酶解魔芋飞粉蛋白制备ACE抑制肽  

Enzymolysis for Preparation of ACE Inhibitory Peptides from Konjac Fly Powder

作　　者：徐怀德[1] 王莉[1] 王兴[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品科学》2010年第1期157-160,共4页Food Science

基　　金：陕西省陕南突破发展基金项目(2006ZKC(二)04-34)

摘　　要：目的:用魔芋飞粉制备血管紧张素转换酶(ACE)抑制肽,以开发魔芋飞粉资源。方法:以体外ACE抑制率为指标筛选最佳用酶并确定酶解条件。结果:碱性蛋白酶为酶解魔芋飞粉用酶,其最佳酶解条件为:底物浓度2.25%(净蛋白),酶用量3500U/g底物蛋白,温度50℃,pH8.0,酶解时间270min,此时酶解液的ACE抑制率为95.69%,多肽得率为12.70%;制得的魔芋多肽为淡黄色粉末,蛋白质含量为62.30%,多肽含量为52.67%,其抑制ACE活性的IC50为0.80mg/mL。结论:魔芋飞粉经蛋白酶酶解可制备高活性的ACE抑制肽。In order to achieve an in-depth development of konjac fly powder,the technology for preparation of angiotensinI-converting enzyme（ACE） inhibitory peptides by hydrolyzing this resource was studied.The optimum protease and the optimum hydrolysis conditions were determined for maximizing ACE inhibitory activity in vitro of konjac fly powder hydrolysate.Results showed that alkaline protease was the optimum protease to hydrolyze konjac fly powder protein.The optimum conditions for alkaline protease-catalyzed enzymolysis were as follows：substrate concentration 2.25%,temperature 50 ℃,enzyme concentration 3500 U/（g substrate）,and pH 8.0 for a hydrolysis duration of 270 min.Under the optimum conditions,the ACE inhibitory ratio of konjac peptides with a yield of 12.70% was 95.69%.After freeze drying,konjac peptides powder with yellowy color and an IC50 of 0.80 mg/mL was obtained,which comprised 52.67% peptides and 62.30% protein.In conclusion,the developed enzymolysis technology is feasible for the preparation of ACE inhibitory peptides with high biological activity from konjac fly powder.

关 键 词：魔芋飞粉 酶解 ACE抑制率 多肽得率 

分 类 号：S632.3[农业科学—蔬菜学]