Abstract
[Objective] To elucidate the lipid-lowering effect of wheat bran protein from the Hetao region and provide a scientific basis for its deep processing and high-value utilization. [Methods] This paper employs wheat bran protein from the Hetao region as the raw material to prepare pepsin limited enzymatic hydrolysates (P1, P3, P6, and P 12), and investigates their effect on lowering lipid. [Results] Different enzymatic hydrolysates vary in vitro lipid-lowering effects, and the higher mass concentration of samples means a better effect. The cholesterol micelle solubility inhibition rate of 5 mg/mL wheat bran enzymatic hydrolysate P 1 is (45.47±0.36) %, significantly higher than that of other samples (P<0.05). The cholesterol esterase activity inhibition rate of P 12 is (37.10±0.58) %, significantly higher than that of other samples (P<0.05). The pancreatic lipase activity inhibition rate of P 3 is (33.40±3.20) %, significantly higher than that of other samples (P<0.05). The content of essential amino acids, hydrophobic amino acids, and acidic amino acids in wheat bran protein enzymatic hydrolysates changes slightly with the extending enzymatic hydrolysis time, maintaining the ranges from 29.70 % to 30.60 %, 32.10 % to 33.20 %, and 27.80 % to 28.40 % respectively. The hydrophobic region of wheat bran protein is destroyed by the pepsin enzymatic hydrolysis, and the relative content of α-helix decreases from 70.0 % to 43.4 %, and meanwhile the relative content of β-turn and random coil increases to 28.4 % and 25.0 % respectively. [Conclusion] Pepsin limited enzymatic hydrolysates of wheat bran protein exhibit certain lipid-lowering effects, and their action mechanism can be closely related to the high content of hydrophobic amino acids and acidic amino acids in the hydrolysates, as well as changes in the α-helix structure.
Publication Date
5-15-2026
First Page
166
Last Page
173
DOI
10.13652/j.spjx.1003.5788.2024.81168
Recommended Citation
Wenjing, ZHENG; Yang, BAI; Cong, LIU; Gala, JIRI; Jilite, WANG; Yanxia, ZHANG; and Yuxin, LI
(2026)
"Effect of pepsin limited enzymatic hydrolysis from wheat bran protein on lipid lowering in vitro,"
Food and Machinery: Vol. 42:
Iss.
4, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.81168
Available at:
https://www.ifoodmm.cn/journal/vol42/iss4/20
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