酶法制备酸枣仁ACE抑制肽理化性质研究  

Physicochemical Properties of ACE Inhibitory Peptides from Jujube Kernel by Enzymatic Method

作　　者：谭力铭 曹妍 裴海生 郝建雄[1,2] 李慧颖 TAN Liming;CAO Yan;PEI Haisheng;HAO Jianxiong;LI Huiying(School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;Hebei Functional Food Technology Innovation Center,Shijiazhuang 050000,China;Health Commission of Hengshui City Comprehensive Supervision and Law Enforcement Bureau,Hengshui 053000,China;Academy of Agricultural Planning and Engineering,Mara,Beijing 100121,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]河北省功能食品技术创新中心,河北石家庄050000 [3]衡水市卫生健康委员会综合监督执法局,河北衡水053000 [4]农业农村部规划设计研究院,北京100121

出　　处：《食品工业科技》2022年第2期84-92,共9页Science and Technology of Food Industry

摘　　要：本研究将脱脂后的酸枣仁渣通过碱溶酸沉法提取得到酸枣仁蛋白,并通过中性蛋白酶和碱性蛋白酶复合酶解得到酸枣仁血管紧张素转化酶(ACE)抑制肽,以其为研究对象,对酸枣仁ACE抑制肽的理化性质进行研究。本文通过分析脱脂酸枣仁的基本营养成分和酶解后酸枣仁ACE抑制肽的氨基酸成分,从氨基酸方面论证酸枣仁ACE抑制肽的功能活性和营养价值。分子量分布、粒度分布、微观结构观察等试验立体论证酸枣仁蛋白的酶解效果。最后针对酸枣仁蛋白酶解前后的溶解度、热稳定性、持水性和持油性、起泡性和起泡稳定性、乳化性和乳化稳定性、感官特性等理化性质进行对比试验及分析研究。结果表明,脱脂酸枣仁蛋白质含量为(73.40±0.23) g/100 g,蛋白质含量较高。酸枣仁ACE抑制肽中必需氨基酸含量为36.48%,疏水性氨基酸含量占51.14%,且谷氨酸含量最高。酸枣仁ACE抑制肽分子量主要集中在1000~3000 Da,占97.50%,且多分散性指数为1.088,分子量分布较窄。粒度分布测定和扫描电镜对比酸枣仁蛋白和酸枣仁ACE抑制肽酶解前后蛋白质结构被打破,酶解充分。理化性质研究表明,酸枣仁ACE抑制肽较酶解前酸枣仁蛋白,热稳定性、溶解度、持水性、持油性、乳化稳定性都有显著提高,起泡性、起泡稳定性、乳化性显著降低。结果表明酸枣仁ACE抑制肽较酶解前理化性质均得到显著改善,相关理化性质的探明为开展后续应用研究奠定研究基础,为酸枣仁ACE抑制肽的生产应用提供理论依据。In this study, the defatted jujube kernel residue was extracted by alkali solubilization and acid seperation method to obtain jujube kernel protein, and the angiotensin converting enzyme(ACE) inhibitory peptide was obtained by enzymatic hydrolysis of neutral protease and alkaline protease. Taking jujube kernel as the research object, the physicochemical properties of ACE inhibitory peptide were studied. In this paper, the functional activity and nutritional value of ACE inhibitory peptide in defatted jujube kernel were demonstrated from the aspect of amino acids by analyzing the basic nutrients of defatted jujube kernel and the amino acid composition of ACE inhibitory peptide in enzymolyzed jujube kernel.The enzymatic hydrolysis effect of jujube kernel protein was proved by molecular weight distribution, particle size distribution and microscopic structure observation. Finally, the physical and chemical properties of jujube seed, including solubility, thermal stability, water and oil retention, foaming and foaming stability, emulsification and emulsification stability, and sensory characteristics before and after proteolysis, were compared and analyzed. It was found that the protein content of defatted jujube kernel was(73.40±0.23) g/100 g, and the protein content was higher. The essential amino acid content and hydrophobic amino acid content in ACE inhibitory peptide of jujube kernel were 36.48% and 51.14%, and the content of glutamate was the highest. The molecular weight of ACE inhibitory peptides in Zizyphus jujube kernel was mainly in the range of 1000~3000 Da, accounting for 97.50%, and the polydispersity index was 1.088, indicating a narrow molecular weight distribution. The protein structure of jujube kernel was broken before and after enzymolysis of ACE inhibitory peptides, and the enzymolysis was sufficient. The study of physical and chemical properties showed that compared with the protein before enzymolysis, the thermal stability, solubility, water holding capacity, oil holding capacity and emulsific

关 键 词：ACE抑制肽 分子量分布 理化性质 酸枣仁 

分 类 号：TS201.2[轻工技术与工程—食品科学]