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当前位置: 首页 > 文章 > 泥鳅蛋白酶解工艺条件的优化 食品科学 2013,34 (7) 190-195
Position: Home > Articles > Enzymatic Preparation of Antihypertensive Peptides from Loach (Misgurnus anguillicaudatus) Protein FOOD SCIENCE 2013,34 (7) 190-195

泥鳅蛋白酶解工艺条件的优化

作  者：
李莹;曾晓雄;周剑忠;黄开红;胡冰
单  位：
南京农业大学食品科技学院;江苏省农业科学院农产品加工研究所
关键词：
泥鳅;酶解;降血压肽;ACE抑制活性
摘  要：
以泥鳅蛋白为原料,酶解制备具有降血压活性的短肽.从9种蛋白酶中筛选出菠萝蛋白酶的酶解液具有较高降压活性,IC50值为0.65mg/mL.在单因素试验的基础上,采用和Box-Behnken和响应面法(RSM)优化了酶解泥鳅蛋白的工艺条件,以ACE抑制率为指标,探讨酶与底物的比值([E]/[S])、酶解温度和酶解时间对ACE抑制率的影响.结果表明:制备降血压肽的最佳酶解条件为[E]/[S]4.9‰、酶解时间5.9h、酶解温度54.4℃、pH6.5、底物质量分数30%,该条件下制备的泥鳅蛋白酶解产物的ACE抑制率为88.92%.
译  名：
Enzymatic Preparation of Antihypertensive Peptides from Loach (Misgurnus anguillicaudatus) Protein
单  位：
Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China%College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
关键词：
loach(Misgurnus anguillicaudatus)%enzyme hydrolysis%antihypertensive peptide%ACE inhibitory activity
摘  要：
The aim of this study was to prepare antihypertensive peptides by enzymatic hydrolysis of loach protein.Bromelain was found to be the best protease for the preparation of peptides with high antihypertensive activity(IC50 = 0.65 mg/L) among nine proteases.Based on one-factor-at-a-time experiments,Box-Behnken experimental design coupled with response surface methodology(RSM) was employed to optimize the hydrolysis process of loach protein.The ACE inhibitory rate of antihypertensive peptides was investigated with respect to three hydrolysis parameters including enzyme/substrate ratio,temperature and time.The optimum hydrolysis conditions for preparing antihypertensive peptides were determined as 4.9‰,6.5,30%,54.4 ℃ and 5.9 h for enzyme/substrate ratio,pH,substrate concentration,hydrolysis temperature and hydrolysis time,respectively.Under these conditions,the ACE inhibitory rate of loach protein hdyrolysate was 88.92%.

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