珍珠河蚌肉酶解制备ACE抑制肽研究

采用酸性蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、胃蛋白酶和胰蛋白酶水解珍珠河蚌肉,通过体外检测方法测定其ACE抑制率。结果表明,胃蛋白酶水解产物的ACE抑制率最大。采用四因素二次通用旋转设计对胃蛋白酶水解河蚌肉的水解条件进行优化,研究了酶与底物的质量比(E∶S)、温度、pH值和时间对水解产物ACE抑制率的影响,建立了回归方程,分析了各因素对ACE抑制率的影响,确定了最优的水解条件。

Preparation of angiotensin Ⅰ converting enzyme inhibitory peptides from pearl mussel meat

ACE inhibitory peptides were prepared from pearl mussel meat by six commercial proteases(alcalase,neutrase,acid protease,papain,pepsin and trypsin) ,and their inhibitory activity were determined by spectro-photometry assay.The pepsin hydrolysate was found to have the highest ACE inhibitory activity.The effects of enzyme to substrate ratio(E:S) ,temperature,pH and time on ACE inhibitory activity were studied by rotatable,uniform precision central composite design.The regression equation of ACE inhibitory activity with the E:S,hydrolysis temperature,pH and time was established.