米糠蛋白ACEI活性肽的超滤分离及其稳定性研究  

PURIFICATION OF ACEI PEPTIDE FROM RICE BRAN PROTEIN BY ULTRA FILTRATION AND STUDY OF ITS STABILITY

作　　者：丁青芝[1] 马海乐[1,2] 骆琳[1,2] 张连波[1] 何荣海[1,2] 王振斌[1,2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013

出　　处：《食品研究与开发》2008年第9期48-51,共4页Food Research and Development

基　　金：江苏省农业攻关项目(BE2005326)

摘　　要：米糠蛋白酶解液分别用截留分子量为10ku和3ku的超滤膜进行超滤,得到分子量10ku以上、3ku～10ku和3ku以下3个级分的ACEI活性肽,经测定其IC50分别为2.95、1.73和0.83g/L,即分子量小于3ku的ACEI活性肽具有最好的ACE抑制效果。研究了分子量小于3ku的ACEI活性肽的稳定性,发现该分子量段的ACEI活性肽有良好的耐热和耐酸碱性,对胃蛋白酶没有耐受性,对胰蛋白酶有良好的耐受性。The hydrolysate of rice bran protein prepared with proteinase D, was filtrated by ultra filtration membranes （MW 10 ku and 3 ku）.Peptides of MW〉10 ku, MW3 ku -10 ku and MW〈3 ku were obtained and IC50 were 2.95 g/L, 1.73 g/L and 0.83g/L, respectively. It is showed that the peptide below 3 ku has the best ACE inhibitory activity. The stability of ACEI peptide, lower than 3 ku ,was investigated and the results suggested that this kind of peptide could remain activity under acid, alkaline conditions and under hot environment and could have the ability to resist trypsinl enzymes proteolysis. However, the activity decreased when treated by pepsin.

关 键 词：米糠蛋白 ACEI活性肽 超滤 IC50 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]