双酶法制备沙丁鱼ACE抑制肽的工艺研究

本实验以广东大宗低值沙丁鱼为原料,采用不同蛋白酶降解沙丁鱼以筛选合适的酶组合,然后对原料的酶解制备血管紧张素转化酶(ACE)抑制肽的工艺进行研究。结果表明,制备沙丁鱼ACE抑制肽的酶组合为:木瓜蛋白酶与碱性蛋白酶;酶解的最佳工艺参数为:第一步采用木瓜蛋白酶进行酶解,酶解温度70℃、p H7.5、反应时间2.25 h、酶添加量4000 U/g、料液比30%(w/v);采用碱性蛋白酶进行第二步酶解,酶解温度70℃、p H10.0、反应时间2.0 h、酶添加量5000 U/g。通过工艺优化,沙丁鱼蛋白质的水解度提高到28.44%,并且最终水解蛋白肽的ACE抑制率为73.44%。 

Two-step enzymatic hydrolysis for preparation of ACE-inhibitory peptides from sardine

In this experiment, different kinds of proteases were screened to prepare Angiotensin converting enzyme(ACE) inhibitory peptides from Sardine(Sardina melamosticta),and the process of preparing ACE-inhibitory peptides was optimized. The results showed that the combination of papain and Alcalase were the optimal enzymes for preparing ACE-inhibitory peptides from sardine. The optimal conditions of enzymatic hydrolysis were :30%(W/V) of sardine in water was hydrolyzed with 4000 U papain per gram of sardine at70 ℃ and p H7.5 for 2.25 h,in the first enzymatic step and then with 5000 U Alcalase per gram of Sardine at 70 ℃ and p H10.0 for 2.0 h in the second enzymatic step. After optimization,the degree of hydrolysis was up to 28.44% and the ACE-inhibitory rate of the final products was 73.44%.