The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Chemicals
2.3. Experimental Methods
2.3.1. Extruded Process
2.3.2. Taste Value and Palatability
2.3.3. Pasting Characteristics
2.3.4. Starch Digestibility In Vitro
2.3.5. ACE-Inhibitory Activity Analysis
2.3.6. Identification and Analysis of Endogenous Polypeptides by LC-MS/MS
2.4. Statistical Analysis
3. Results and Discussion
3.1. Effect of Soybean Protein Contents on the Taste and Palatability of Extruded Cooking Rice
3.2. Effect of Soybean Protein Contents on the Pasting Properties of Extruded Cooking Rice
3.3. Effect of Soybean Protein Contents on the Starch Digestibility Properties of Extruded Cooking Rice
3.4. Response Surface Methodology (RSM) Analysis
3.5. ACE Inhibitory Action In Vitro of Different Soybean Protein Contents
3.6. Peptides Molecular Change of Different Soybean Protein Content during Extrusion
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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SP (%) | Peak Visc. | Trough Visc. | Breakdown Visc. | Final Visc. | Setback Visc. | Pasting Temp. |
---|---|---|---|---|---|---|
0 | 115.52 ± 9.9 a | 56.72 ± 9.77 a | 59.95 ± 5.62 a | 103.08 ± 2.56 a | −13.32 ± 7.53 d | 67.82 ± 7.60 a |
2 | 94.29 ± 9.28 b | 58.87 ± 9.97 a | 38.44 ± 2.77 c | 106.53 ± 2.29 a | 15.40 ± 4.93 b | 67.94 ± 7.63 a |
4 | 96.94 ± 4.98 b | 49.65 ± 9.08 a | 47.79 ± 3.43 b | 93.24 ± 2.81 b | −1.40 ± 8.45 c | 68.07 ± 6.94 a |
6 | 79.11 ± 4.84 c | 45.58 ± 9.74 ab | 27.07 ± 2.68 d | 84.93 ± 4.72 c | 6.66 ± 5.42 bc | 68.90 ± 7.08 ab |
8 | 56.12 ± 4.81 d | 30.74 ± 10.02 b | 19.13 ± 3.53 e | 69.90 ± 4.58 d | 15.86 ± 4.86 b | 72.45 ± 7.44 b |
10 | 40.06 ± 5.03 e | 29.55 ± 10.14 b | 7.93 ± 5.43 f | 72.79 ± 2.87 d | 35.63 ± 5.09 a | 74.25 ± 6.90 b |
No. | Sequence Length | No. of Type | Relative Amount (%) | Pro | Leu | Ile | Val | Phe | Ala | Trp | Tyr |
---|---|---|---|---|---|---|---|---|---|---|---|
Sample 1: SP | |||||||||||
1 | 8 | 5 | 3.226 | 9 | 2 | 2 | 6 | 1 | 0 | 2 | 0 |
2 | 9 | 18 | 11.613 | 18 | 14 | 11 | 6 | 4 | 4 | 2 | 6 |
3 | 10 | 33 | 21.290 | 55 | 23 | 19 | 16 | 8 | 12 | 2 | 7 |
4 | 11 | 25 | 16.129 | 43 | 15 | 16 | 11 | 15 | 14 | 3 | 2 |
5 | 12 | 17 | 10.968 | 34 | 13 | 14 | 11 | 14 | 4 | 1 | 1 |
6 | 13 | 14 | 9.032 | 25 | 10 | 14 | 11 | 11 | 4 | 1 | 3 |
7 | 14 | 8 | 5.161 | 20 | 4 | 9 | 3 | 6 | 0 | 0 | 1 |
8 | 15 | 8 | 5.161 | 18 | 8 | 6 | 7 | 8 | 2 | 1 | 2 |
