ArticleFood chemistry. Molecular sciences2026
Structure-function insights into the digestive fate of angiotensin-converting enzyme-inhibitory peptides from microwave-treated corn gluten meal.
Article in Food chemistry. Molecular sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Corn gluten meal (CGM) is an underutilized byproduct with rigid structure, which limits efficient peptide release during enzymatic hydrolysis. While microwave pretreatment can disrupt the rigid CGM matrix and enhance peptide release, this study investigated how downstream gastrointestinal modification and transport behavior ultimately influence the functional fate of the enzymatically liberated peptide sequences. Enzymatic hydrolysis of microwave-pretreated CGM led to a 3.3-fold increase in peptide yield while maintaining angiotensin-converting enzyme (ACE)-inhibitory activity at a level comparable to that of the untreated CGM hydrolysate. From this digest, the purified peptide DVPSADAPAAAV (DV-12) exhibited potent
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