title: Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: stepwise multiple linear regression analysis.
abstract: BACKGROUND
  Ultrasound pretreatment of wheat gluten (WG) before enzymolysis can improve the angiotensin converting enzyme (ACE) inhibitory activity of the hydrolysates by alerting the structure of substrate proteins. Establishment of a relationship between the structure of WG and ACE inhibitory activity of the hydrolysates to judge the end point of the ultrasonic pretreatment is vital.
  
  
  RESULTS
  The results of stepwise multiple linear regression (MLR) showed that the contents of free sulfhydryl, α-helix, disulfide bond, surface hydrophobicity and random coil were significantly correlated to ACE Inhibitory activity of the hydrolysate, with the standard partial regression coefficients were 3.729, -0.676, -0.252, 0.022 and 0.156, respectively. The R(2) of this model was 0.970. External validation showed that the stepwise MLR model could well predict the ACE inhibitory activity of hydrolysate based on the content of free sulfhydryl, α-helix, disulfide bond, surface hydrophobicity and random coil of WG before hydrolysis.
  
  
  CONCLUSIONS
  A stepwise multiple linear regression model describing the quantitative relationships between the structure of WG and the ACE Inhibitory activity of the hydrolysates was established. This model can be used to predict the endpoint of the ultrasonic pretreatment. © 2015 Society of Chemical Industry.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Yanyan
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Bei
authors.initials: B
authors.lastname: Wang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Qu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Asif
authors.initials: A
authors.lastname: Wali
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China.
authors.forename: Cunshan
authors.initials: C
authors.lastname: Zhou
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology*; D004220:Disulfides / Q000737:chemistry; D005983:Glutens / Q000737:chemistry*; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D016014:Linear Models; D015394:Molecular Structure; D011492:Protein Hydrolysates / Q000494:pharmacology; D013329:Structure-Activity Relationship; D013438:Sulfhydryl Compounds / Q000032:analysis; D014908:Triticum / Q000737:chemistry*; D000069453:Ultrasonic Waves
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D004220:Disulfides; D011492:Protein Hydrolysates; D013438:Sulfhydryl Compounds; D005983:Glutens
keywords: ACE inhibitory activity; correlation; stepwise MLR; structure; wheat gluten