绿豆蛋白α-淀粉酶抑制肽的制备与鉴定  

Preparation and Identification ofα-Amylase Inhibitory Peptides from Mung Bean Protein

作　　者：李永富[1,2] 王雅茹 黄金荣 史锋 LI Yongfu;WANG Yaru;HUANG Jinrong;SHI Feng(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,粮食发酵与食品生物制造国家工程研究中心,食品科学与技术国家重点实验室,江苏无锡214122 [2]江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《食品科学》2024年第1期58-64,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400501)。

摘　　要：采用胃-胰蛋白酶水解绿豆蛋白及其分级蛋白,以水解物α-淀粉酶活性抑制率为主要指标,结合水解度、氨基酸组成及分子质量分析其抑制效果差异及原因。结果表明,绿豆蛋白肽对α-淀粉酶活性抑制率最高,为16.51%;与绿豆分级蛋白相比,绿豆蛋白的疏水氨基酸含量和水解度最高,分别为32.68%和6.28%,水解物的肽分子质量最小,均小于20kDa,因此选用绿豆蛋白制备α-淀粉酶抑制肽。然后分离鉴定绿豆蛋白肽,新发现了17条有潜在α-淀粉酶抑制效果的肽。本研究表明绿豆蛋白较其分级蛋白具有更强的α-淀粉酶抑制效果,能够用于降血糖的功能性食品或药物中。In this study,sequential hydrolysis with pepsin followed by trypsin was conducted on total protein and protein fractions from mung bean.The difference inα-amylase inhibitory activity among the resulting hydrolysates was compared and the underlying reason was analyzed in terms of degree of hydrolysis,amino acid composition and molecular mass.The results showed that the total protein hydrolysate had the highestα-amylase inhibitory activity(16.51%).Compared with its fractions,the total protein showed the highest content of hydrophobic amino acids(32.68%)and degree of hydrolysis(6.28%),and the molecular mass of its hydrolysate was the lowest(<20 kDa).Therefore,the total protein was selected to prepareα-amylase inhibitory peptides.Finally,17 peptides with potentialα-amylase inhibitory activity were discovered by the isolation and identification of peptides from mung bean protein.This study suggests that mung bean protein is a better food source ofα-amylase inhibitory peptides than its protein fractions,which can be used in blood glucose-lowering functional foods or drugs.

关 键 词：绿豆蛋白 水解 α-淀粉酶抑制肽 分离与鉴定 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]