鱼鳞血管紧张素转化酶(ACE)抑制肽的制备工艺研究  

Study on processing technology of fish scale angiotensin-I converting enzyme inhibitory peptides

作　　者：张丰香[1] 李清华[1] 王霞[1] 周健[1] 

机构地区：[1]潍坊医学院公共卫生学院,山东潍坊261053

出　　处：《食品工业科技》2013年第24期199-204,224,共7页Science and Technology of Food Industry

基　　金：山东省自然科学基金(ZR2010HQ044)

摘　　要：采用酶法酶解鱼鳞制备血管紧张素转化酶（angiotensin—Ⅰconvening enzyme，ACE）抑制肽。以鱼鳞水解度、相对分子质量分布、游离氨基酸含量以及ACE抑制活性为指标，从五种蛋白酶中选取来源于枯草芽孢杆菌的中性蛋白酶作为水解鱼鳞制备ACE抑制肽的最适酶种。经Box—Behnken响应面分析法得到其最佳酶解工艺条件为：pH6．4，温度50℃，加酶量（[E]／[S]）5％，底物浓度（[S]）5％（w／v），水解3h。在此条件下得到的水解度为19．26％。酶解产物富含脯氨酸和甘氨酸，其次是丙氨酸，缺乏色氨酸。疏水性氨基酸约占总氨基酸的28％，相对分子质量主要分布在80～800之间，约为2-6个氨基酸的寡肽。Enzymatic hydrolysis method was used to produce the angiotensin-l-converting enzyme inhibitory peptides derived from fish scales. The effects of five kinds of proteases on the hydrolysis of the fish scales were compared quantitatively according to the degree of hydrolysis ,the relative molecular weight distribution, the free amino acids content and the ACE inhibitory activity of hydrolysates and neutral protease from bacillus subtilis was chosen to be the optimum protease. Box-Behnken surface methodology was used to optimize the factors affecting protease hydroJysis. The optimum hydroJytJc condition for fish scaJes were pH6.4,temperature 50℃, [E]/[S]5%, [S]5% （w/v）,time 3h,and the degree of hydrolysis was 19.26%.The hydrolysate of the fish scales was rich in praline,glycine and alanine,but none tryptophan. The hydrophobic amino acids occupied 28% of the total amino acids. The relative molecular weight of most peptides was from 80 to 800,and the peptides were short with two to six amino acids.

关 键 词：鱼鳞ACE抑制肽 酶法 Box—Behnken响应面分析法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]