| 虾头内源酶酶解物的ACE抑制活性分析 |
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| 引用本文： | 郝更新,章超桦,曹文红.虾头内源酶酶解物的ACE抑制活性分析[J].食品与发酵工业,2007,33(12):20-22. |
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| 作者姓名： | 郝更新 章超桦 曹文红 |
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| 作者单位： | 1. 集美大学生物工程学院,福建厦门,361021
2. 广东海洋大学食品科技学院,广东湛江,524025 |
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| 基金项目： | 广东省科技厅重大专项课题资助项目 |
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| 摘 要： | 采用正交实验对影响虾头自溶的因素(pH值、温度、固液比和自溶时间)进行了优化,优化条件为:45℃,pH4,固液比1:3,时间2h,其ACE抑制率达到了40.7%(2mg/mL)。分析测定了经Sephadex G-25分离后的各组分的IC_(50)值及氨基酸组成。分子质量分布为403～84 u的组分对ACE的抑制作用最高,IC_(50)值为0.75mg/mL。该组分中与ACE抑制活性相关的7种氨基酸占氨基酸总量的58.9%。
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| 关 键 词： | 虾头 内源酶 酶解 分离 氨基酸组成 |
| 收稿时间： | 2007-07-31 |
| 修稿时间： | 2007-11-12 |
Research on Preparing ACEIP by Shrimp Endogenous Enzyme and Its Active Composition |
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| Hao Gengxin,Zhang Chaohua,Cao Wenhong.Research on Preparing ACEIP by Shrimp Endogenous Enzyme and Its Active Composition[J].Food and Fermentation Industries,2007,33(12):20-22. |
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| Authors: | Hao Gengxin Zhang Chaohua Cao Wenhong |
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| Abstract: | In this paper,the parameters of preparing ACEIP using endogenous enzymes of shrimp head were optimized:temperature 45℃,pH4,substrate/water ratio 1/3 and time 2h,under which the ACE in- hibitory activity of the hydrolysate is up to 40.7%(2mg/mL).The hydrolysate was filtered with a Sepha- dex G-25 gel column.The most potent inhibitory fractions with molecular weight located between 403 and 84u showed an IC_(50) of 0.75mg/mL.Leu,Val,Ile,Trp,Tyr,Phe and Pro,and played an important role in the inhibitory activity of ACEIP seven kinds of amino acids.These fractions had a high percentage to the to tal amino acids,up to 58.9%. |
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| Keywords: | shrimp head endogenous enzyme hydrolysis separation amino acids composition |
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