| 分步酶解酪蛋白制备小分子ACE抑制肽 |
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| 引用本文： | 王桂春,吕兵. 分步酶解酪蛋白制备小分子ACE抑制肽[J]. 食品科学, 2011, 32(21): 152-155. DOI: 10.7506/spkx1002-6630-201121031 |
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| 作者姓名： | 王桂春 吕兵 |
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| 作者单位： | 1.江南大学食品学院2.常熟市金城食品添加剂有限公司 |
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| 基金项目： | 江苏省自然科学基金项目(BK2009572) |
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| 摘 要： | 通过模拟胃肠道消化，采用单酶和复合酶分步水解酪蛋白获得小分子的血管紧张素转化酶(angiotensin-converting enzyme，ACE)抑制肽。首先通过胃蛋白酶水解条件的优化获得具有高ACE抑制活性肽。然后以此为底物通过胰蛋白酶和胰凝乳蛋白复合酶水解条件优化获得具有高ACE抑制活性的小分子肽。结果表明：第一步的胃蛋白酶水解最优条件为：[E]/[S]=6%、[S]=0.015g/mL、pH=1.8、t=37℃、t=2h，水解产物稀释10倍后ACE抑制率为84.5%，分子质量集中在2000D以下；第二步的复合酶水解最优条件为：m胰蛋白酶(6%):m胰凝乳蛋白酶(3%)=2:1、pH=7.8、t=48℃、t=5h，水解产物稀释10倍后ACE抑制率为85.9%，分子质量集中在500D以下。研究表明，通过分步酶解选择合适的酶解条件可以获具有较高ACE抑制活性的小分子肽。
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| 关 键 词： | 酪蛋白 血管紧张素转化酶（ACE） 活性肽 分步水解 |
Preparation of Angiotensin-converting Enzyme Inhibitory Peptides with Low Molecular Mass from Casein by Stepwise Enzymatic Hydrolysis |
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| WANG Gui-chun,LU Bing. Preparation of Angiotensin-converting Enzyme Inhibitory Peptides with Low Molecular Mass from Casein by Stepwise Enzymatic Hydrolysis[J]. Food Science, 2011, 32(21): 152-155. DOI: 10.7506/spkx1002-6630-201121031 |
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| Authors: | WANG Gui-chun LU Bing |
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| Affiliation: | (1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2. Changshu Jincheng Food Additive Co. Ltd., Changshu 215531, China) |
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| Abstract: | The aim of this study was to prepare ACE inhibitory peptides with low molecular mass from casein by stepwise hydrolysis with a single enzyme followed by double enzymes as a mimic for the gastrointestinal tract digestive system.Peptides with high ACE inhibitory activity were first produced by hydrolyzing casein under optimized operating conditions and then further hydrolyzed by trypsin and chymotrypsin together into small peptides still having high ACE inhibitory activity.The optimal conditions for pepsin hy... |
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| Keywords: | casein angiotensin-converting enzyme(ACE) active peptide stepwise hydrolysis |
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