扇贝活性多肽的酶解工艺研究  

Study on Enzymatic Hydrolysis Process of Bioactive Polypeptide from Scallop

作　　者：曹秀娟 李带根 曾贝贝 魏汉 梁桂星 王常青[2] CAO Xiujuan;LI Daigen;ZENG Beibei;WEI Han;LIANG Guixing;WANG Changqing(Xiamen Yuanzhidao Biotechnology Co.,Ltd.,Xiamen 361100,China;Shanxi University,Taiyuan 030006,China)

机构地区：[1]厦门元之道生物科技有限公司,福建厦门361100 [2]山西大学,山西太原030006

出　　处：《现代食品》2023年第1期48-52,56,共6页Modern Food

摘　　要：本研究选用不同的蛋白酶组合水解扇贝,考察水解物对胰α-淀粉酶、胰脂肪酶和酪氨酸酶的抑制率。结果表明,采用木瓜蛋白酶和酸性蛋白酶依次水解扇贝,得到的水解液同时具有胰α-淀粉酶、胰脂肪酶和酪氨酸酶的抑制活性,抑制率分别为33.3%、45.7%和69.6%。膜分离得到的200~1 000 Da多肽分子段综合活性最高,此多肽在5~20 mg·mL^(-1)对胰α-淀粉酶、胰脂肪酶和酪氨酸酶的抑制率与多肽浓度呈量效关系,可以作为功能性食品或化妆品的原料。In this study, different protease combinations were used to hydrolyze scallop, and the inhibitory activities of the hydrolysates on α-amylase, pancreatic lipase and tyrosinase were investigated. The results showed that the hydrolysate of scallop hydrolyzed in turn by papain and acid protease had the inhibitory activity of α-amylase, pancreatic lipase and tyrosinase, the inhibition rates were 33.3%, 45.7% and 69.6% respectively. The polypeptide of 200~ 1 000 Da obtained by membrane separation has the highest comprehensive activity, and the inhibitory rate of the polypeptide on α-amylase,pancreas lipase and tyrosinase in the range of 5~ 20 mg·mL^(-1)show a dose effect relationship with the polypeptide concentration. The scallop polypeptide can be used as the raw material of functional food or cosmetics.

关 键 词：扇贝多肽 α-淀粉酶抑制率 脂肪酶抑制率 酪氨酸酶抑制率 蛋白酶水解 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]