红岛蛤蜊肉酶解工艺优化及其产物降血压功能研究

以营养价值较高且具地域性特色的红岛蛤蜊为研究对象，以水解度为指标，比较了复合蛋白酶、风味蛋白酶、中性蛋白酶、碱性蛋白酶、木瓜蛋白酶对蛤蜊肉的酶解效果。结果表明，复合蛋白酶的酶解效果优于其他蛋白酶。选用复合蛋白酶，通过酶解温度、pH、料液比、加酶量、酶解时间的单因素实验以及正交试验确定蛤蜊肉酶解的最佳工艺条件为:酶解温度58 ℃、酶解时间6 h、初始pH7.0、料液比1:2（g:g）、加酶量1000 U/g，在此条件下的水解度达71.03% ± 0.69%。通过高效液相测定蛤蜊肽的分子量分布，得出相对分子质量小于1000 Da的占比为94.29%。对蛤蜊肽进行降血压活性研究，结果显现了良好的血管紧张素转化酶（angiotensin converting enzyme，ACE）抑制活性，其IC₅₀=0.67 mg/mL。本研究结果为红岛蛤蜊的精深加工和利用提供了理论依据。

Optimization of Enzymatic Hydrolysis of Hongdao Clam and Anti-hypertensive Activity of the Resulted Products

Hongdao clam with high nutritional value and regional characteristics was taken as the research object,and the enzymolysis effect of five enzymes on the clam was compared including protamex protease,flavor protease,neutral protease,alkaline protease and papain protease,using the degree of hydrolysis(DH)as the index.The results showed that the enzymolysis effect of protamex protease was better than other proteases.The effects of enzymolysis temperature,pH,material liquid ratio,enzyme dosage and enzymolysis time on the enzymatic hydrolysis were compared.Then the optimum process parameters determined by orthogonal test were as follows:enzymolysis temperature 58℃,enzymolysis time 6 h,initial pH7.0,material liquid ratio 1:2(g:g)and 1000 U/g protamex,under the optimized hydrolysis conditions,the degree of hydrolysis was up to 71.03%±0.69%.The molecular weight distribution of the clam peptide was determined by highperformance liquid chromatography(HPLC)and the ratio of polypeptide molecular weight less than 1000 Da was 94.29%.The anti-hypertensive activity of clam peptide was also studied,and the results showed that the clam peptide prepared by this method had significant angiotensin converting enzyme(ACE)inhibitory activity with IC50=0.67 mg/mL.The results of this study provide a theoretical basis for the further processing and utilization of Hongdao clams.