Preparation of corn gluten hydrolysate with angiotensin I converting enzyme inhibitory activity and its solubility and moisture sorption

J. M. Kim, J. H. Whang, K. M. Kim, J. H. Koh, Hyung Joo Suh

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45 Citations (Scopus)


This study attempted to prepare a hydrolysate of corn gluten containing powerful ACE inhibitory activity and higher solubility, which could be used as a physiologically functional food material. The digestion of starch at 80°C resulted in more removal of the starch from the corn gluten than that at 60°C. More than 95% reducing sugars as enzymic digests of starch was removed by washing three-times. As for the thermal treatment effect on the increase of degree of hydrolysis (DH), degree of increase of protein content (slope) was 6.30 mg/ml min at 100°C, 4.40 mg/ml min at 80°C and 2.29 mg/ml min without heat treatment. After 45 min of heat treatment the increased ratio of protein content was greater than those by other heat treatments. After the pretreatment of corn gluten, hydrolysis with Flavourzyme, among six commercial proteases, resulted in the production of the hydrolysate with the highest ACE inhibitory activity, and with Protamax, the second highest ACE inhibitory activity was obtained. Flavourzyme hydrolysate of corn gluten at the 4% level was easily and completely soluble between pH 2 and 9. Water sorption of the hydrolysate slowly increased up to 0.8 of water activity and greatly increased at higher than 0.8 of water activity.

Original languageEnglish
Pages (from-to)989-994
Number of pages6
JournalProcess Biochemistry
Issue number8
Publication statusPublished - 2004 Apr 30



  • Angiotensin I converting enzyme
  • Corn gluten
  • Flavourzyme
  • Solubility
  • Water sorption

ASJC Scopus subject areas

  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Bioengineering

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