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WOP were analyzed for in vitro antioxidant activity and inhibition of ACE, and the identification of active peptides was performed by reversed-phase high-performance liquid chromatography and mass spectrometry. Quantitative analysis was performed for highly active peptides. Five potent antioxidant peptides, Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (6.07\u2009\u00b1\u20090.38, 7.28\u2009\u00b1\u20090.29, 11.18\u2009\u00b1\u20091.02, 5.93\u2009\u00b1\u20090.20 and 9.04\u2009\u00b1\u20090.47\u00a0mmol 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) equivalent\/g sample, respectively), and five potent ACE inhibitory peptides, Leu-Tyr, Leu-Val-Ser, Tyr-Gln, Ala-Pro-Ser-Tyr and Arg-Gly-Gly-Tyr (half maximal inhibitory concentration (IC\n                    <jats:sub>50<\/jats:sub>\n                    ) values\u2009=\u20090.31\u2009\u00b1\u20090.02, 0.60\u2009\u00b1\u20090.03, 2.00\u2009\u00b1\u20090.13, 1.47\u2009\u00b1\u20090.08 and 1.48\u2009\u00b1\u20090.11\u00a0mmol\/L, respectively), were observed. The contents of Leu-Tyr, Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser were 155.04\u2009\u00b1\u20098.36, 2.08\u2009\u00b1\u20090.12, 1.95\u2009\u00b1\u20090.06, 22.70\u2009\u00b1\u20091.35, 0.25\u2009\u00b1\u20090.01, and 53.01\u2009\u00b1\u20092.73\u00a0\u03bcg\/g, respectively, in the WOP. Pro-Tyr, Tyr-Gln, Ala-Pro-Ser-Tyr, Arg-Gly-Gly-Tyr, and Leu-Val-Ser are novel antioxidative\/ACE inhibitory peptides that have not been previously reported. The results suggest that WOP could potentially be applied in the food industry as a functional additive.\n                  <\/jats:p>","DOI":"10.1038\/s41598-021-84820-7","type":"journal-article","created":{"date-parts":[[2021,3,4]],"date-time":"2021-03-04T06:04:29Z","timestamp":1614837869000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":58,"title":["Antioxidant properties and inhibition of angiotensin-converting enzyme by highly active peptides from wheat gluten"],"prefix":"10.1038","volume":"11","author":[{"given":"Wen-Ying","family":"Liu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiang-Tao","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Takuya","family":"Miyakawa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guo-Ming","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui-Zeng","family":"Gu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Masaru","family":"Tanokura","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2021,3,4]]},"reference":[{"key":"84820_CR1","doi-asserted-by":"publisher","first-page":"103619","DOI":"10.1016\/j.jff.2019.103619","volume":"64","author":"XY Qin","year":"2019","unstructured":"Qin, X. 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