Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction

doi:10.3969/j.issn.1004-1524.20240889

Acta Agriculturae Zhejiangensis ›› 2025, Vol. 37 ›› Issue (12): 2593-2601.DOI: 10.3969/j.issn.1004-1524.20240889

• Food Science • Previous Articles Next Articles

Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction

WANG Jiwen¹(), GUO Xingchen¹^,², LI Huaxin¹, CHEN Ying¹, ZHOU Chenggang³, YANG Zhong³, GAO Dandan¹^,^*()

1. China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China
2. College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730124, China
3. The No. 2 People’s Hospital of Lanzhou, Lanzhou 730046, China

Received:2024-10-17 Online:2025-12-25 Published:2026-01-09

Abstract

Abstract:

Food-derived antihypertensive peptides can inhibit the activity of angiotensin converting enzyme (ACE) through competitive inhibition or non-competitive inhibition, thereby achieving the effect of lowering blood pressure, which are food functional factors with great development prospects. In this study, yak milk casein, a characteristic resource of the Qinghai-Xizang Plateau, was used as the raw material to prepare antihypertensive peptides by fermentation. The plastein reaction was employed to modify the prepared antihypertensive peptides to enhance their ACE inhibitory activity. The effects of different exogenous amino acid modifiers on the ACE inhibition rate of the product and the reduction rate of free amino acids content were analyzed. On the basis of single-factor experiments, the response surface methodology was combined to optimize the process conditions of the plastein reaction. The results showed that the optimal process parameters were as follows: proline as the exogenous amino acid, reaction temperature of 53 ℃, pH value of 7.0, neutral protease addition amount of 4 813 U·g^-1, and reaction time of 3 h. Under these conditions, the ACE inhibition rate of the product could reach (80.18±0.28)%. This study can provide a theoretical basis for the development and utilization of food-derived antihypertensive peptides, and offer new ideas for the development of characteristic food resources and the improvement of added value in the Qinghai-Xizang Plateau region.

Key words: yak milk casein, antihypertensive peptide, plastein reaction, response surface optimization

CLC Number:

TS252.1

WANG Jiwen, GUO Xingchen, LI Huaxin, CHEN Ying, ZHOU Chenggang, YANG Zhong, GAO Dandan. Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction[J]. Acta Agriculturae Zhejiangensis, 2025, 37(12): 2593-2601.

Figures/Tables 8

Table 1 Setting values of factors under different levels in response surface test design

水平 Level	各因素不同水平的设定值 Setting values of factors under different levels
水平 Level	A	B	C
-1	40	6	4 000
0	50	7	5 000
1	60	8	6 000

Fig.1 Effect of amino acid type on angiotensin-converting enzyme (ACE) inhibition rate and reduction rate of free amino acids content Bars marked without the same letters indicate significant (p<0.05) difference within treatments under the same index.

Fig.2 Effect of reaction temperature on angiotensin-converting enzyme (ACE) inhibition rate

Fig.3 Effect of reaction time on angiotensin-converting enzyme (ACE) inhibition rate

Fig.4 Effect of pH value on angiotensin-converting enzyme (ACE) inhibition rate

Fig.5 Effect of enzyme addition level on angiotensin-converting enzyme (ACE) inhibition rate

Table 2 Box-Behnken experimental design and results

序号 ID	各因素的设定值Setting values of factors			Y
序号 ID	A/℃	B	C/(U·g^-1)	Y
1	40	6.0	5 000	64.22
2	60	6.0	5 000	77.06
3	40	8.0	5 000	74.31
4	60	8.0	5 000	66.97
5	40	7.0	4 000	65.14
6	60	7.0	4 000	76.15
7	40	7.0	6 000	72.48
8	60	7.0	6 000	65.14
9	50	6.0	4 000	64.22
10	50	8.0	4 000	73.39
11	50	6.0	6 000	66.97
12	50	8.0	6 000	64.22
13	50	7.0	5 000	80.60
14	50	7.0	5 000	80.56
15	50	7.0	5 000	80.54
16	50	7.0	5 000	79.56
17	50	7.0	5 000	79.34

Fig.6 Effect of interactions of reaction temperature (A), pH value (B) and enzyme addition level (C) on angiotensin-converting enzyme (ACE) inhibition rate

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Study on the process of modifying antihypertensive peptides from yak milk casein via plastein reaction

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