超声波辅助酶解制备泥鳅蛋白源ACE抑制肽  

Preparation of Angiotensin-Ⅰ-Converting Enzyme Inhibitory Peptide from Loach(Misgurnus anguillicaudatus) Protein Using Ultrasonic Assisted Enzymatic Hydrolysis

作　　者：李莹[1] 周剑忠[1] 夏秀东 刘小莉[1] 黄自苏[1] Li Ying;Zhou Jianzhong;Xia Xiudong;Liu Xiaoli;Huang Zisu(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014)

机构地区：[1]江苏省农业科学院农产品加工研究所,南京210014

出　　处：《中国食品学报》2018年第9期182-187,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31301439);江苏省农业科技自主创新项目(CX(13)5059)

摘　　要：以泥鳅为原料,采用超声波辅助菠萝蛋白酶水解泥鳅蛋白制备降血压肽。在单因素试验的基础上,通过正交试验优化超声及酶解处理工艺,得到最佳的试验条件:超声功率300 W,超声波酶解处理时间2 h,处理温度50℃,p H=6.5、底物质量分数30%,此时泥鳅蛋白酶解液的ACE抑制率为90.8%。同未经超声波处理的泥鳅蛋白酶解液相比,酶解时间降低了2 h,处理温度降低5℃,加酶量降低18%,而且酶解液的ACE抑制活性得到提高。试验结果表明,超声波辅助酶解泥鳅蛋白可显著提高酶解效率,增强活性肽的ACE抑制活性。Ultrasonic assisted bromelain hydrolysis of loach for preparing antihypertensive peptides was investigated.On the basis of single factor test, orthogonal experiment was applied to study the effects of ultrasonic power, reaction time and enzyme amount on the ACE inhibitory activity. The results showed that the optimal conditions of preparing the loach ACE inhibitory peptide by ultrasonic assisted enzymolysis were as follows： ultrasonic power of 300 W, reaction time of 2 h, temperature of 50 ℃, p H 6.5, substrate concentration of 30%. Under the optimal conditions, the inhibitory rate was 90.8%. Compared with loach protein hydrolysate without ultrasonic treatment, the temperature decreased from 55 to50 ℃, hydrolysis time and the amount of enzyme were reduced by 2 hand 18%, respectively. The ACE inhibitory activity of loach hydrolysate was increased by ultrasonic assisted processing. It manifested that the ultrasonic processing could significantly improve the enzymatic efficiency and enhance the activity of ACE inhibitory peptide.

关 键 词：超声波 酶解 泥鳅 ACE抑制肽 降压活性 

分 类 号：TQ464.7[化学工程—制药化工]