海参体壁蛋白ACE抑制肽酶解工艺及产物分子量分布研究  

Study on hydrolysis condition and molecular weight distribution of ACE inhibitory peptide derived from sea cucumber protein

作　　者：周逢芳[1] 蔡彬新[1] 巫鑫睿 罗芬[1] 

机构地区：[1]宁德师范学院生物系,福建宁德352100

出　　处：《食品工业科技》2017年第17期163-167,173,共6页Science and Technology of Food Industry

基　　金：福建省科技重点项目(2014N0016);宁德科技局项目(20130139);校级项目(2015T10)

摘　　要：以血管紧张素转化酶(ACE)抑制率和水解度为指标,筛选出适合海参体壁蛋白水解的酶。采用单因素和响应面法优化最优酶的水解条件,确定其最佳水解工艺,进而采用HPLC法探讨酶解产物的分子量分布。结果表明:中性蛋白酶在50℃、p H7.5、酶量3000 U/g、酶解5 h条件下,所得酶解产物的ACE抑制率最高,达到56.5%。此条件下酶解产物经HPLC分析,200~1000 Da(2~10肽)的海参多肽占44.1%。With the hydrolysis degree and ACE inhibitory rate the index, the optimum enzyme was selected for hydrolyzing sea cucumber protein. The optimal condition for enzymatic hydrolysis was investigated through single factor experiment and orthogonal.HPLC was used to determine the molecular distribution of the hydrolysate.The results showed that the optimum enzyme was neutral protease.The optimized parameters were temperature 50 ℃, time 5h, pHT.5 and amount of enzyme 3000U/g. Under this condition,ACE inhibition rate was up to 56.5% and the relative molecular weight of 200-1000 Da（2-10 peptides） reached 44.1% .

关 键 词：海参 水解度 ACE抑制肽 分子量分布 

分 类 号：TS201.2[轻工技术与工程—食品科学]