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Original Research Article | OPEN ACCESS

Effect of mono- and dual frequency power ultrasound assisted enzymolysis on the degree of hydrolysis and ACE inhibitory activity of Stevia protein hydrolysates

Mohammed Abdalbasit A Gasmalla1,2, Abubakr Musa1,3, Faisal N Awad1, Habtamu Admassu4, Haile Ma1

1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; 2Department of Nutrition & Food Technology, Faculty of Science and Technology, Omdurman Islamic University, PO Box 382, 14415 Khartoum; 3Sugar Institute, University of Gezira, PO Box 20, Wad madani, Sudan, 4Department of Food Process Engineering, Addis Ababa Science and Technology University, PO Box 16417, 1000 Addis Ababa, Ethiopia.

For correspondence:-  Haile Ma   Email: mhl@ujs.edu.cn   Tel:+8651188790958

Accepted: 18 February 2021        Published: 31 March 2021

Citation: Gasmalla MA, Musa A, Awad FN, Admassu H, Ma H. Effect of mono- and dual frequency power ultrasound assisted enzymolysis on the degree of hydrolysis and ACE inhibitory activity of Stevia protein hydrolysates. Trop J Pharm Res 2021; 20(3):573-578 doi: 10.4314/tjpr.v20i3.19

© 2021 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To study the effects of ultrasound pretreatment at different frequencies and working modes, including mono frequency ultrasound (MFU) and dual-frequency ultrasound (DFU), on the degree of hydrolysis (DH) and angiotensin-I-converting enzyme (ACE) inhibitory effect of Stevia protein (SP).
Methods: Protein from Stevia leaves was extracted by water (50 g suspended in 1000 mL). The hydrolysis of stevia protein extract (SPE) was carried out using alcalase at 5 % enzyme substrate (E/S) ratio. A study was then carried out to investigate its microstructure and morphology using scanning electron microscopy (SEM).
Results: The results showed that ultrasound pretreatment did not increase DH of SP signi?cantly (p > 0.05). However, the highest ACE inhibitory activity of stevia protein hydrolysate was obtained at DFU level (20/50 KHz). Overall, ultrasonic frequency mode had a significant influence on ACE inhibitory activity.
Conclusion: The frequency selection of ultrasound pretreatment of SP is essential for the preparation of ACE inhibitory peptide.

Keywords: Alcalase, Hydrolysis, Ultrasound frequency, Stevia protein, ACE inhibitory peptide

Impact Factor
Thompson Reuters (ISI): 0.523 (2021)
H-5 index (Google Scholar): 39 (2021)

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