Keywords
Angiotensin-Converting Enzyme Inhibitory Peptide, Debittering, Electronic Tongue, Flavor Enzyme, Activated Carbon, &Beta,-Cyclodextrin
Abstract
Flavor enzymes, activated carbon, and ¦Â-cyclodextrin were used to debitterize rice protein hydrolyzate. Electronic tongue technology was used to evaluate the debittering effect. High-performance liquid chromatography was used to evaluate the angiotensin-converting enzyme activity of the hydrolyzate before and after debittering. Changes in inhibitory effects and explore the optimal debittering process for rice protein hydrolyzate. The results show that the optimal processing conditions for flavor enzymatic debittering are 2.5% enzyme addition, 20 min hydrolysis time, and hydrolysis pH 5.8; the optimal processing conditions for activated carbon debittering are 2.0% activated carbon dosage, 60¡ãC liquid temperature, and The time is 20 minutes and the pH of the feed solution is 7.0; the optimal processing condition for debittering ¦Â-cyclodextrin is 10% ¦Â-cyclodextrin embedding for 30 minutes.
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Original research done by Wu Yongning, Gong Zhiyong, Yi Qing, Wang Shen, Hu Qinling, Zheng Liangqing
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