醋蛋水解物的类蛋白反应及其对ACE抑制活性的影响  

Impact of Plastein Reaction on ACE Inhibitory Activity of Vinegar Egg Hydrolysates

作　　者：杨锋[1,2] 陈锦屏[1] 莫锦薇[2] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062 [2]广西工学院生物与化学工程系,广西柳州545006

出　　处：《食品科学》2013年第9期240-244,共5页Food Science

摘　　要：为研究类蛋白反应对醋蛋水解物ACE抑制活性的影响,先利用胃蛋白酶水解醋蛋液,再添加胃蛋白酶和氨基酸对其进行类蛋白反应,并采用单因素试验优化反应条件。结果表明:优化类蛋白反应条件为:氨基酸选用脯氨酸、脯氨酸添加量为1mol/mol水解物游离氨基、底物质量分数50%、反应pH 5.0、反应温度37℃、反应时间12h,在此条件下,类蛋白产率为25.82%。在优化条件下,通过控制不同的反应时间制备不同的类蛋白反应产物,并测定每个产物的ACE抑制活性。反应6h以后的产物其ACE抑制活性较反应前的活性明显增强,其中反应12h的产物活性最高,其IC50值从反应前的0.48mg/mL降低到0.17mg/mL。经过12h的与脯氨酸的类蛋白反应,能显著提高醋蛋水解物的ACE抑制活性。This study was conducted to investigate the effect of plastein reaction on ACE inhibitory activity of vinegar egg hydrolysates.A pepsin hydrolysate of vinegar egg was prepared and modified by plastein reaction with pepsin and amino acids.The optimum plastein reaction conditions were obtained when the reaction was iniated by mixing proline with free amino aicds in the hydrolysate in a proporption of 1 mol/mol and adjusting to pH 5.0 and procceeded at 37 ℃ for 12 h with a substrate concentration of 50%.Under these reaction conditions,the plastein yield was 25.82%.Different plastein products were prepared by adjusting reaction time and the ACE inhibitory activity of these products was determined.The results showed that the ACE inhibitory activity of products after reaction for 6 h or more were improved and the highest ACE inhibitory activity was observed when the reaction time was extended to 12 h with an IC50 of 0.17 mg/mL,compared to 0.48 mg/mL for the origianal hydrolysate.The ACE inhibitory activity of vinegar egg hydrolysates could be improved significantly by plastein reaction with proline for 12 h.

关 键 词：醋蛋水解物 类蛋白反应 ACE抑制活性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]