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FOOD SCIENCE
2010,31
(18)
139-142
鱿鱼肝脏蛋白水解液及ACE抑制肽的制备
作 者：
谢超;林琳;裘晓华;林娅萍
单 位：
浙江海洋学院食品与药学学院
关键词：
鱿鱼肝脏蛋白;酶解液;ACE抑制肽
摘 要：
为高效利用鱿鱼及其下脚料肝脏蛋白水解物,采用酶解技术和凝胶过滤分离等技术对鱿鱼肝脏蛋白水解液中抑制肽进行研究。结果表明:胃蛋白酶为鱿鱼肝脏蛋白水解的最佳酶类,同时以水解度和ACE抑制活性为指标,得出胃蛋白酶水解的最佳条件:在36℃条件下酶解22h,酶与底物的质量比2%,底物质量分数2.5%。经过上述条件处理的水解液再经超滤处理(截留分子质量为20kD)后,用Sephadex G-50进行分离,洗脱得到5个峰,其中组分B的ACE抑制活性最高,其半抑制浓度(IC50)达到1.80mg/mL。
译 名：
Preparation and Separation of ACE Inhibitory Peptides from Hydrolyzed Squid Liver Protein
作 者：
XIE Chao,LIN Lin,QIU Xiao-hua,LIN Ya-ping(College of Food and Pharmacology,Zhejiang Ocean University,Zhoushan 316000,China)
关键词：
squid liver protein;hydrolysate;ACE inhibitory peptides
摘 要：
Squid liver as a byproduct of squid processing was processed into protein.The protein was enzymatically hydrolyzed and ACE inhibitory peptides were obtained from the hydrolysate after ultrafiltration and Sephadex G-50 fractionation.Pepsin was found optimal for the hydrolysis of squid liver protein.The optimal pepsin hydrolysis conditions for both higher degree of hydrolysis and ACE inhibitory ratio were as follows:substrate concentration 2.5%;enzyme/substrate ratio 2%;and temperature 36℃ for a hydrolysis duration of 22 h.The smaller molecular weight fractions after ultrafiltration through a membrane with 20 kD molecular weight cutoff(MWCO) were fractionized on Sephadex G-50 column,resulting in five elution peaks.Among them,fraction(peak) B presented the highest ACE inhibitory activity,with an IC50 of 1.80 mg/mL.
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