| 碱性蛋白酶酶解魔芋飞粉制备ACE抑制肽研究 |
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| 引用本文： | 王莉,徐怀德,贺学林,王兴,. 碱性蛋白酶酶解魔芋飞粉制备ACE抑制肽研究[J]. 中国食品学报, 2010, 10(1): 42-47 |
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| 作者姓名： | 王莉 徐怀德 贺学林 王兴 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100
2. 榆林学院生命科学学院,陕西榆林,719000 |
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| 基金项目： | 陕西省陕南突破发展基金项目(2006ZKC |
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| 摘 要： | 以水解度为指标,对碱性蛋白酶酶解魔芋飞粉蛋白条件进行优化;测定不同酶解阶段及不同分子质量魔芋多肽的ACE抑制活性,筛选具有高ACE抑制活性的降血压多肽。结果表明:在底物质量分数2.25%,加酶量3 500 U/(g底物),温度55℃,pH 7.82的条件下酶解270 min,酶解产物的ACE抑制率达到最大值94.6%,此时水解度9.97%,多肽得率12.26%;酶解液经浓缩、干燥得到的魔芋多肽粉呈淡黄色,多肽含量52.62%,粗蛋白含量62.30%;用葡聚糖凝胶G-25和葡聚糖凝胶G-15串联柱分离得到2个具有高ACE抑制活性的多肽组分,其分子质量分别为1 500和1 000 Da,半抑制质量浓度分别为0.12 mg/mL和0.088 mg/mL。
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| 关 键 词： | 魔芋飞粉 酶解 血管紧张素转化酶(ACE)抑制率 凝胶分离 |
Studies on the Preparation of ACE Inhibitory Peptides from Konjac Fly Powder by Alkaline Protease Enzymolysis |
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| Wang Li,Xu Huaide,He Xuelin,Wang Xing. Studies on the Preparation of ACE Inhibitory Peptides from Konjac Fly Powder by Alkaline Protease Enzymolysis[J]. Journal of Chinese Institute of Food Science and Technology, 2010, 10(1): 42-47 |
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| Authors: | Wang Li Xu Huaide He Xuelin Wang Xing |
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| Affiliation: | Wang Li1 Xu Huaide1 He Xuelin2 Wang Xing1(1College of Food Science , Engineering,Northwest Agriculture , Forestry,Yangling 712100,Shaanxi2College of Life Science,Yulin College,Yulin 719000,Shaanxi) |
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| Abstract: | The condition for preparation of angiotensin-I-converting enzyme inhibitory peptides by hydrolyzing konjac fly powder protein with alkaline protease was optimized using hydrolysis degree as index.The effects of different phases of hydrolysis and different molecular weight on the angiotensin-I-Converting Enzyme(ACE) inhibitory activities were measured,the peptides with high ACE inhibitory activities were screened.The results showed that the optimum conditions of enzymolysis were substrate concentration 2.25%... |
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| Keywords: | konjac fly powder enzymatic hydrolysis ACE inhibitory peptides gel separation |
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