Effect of Ultrasound Treatment on the Defatted Wheat Germ Protein Properties and its ACE Inhibition Activity

Abstract:

The aim of this study is to enhance the anti-hypertension activity of defatted wheat germ protein(DWGP) hydrolysate,for this,ultrasound was employed.The effects of ultrasonic power on the different indexes have been carefully investigated and an obvious difference on free sulfhydryl and fluorescence spectra of DWGP after ultrasound treatment was observed but the DWPG hydrolysis degree did not affect by the ultrasound treatment.The solubility and hydrophobicity of wheat germ globulin increase with the increasing of ultrasonic power(less than 800w).Furthermore,the relative ACE inhibitory activity of the hydrolysate was increased by 41.09% when treated by 800w ultrasound,due to the structure change of DWPG.