The process optimization of noodles with antihypertensive peptide from Laminaria japonica

The aim was to develop a kind of hypotensive noodles by adding antihypertensive peptides, mannitol, alginate and dietary fiber from Laminaria japonica.The single factor experiment and response surface experiments were carried according to the maximum tensile resistance and sensory scores.Optimal technique parameters of noodles were obtained, and antihypertensive activities were also verified. The optimal processing parameters of kelp noodles was that kelp dietary fiber 3%, 0.5% kelp antihypertensive peptide, 1.8% mannitol, 0.3% algin.Sensory evaluation results suggested that the produced noodles had good taste score of 91 points, and the maximum tensile resistance was 36.72 g under such conditions, 2.52% and 0.005%respectively with the predicted value ( < 5%) . The antihypertensive activities of noodles under the optimal conditions was determined, the half inhibition rate of IC50 was 6.02 mg/m L.