OPEN ACCESS. American Journal of Food Technology. ISSN DOI: /ajft

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2 OPEN ACCESS American Journal of Food Technology ISSN DOI:.3923/ajft Research Article Optimization of Ultrasound Pretreatments and Hydrolysis Conditions for Production of Angiotensin-I Converting Enzyme (ACE) Inhibitory Peptides from Sodium Caseinate Protein Using Response Surface Methodology 1,2 Mohammed Adam Yahya Abdualrahman, 1 Haile Ma, 1,3 Abu ElGasim Ahmed Yagoub and 1 Cunshan Zhou 1 School of Food and Biological Engineering, Jiangsu University, 212 Zhenjiangm, China 2 Department of Food Technology, Nyala Technical College, Nyala, Sudan 3 Faculty of Agriculture, University of Zalingie, P.O. Box 6, Zalingie, Sudan G G

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4 E G G E E E G E E G G G G G G G G i i 1 i i i 1 ii i i 1 ij j Y X X X $ $ $ $

5 h h B N M h b DH (%) tot p tot G G " " E E E HAcontrol HAsample ACE (%) HA control G G G G E E

6 (a) (b) a ACE DH c e b d d a b c d e ACE (%) 4 4 DH (%) ACE (%) 4 4 DH (%) Ultrasound frequency (khz) Ultrasound power density (W L G 1 ) (c) a d f e c b (d) a c e f d b ACE (%) 4 4 DH (%) ACE (%) 4 4 DH (%) Ultrasound pretreatment time (min) Ultrasound temperature ( C) G G E G G G G G G

7 8 (a) ACE DH (b) DH ACE ACE (%) 16 1 DH (%) ACE (%) 16 1 DH (%) Substrate concentration (g L G 1 ) Enzyme to substrate ratio (U g G 1 protein) (c) 19 8 DH ACE ACE (%) DH (%) Hydrolysis (min) G G

8 Y = X X +.88 X -.32 X X X1X3-.X2X3-.7 X1-.8 X2-.72 X3 Y = X X +3.2 X +4.2 X X X1X X2X3-1.1 X X X3

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10 16 (b) Degree of hydrolysis (%) (X 2 ): E/S ratio (U gg 1 protein) (a) 1 8 (X2): E/S ratio (U gg 1 protein) (d) 17.2 (c) Degree of hydrolysis (%) (X 3 ): Hydrolysis time (min) 1 8 (X3): Hydrolysis time (min) (f) Degree of hydrolysis (%) (X 3 ): Hydrolysis time (min) (e) (X 2 ): E/S ratio (U gg 1 protein) (X3): Hydrolysis time (min) (X 2 ): E/S ratio (U gg 1 protein)

11 87 (a) 16 (b) ACE inhibitory activity (%) (X2): E/S ratio (U gg 1 protein) (X 2 ): E/S ratio (U gg 1 protein) ACE inhibitory activity (%) (c) (X 3 ): Hydrolysis time (min) ACE inhibitory activity (%) (e) (X3): Hydrolysis time (min) (X3): Hydrolysis time (min) (d) (f) (X 3 ): Hydrolysis time (min) (X 2 ): E/S ratio (U gg 1 protein) (X 2 ): E/S ratio (U gg 1 protein)

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