Study On Processing Technology And Functionality Of ACE Inhibition Of Kelp Noodle

Kelp (Laminaria japonica) is a kind of edible algae in China, which has a high nutritional value and functional ingredients. In this research kelp was used as the main raw material to produce a kind of kelp noodle, different processing conditions were studied and the optimal parameters were determined by orthogonal experiment and response surface optimization. The functionality of antihypertensive was determined by High Performance Liquid Chromatography (HPLC). The ratio of inhibition of the activity of angiotensin converting enzyme (ACE) was also determined. A new way of deep processing and theoretical support of functionality ingredients of kelp was exploited in this research. The main content and results of this research were concluded as follows:1. According to the quadratic orthogonal rotation combination experiment design, the mathematical regression model for the effect of additive amount, enzymolysis time of cellulase and additive amount of modified starch on tensile force and extended distance of kelp noodle were established. The optimal parameters were determined by response surface optimization. Eventually the best processing condition of kelp noodle was as follows:the additive amount of cellulase 11072.41U/g, the enzymolysis time 167min. the additive amount of modified starch 1.81%. Under these experiment conditions, the tensile force was 15.28g, extended distance was 13.12cm.2. The different kind of modified starch were chosen at the optimal parameters of processing of kelp noodle. The optimum modified starch was determined by the effects on the tensile force and extended distance of kelp noodle. The result showed that potato starch acetate was better than other kind of modified starch. The quality of kelp noodle produced by potato starch acetate was at the best level, the tensile force was 17.56. The extended distance was 15.66cm.3. The effect of kelp noodle on inhibition of the activity of angiotensin converting enzyme was determined. The absorptive amount of hippuric acid (HA) that produced by the reaction of angiotensin converting enzyme (ACE) and N-Hippuryl-His-Leu (HHL) was detected at 228nm by HPLC. According to single factor experiments and response surface optimization, the optimal parameters of processing of kelp noodle at highest inhibition ratio of the activity of angiotensin converting enzyme were:the additive amount of cellulase 11060 U/g, the enzymolysis time 169min, the inhibition of the activity of angiotensin converting enzyme was 41.38%. The functionality of antihypertensive of kelp noodle was proved in this research.