University, Changchun, China

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