| 马氏珠母贝肉ACEIP分离及提取的初步研究 |
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| 引用本文： | 郝记明,章超桦,郭顺堂.马氏珠母贝肉ACEIP分离及提取的初步研究[J].食品与发酵工业,2006,32(2):113-115. |
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| 作者姓名： | 郝记明 章超桦 郭顺堂 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,湛江,524025
2. 中国农业大学食品学院,北京,100083 |
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| 基金项目： | 广东省湛江市科技局资助项目 |
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| 摘 要： | 选用合适的蛋白酶对马氏珠母贝肉(Pinctada martensii)进行水解,水解液经过分离提取后,得到血管紧张素转换酶抑制肽(ACEIP)。2个较高 ACE 抑制活性的组分样品 A 和样品 B 的 IC_(50)分别为0．033mg/mL 和 0．041mg/mL。2个样品氨基酸含量最多的是 Phe,分别达到57．5%和53．2%,其相对分子量分别为1042和 256。
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| 关 键 词： | 马氏珠母贝肉 血管紧张素转换酶抑制肽(ACEIP) 纯化 |
| 收稿时间： | 10 10 2005 12:00AM |
| 修稿时间： | 2005年10月10 |
Purification of Angitensin Coverting Enzyme Inhibitory Peptides(ACEIP) from Pinctada martensii |
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| Hao Jiming,Zhang Chaohua,Guo Shuntang.Purification of Angitensin Coverting Enzyme Inhibitory Peptides(ACEIP) from Pinctada martensii[J].Food and Fermentation Industries,2006,32(2):113-115. |
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| Authors: | Hao Jiming Zhang Chaohua Guo Shuntang |
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| Abstract: | The methods of enzymatic hydrolysis,separation and purification of angiotensin coverting enzyme inhibitory peptides (ACEIP) from the edible parts of Pinctada martensii were studied in this paper.Two fractions with high inhibitory activity to ACE were purificated.The IC_(50) of fraction A and fraction B were 0.033 mg/mL, 0.041 mg/mL,respectively.The dominant amino acid in both fraction A and fraction B was phenylalanine(Phe), whose content in two fractions was 57.5% and 53.2%,respectively.The molecular weight of two frations A was 1042u and Jractions B was 256u. |
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| Keywords: | Pinctada martensii angiotensin coverting enzyme inhibitory peptides(ACEIP) purification |
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