Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types
Rui Zhao,
Shuwen Lu,
Shaozhen Li,
Huifang Shen,
Yao Wang,
Yang Gao,
Xinting Shen,
Fei Wang,
Jiawu Wu,
Wenhui Liu,
Kaixin Chen,
Xinmiao Yao,
Jian Li
Affiliations
Rui Zhao
Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, No. 33 Fucheng Road, Beijing 100048, China
Shuwen Lu
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Shaozhen Li
Beijing Huiyuan Food & Beverage Co., Ltd., Beijing 101305, China
Huifang Shen
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Yao Wang
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Yang Gao
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Xinting Shen
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Fei Wang
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Jiawu Wu
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Wenhui Liu
Beijing Huiyuan Food & Beverage Co., Ltd., Beijing 101305, China
Kaixin Chen
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Xinmiao Yao
Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China
Jian Li
Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, No. 33 Fucheng Road, Beijing 100048, China
The choice of appropriate proteases and pretreatment methods significantly influences the preparation of bioactive peptides. This study aimed to investigate the effects of different pretreatment methods on the hydrolytic performance of diverse proteases during the production of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides derived from wheat and their foaming and emulsion properties. Dry heating, aqueous heating, and ultrasound treatment were employed as pretreatments for the protein prior to the enzymatic hydrolysis of wheat gluten. FTIR analysis results indicated that all pretreatment methods altered the secondary structure of the protein; however, the effects of dry heating treatment on the secondary structure content were opposite to those of aqueous heating and ultrasound treatment. Nevertheless, all three methods enhanced the protein solubility and surface hydrophobicity. By using pretreated proteins as substrates, five different types of proteases were employed for DPP-IV inhibitory peptide production. The analysis of the DPP-IV inhibitory activity, degree of hydrolysis, and TCA-soluble peptide content revealed that the specific pretreatments had a promoting or inhibiting effect on DPP-IV inhibitory peptide production depending on the protease used. Furthermore, the pretreatment method and the selected type of protease collectively influenced the foaming and emulsifying properties of the prepared peptides.
