NOHUT PROTEİN HİDROLİZATLARININ ANJİYOTENSİN DÖNÜŞTÜRÜCÜ ENZİM (ADE) İNHİBİTÖR AKTİVİTESİ ÜZERİNE ULTRASON, MİKRODALGA, FERMANTASYON VE PİŞİRMENİN ETKİLERİ

Bu çalışmada nohuttan elde edilen protein izolatlarındaki ADE inhibisyon aktivitesi ölçülmüştür.Nohutlara pişirme, mikrodalga, ultrason, fermantasyon gibi ön işlemler uygulandıktan sonra aktivitedekideğişiklik araştırılmıştır. Ön işlem uygulanan örneklerden alkali ekstraksiyon ve izoelektrik çöktürmeyöntemiyle protein izolatları elde edilmiştir. Bütün izolatlar pepsin ve tripsin ile hidroliz edildikten sonraanaliz edilmiştir. En yüksek ADE inhibisyon aktivitesi ultrason uygulanan örneklerde görülmüştür.Aktivite ham nohuta göre yaklaşık %21.0-40.7 oranında artmıştır. Fermantasyon ve kaynatma ön işlemlerisonucu aktivitede azalma gözlenmiştir. Sonuç olarak nohutun ADE inhibisyon aktiviteye sahip olduğukanıtlanmış, ultrason uygulamasının aktiviteyi artırdığı bulunmuştur

Anahtar Kelimeler:

Nohut, ADE inhibisyonu, biyoaktifpeptitler, ultrason, mikrodalga, fermantasyon, pişirme

EFFECTS OF ULTRASOUND, MICROWAVE, FERMENTATIONAND HEAT TREATMENTS ON ANGIOTENSIN-I CONVERTINGENZYME ACTIVITY OF CHICKPEA BIOACTIVE PEPTIDES

In this study, ACE inhibitory activity of chickpea protein isolates was measured. After applying pretreatments such as cooking, microwave, ultrasound and fermentation, changes in activity wereinvestigated. Protein isolates were obtained by alcaline extraction and isoelectric precipitation fromsamples that were applied pre-treatments. All isolates were analyzed after being hydrolysed with pepsinand trypsin. The highest ACE inhibition activity was observed in samples that were applied ultrasound.The ACE inhibition activity increased about 21.0- 40.7% when compared to the raw chickpea samples.A decline in the activity was observed when pre-treatments such as fermentation and cooking wereapplied. As a result of these, it has been proved that chickpea has an ACE inhibition activity and it hasbeen found that ultrasound pre-treatment increases ACE inhibition activity

Keywords:

Chickpea, ACE inhibition, bioactive peptides, ultrasound, microwave, fermentation, cooking,

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