Publisher: Taylor & Francis Ltd
E-ISSN: 1532-2386|18|4|934-944
ISSN: 1094-2912
Source: International Journal of Food Properties, Vol.18, Iss.4, 2015-04, pp. : 934-944
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Abstract
In this study, douchi and soypaste, representative soy-fermented foods in China, were investigated as intact food materials on the stability of their angiotensin I-converting enzyme inhibitory activities during processing and simulated gastrointestinal digestion. Results showed that the angiotensin I-converting enzyme inhibitory activities of most samples tested, including active fractions by gel filtration from a potent soypaste sample, could be well-preserved or even enhanced after treating at 120°C, pH 2–10 or digesting with pepsin, trypsin, and chymotrypsin. The total angiotensin I-converting enzyme inhibitory activities of the products after processing and digestion considerably depended on the active inhibitors originally generated during their manufacturing. These findings indicated great potential of douchi and soypaste to exert hypotensive effect upon ingestion and provided support on developing antihypertensive functional soy-fermented foods or components by manufacturing products with good angiotensin I-converting enzyme inhibitory activity.
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