The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein

The effects of ultrasonic treatment during proteolysis on kinetic characterisation of the hydrolysis of defatted wheat germ protein (DWGP), and on ACE-inhibitory activity of the hydrolysate, were investigated. The effects of ultrasonic pretreatment on the release of peptides with ACE-inhibitory were also studied. The results showed that the value of kA for DWGP hydrolysis under ultrasonic irradiation increased by about 22.2%, and KM decreased about 13.0%, compared with that obtained without ultrasound. Analysis of ACE-inhibitory activity indicated that ultrasound during enzyme treatments had less effect on the ACE-inhibitory activity, while ultrasonic pretreatment caused a 21.0–40.7% increase in ACE-inhibitory activity of DWGP hydrolysate. Analyses of hydrophobicity, microstructure, and amino acid composition revealed that ultrasonic pretreatment could accelerate the release of hydrophobic amino acids from DWGP during enzymatic hydrolysis. In conclusion, ultrasonic treatment during proteolysis could facilitate the enzymatic hydrolysis of DWGP, whereas ultrasonic pretreatment could promote the release of ACE-inhibitory peptides from DWGP during enzymatic hydrolysis.