9 | 16 | 5 | 3.226 | 19 | 4 | 1 | 0 | 3 | 0 | 2 | 0 |
10 | 17 | 4 | 2.581 | 6 | 7 | 4 | 1 | 3 | 1 | 0 | 1 |
11 | 18 | 3 | 1.935 | 16 | 0 | 1 | 1 | 4 | 1 | 2 | 1 |
12 | 20 | 4 | 2.581 | 23 | 0 | 1 | 1 | 6 | 1 | 2 | 0 |
13 | 21 | 5 | 3.226 | 23 | 2 | 3 | 3 | 7 | 2 | 2 | 1 |
14 | 22 | 4 | 2.581 | 13 | 5 | 3 | 2 | 7 | 1 | 0 | 1 |
15 | 23 | 1 | 0.645 | 6 | 0 | 0 | 0 | 2 | 0 | 0 | 0 |
16 | 25 | 1 | 0.645 | 6 | 0 | 0 | 0 | 2 | 0 | 0 | 0 |
Sample 2: extruded rice (6% SP) | |||||||||||
1 | 8 | 7 | 4.667 | 9 | 4 | 1 | 2 | 4 | 0 | 0 | 1 |
2 | 9 | 27 | 18.000 | 32 | 15 | 13 | 13 | 9 | 8 | 7 | 1 |
3 | 10 | 35 | 23.333 | 44 | 22 | 13 | 24 | 13 | 16 | 14 | 1 |
4 | 11 | 28 | 18.667 | 36 | 16 | 13 | 20 | 15 | 16 | 2 | 2 |
5 | 12 | 14 | 9.333 | 20 | 9 | 7 | 12 | 6 | 7 | 0 | 1 |
6 | 13 | 10 | 6.667 | 12 | 6 | 6 | 7 | 2 | 3 | 0 | 3 |
7 | 14 | 9 | 6.000 | 11 | 3 | 7 | 9 | 3 | 0 | 1 | 2 |
8 | 15 | 4 | 2.667 | 9 | 2 | 2 | 2 | 2 | 0 | 0 | 0 |
9 | 16 | 2 | 1.333 | 6 | 0 | 2 | 2 | 0 | 0 | 0 | 0 |
10 | 18 | 1 | 0.667 | 1 | 1 | 0 | 0 | 1 | 0 | 0 | 0 |
11 | 19 | 2 | 1.333 | 12 | 0 | 2 | 0 | 2 | 0 | 0 | 0 |
12 | 20 | 1 | 0.667 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
13 | 21 | 4 | 2.667 | 21 | 0 | 2 | 1 | 5 | 0 | 0 | 0 |
14 | 22 | 4 | 2.667 | 21 | 0 | 2 | 0 | 5 | 0 | 0 | 0 |
15 | 23 | 1 | 0.667 | 6 | 0 | 0 | 0 | 2 | 0 | 0 | 0 |
16 | 25 | 1 | 0.667 | 6 | 0 | 0 | 0 | 2 | 0 | 0 | 0 |
Sample 3: extruded rice (0% SP) | |||||||||||
1 | 8 | 4 | 21.053 | 4 | 2 | 0 | 1 | 2 | 0 | 1 | 0 |
2 | 9 | 5 | 26.316 | 8 | 0 | 3 | 1 | 0 | 0 | 0 | 1 |
3 | 10 | 7 | 36.842 | 8 | 6 | 3 | 1 | 0 | 5 | 4 | 0 |
4 | 11 | 2 | 10.526 | 4 | 0 | 1 | 1 | 1 | 1 | 0 | 0 |
5 | 12 | 1 | 5.263 | 1 | 0 | 1 | 1 | 0 | 0 | 0 | 0 |
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Hou, S.; Zhao, J.; Zu, Y.; Zheng, J.; Wang, C.; Liu, X. The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice. Processes 2022, 10, 1921. https://doi.org/10.3390/pr10101921
Hou S, Zhao J, Zu Y, Zheng J, Wang C, Liu X. The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice. Processes. 2022; 10(10):1921. https://doi.org/10.3390/pr10101921
Chicago/Turabian StyleHou, Shuangdi, Jiafeng Zhao, Yuan Zu, Jiaxuan Zheng, Chunyu Wang, and Xia Liu. 2022. "The Effect of Soybean Peptides on Improving Quality and the ACE Inhibitory Bioactivity of Extruded Rice" Processes 10, no. 10: 1921. https://doi.org/10.3390/pr10101921