鸡肉蛋白源脂肪酶抑制肽的制备及影响因素

以鸡腿肉为原料，提取并酶解肌原纤维蛋白得到鸡肉蛋白源脂肪酶抑制肽，采用单因素试验和正交试验研究鸡肉蛋白源脂肪酶抑制肽的制备条件及温度、pH值、金属离子、模拟胃肠液对鸡肉蛋白源脂肪酶抑制肽功能特性的影响。结果表明：鸡肉蛋白源脂肪酶抑制肽的最优酶解条件为：在鸡肉肌原纤维蛋白质量浓度为9 g/100 mL的溶液中，加入500 U/g胰蛋白酶，40 ℃酶解3 h，所得脂肪酶抑制肽对脂肪酶活性的抑制率高达67.35%，对α-淀粉酶的抑制率为23.0%；温度、pH值和金属离子对鸡肉蛋白源脂肪酶抑制肽的活性有显著影响（P＜0.05），温度为75 ℃、pH值为4、无金属离子存在时，鸡肉蛋白源脂肪酶抑制肽对脂肪酶活性的抑制率较高；模拟胃液对鸡肉蛋白源脂肪酶抑制肽功能特性的影响不显著（P＞0.05），模拟肠液能显著降低脂肪酶抑制肽对脂肪酶活性的抑制率（P＜0.05），但已经达到预期效果。

Preparation of Lipase Inhibitory Peptides from Chicken Myofibrillar Protein and Factors Influencing Anti-Lipase Activity

Myofibrillar protein from chicken thigh muscle was extracted and enzymatically hydrolyzed to obtain lipase inhibitory peptides. The hydrolysis process was optimized using single-factor and orthogonal array design methods, and the influence of temperature, pH value and metal ions as well as simulated gastrointestinal fluid on the lipase inhibitory activity of the peptides. The results showed that 1) the optimal conditions for enzymatic hydrolysis were found to be 9 g/100 mL, 500 U/g, 40 ℃ and 3 h for substrate concentration, enzyme dosage, temperature and time, respectively, and the peptides prepared under these conditions showed 67.35% and 23.0% inhibition against lipase and α-amylase, respectively; 2) temperature, pH value and metal ions had significant effects on the activity of the lipase inhibitory peptides (P < 0.05), and a strong inhibitory effect was found at 75 ℃ and pH 4 in the absence of metal ions; 3) simulated gastric fluid had no significant effect on the functional properties of the lipase inhibitory peptides (P > 0.05), while simulated intestinal fluid could significantly decrease the lipase inhibitory activity (P < 0.05). The lipase inhibitory peptides are expected to become a new ingredient in anti-obesity functional foods.