| 酶解魔芋飞粉蛋白制备ACE抑制肽 |
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| 引用本文： | 徐怀德,王莉,王兴. 酶解魔芋飞粉蛋白制备ACE抑制肽[J]. 食品科学, 2010, 31(1): 157-160. DOI: 10.7506/spkx1002-6630-201001037 |
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| 作者姓名： | 徐怀德 王莉 王兴 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院 |
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| 基金项目： | 陕西省陕南突破发展基金项目(2006ZKC(二)04-34) |
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| 摘 要： | 目的：用魔芋飞粉制备血管紧张素转换酶(ACE)抑制肽，以开发魔芋飞粉资源。方法：以体外ACE抑制率为指标筛选最佳用酶并确定酶解条件。结果：碱性蛋白酶为酶解魔芋飞粉用酶，其最佳酶解条件为：底物浓度2.25%(净蛋白)，酶用量3500U/g 底物蛋白，温度50℃，pH8.0，酶解时间270min，此时酶解液的ACE 抑制率为95.69%，多肽得率为12.70%；制得的魔芋多肽为淡黄色粉末，蛋白质含量为62.30%，多肽含量为52.67%，其抑制ACE 活性的IC50 为0.80mg/mL。结论：魔芋飞粉经蛋白酶酶解可制备高活性的ACE 抑制肽。
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| 关 键 词： | 魔芋飞粉 酶解 ACE抑制率 多肽得率 |
| 收稿时间： | 2008-12-04 |
Enzymolysis for Preparation of ACE Inhibitory Peptides from Konjac Fly Powder |
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| XU Huai-de,WANG Li,WANG Xing. Enzymolysis for Preparation of ACE Inhibitory Peptides from Konjac Fly Powder[J]. Food Science, 2010, 31(1): 157-160. DOI: 10.7506/spkx1002-6630-201001037 |
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| Authors: | XU Huai-de WANG Li WANG Xing |
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| Affiliation: | (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China) |
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| Abstract: | In order to achieve an in-depth development of konjac fly powder,the technology for preparation of angiotensinI-converting enzyme(ACE) inhibitory peptides by hydrolyzing this resource was studied.The optimum protease and the optimum hydrolysis conditions were determined for maximizing ACE inhibitory activity in vitro of konjac fly powder hydrolysate.Results showed that alkaline protease was the optimum protease to hydrolyze konjac fly powder protein.The optimum conditions for alkaline protease-catalyzed enz... |
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| Keywords: | konjac fly powder hydrolysis ACE inhibitory ratio yield |
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