Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
*Corresponding author: Address: Institute of Chemical Technology, Department of Food Engineering and Technology, Nathalal Parekh Marg, Matunga, Mumbai-400 019, Maharashtra, India. Email: ananthanarayan@ictmumbai.edu.in
Online published on 14 November, 2013.
Angiotensin-I converting enzyme (ACE) inhibitory peptides known for regulating blood pressure are formed in foods from proteins due to hydrolysis occurring in vitro in processes such as fermentation as well as in vivo due to digestion in the gut. Idli is a cereal-legume based fermented snack food widely consumed in southern India. In the present work ACE inhibitor potential of fermented idli batter was estimated for the first time. Various factors prevailing during idli batter fermentation such as time of fermentation, proportion of rice and black gram dhal used in preparation of batter, temperature of fermentation, addition of an extrinsic protease and refrigerated storage of batter were found to have an effect on ACE inhibition. On addition of 344 U of extrinsic protease per gram of batter, IC50 value was reduced by more than tenfold to 0.480 mg of protein/ml signifying the formation of more and/or more potent ACE inhibitory peptides.
ACE inhibitor, Idli batter, IC50 value, Fermentation, Protease addition
