苜蓿叶蛋白ACE抑制肽的制备  

Preparation of ACE Inhibitory Peptide of Alfalfa Protein

作　　者：马洪鑫[1] 余琼 李明生[1] 高丹丹[1] 陈士恩[1] MA Hongxin;YU Qiong;LI Mingsheng;GAO Dandan;CHEN Shien(School of Life Science and Engineering,Northwes Minzu University,Lanzhou,Gansu 730030,China)

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《农产品加工》2018年第4期1-3,7,共4页Farm Products Processing

基　　金：西北民族大学中央高校基本科研业务费资金资助项目(Y17019);甘肃省科技计划资助(1504WKCA094);甘肃省科技计划资助项目(17YF1WA166);甘肃省兰州市城关区科技计划项目(2017KJGG0024)

摘　　要：以苜蓿叶为原料,采用直接加热法提取苜蓿叶蛋白,分别用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胃蛋白酶、胰蛋白酶、风味蛋白酶等6种酶进行酶解,获得酶解产物。通过对酶解温度、酶解pH值、底物质量分数来分析酶解液的ACE抑制率。研究发现,木瓜蛋白酶酶解苜蓿叶蛋白的ACE抑制能力最高,酶解温度在55℃时抑制率为83.26%±0.61%,酶解pH值为7.5时ACE抑制率为64.87%±0.49%,底物质量分数为4%时ACE抑制率为81.18%±0.04%。因此,确定木瓜蛋白酶为制备苜蓿ACE抑制肽的最佳用酶。Alfalfa as raw material,adopting the direct heating method extracting alfalfa leaf protein,then respectively with alkaline protease,neutral protease,papain,pepsin,trypsin,and flavor protease enzyme hydrolysis,hydrolysate.The ACE inhibition of hydrolysate was analyzed by different hydrolysis temperature,different hydrolysis pH and different substrate concentration.The study found that papain hydrolysis ACE inhibitory activity of alfalfa protein,hydrolysis temperature at 55℃inhibition rate of 83.26%±0.61%,pH of 7.5 ACE inhibition rate of 64.87%±0.49%,the substrate concentration was 4%ACE inhibition rate of 81.18%±0.04%.Therefore,the optimal hydrolytic enzyme for the preparation of alfalfa ACE inhibitory peptide was determined.

关 键 词：苜蓿叶蛋白 酶解 ACE抑制肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]