红曲糟ACE抑制肽制备工艺优化及功能评价  

Optimization of Preparation Process and Functional Evaluation of ACE Inhibitory Peptides from Fermented Red Rice Distiller's Grains

作　　者：林晓婕[1,2,3] 侯蕊 梁璋成 林晓姿[1,2,3] 李维新 何志刚[1,2,3] LIN Xiao-jie;HOU Rui;LIANG Zhang-cheng;LIN Xiao-zi;LI Wei-xin;HE Zhi-gang(Institute of Agricultural Products Processing,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Fujian Key Laboratory of Agricultural Product(Food)Processing,Fuzhou,Fujian 350003,China;Key Laboratory of Subtropical Characteristic Fruits,Vegetables and Edible Fungi Processing,Ministry of Agriculture and Rural Affairs,Fuzhou,Fujian 350003,China;College of Food Science,Shanxi Normal University,Taiyuan,030032)

机构地区：[1]福建省农业科学院农产品加工研究所,福建福州350003 [2]福建省农产品(食品)加工重点实验室,福建福州350003 [3]农业农村部亚热带特色果蔬菌加工重点实验室(部省共建),福建福州350003 [4]山西师范大学食品科学学院,山西太原030032

出　　处：《福建农业科技》2024年第11期1-8,共8页Fujian Agricultural Science and Technology

基　　金：福建省科技计划省属公益类项目(2022R1032009、2024R1081)。

摘　　要：为研发红曲糟血管紧张素转化酶(Angiotensin I-converting enzyme,ACE)抑制肽提供理论基础和技术支持。以红曲糟为原料制备ACE抑制肽,明确活性肽序列和消化稳定性。以单因素和正交试验优化ACE抑制肽制备工艺,以超滤进行分离纯化ACE抑制肽,以质谱分析活性肽的序列结构,并采用模拟胃肠消化分析体外消化稳定性。结果表明:红曲糟ACE抑制肽最佳制备工艺为酶添加量6000 U·g^(-1)、酶解时间90 min、温度45℃、pH值5.7,在此条件下红曲糟蛋白的酶解率为(45.11±0.12)%;蛋白浓度为2.7 mg·mL^(-1)时,ACE抑制率为(60.49±1.70)%;主要由分子量小于3000 Da的短肽组成。将酶解产物进行超滤,<1000 Da的组分具有较高的ACE抑制活性,抑制率为(70.65±1.51)%;生物活性值≥0.5的潜在生物活性肽占比达48.22%。ACE抑制肽<1000 Da的组分经模拟胃肠消化后,ACE抑制活性保持率为58.94%。研究利用木瓜蛋白酶制备红曲糟ACE抑制肽,为降血压功能食品配料的开发和酿酒副产物的高值化利用提供基础。In order to provide theoretical basis and technical support for the development of Angiotensin I-converting enzyme(ACE)inhibitory peptides derived from the fermented red rice distiller's grains,the ACE inhibitory peptide was prepared from the fermented red rice distiller's grains,and the bioactive peptides sequence and digestion stability were determined.The preparation process of ACE inhibitory peptides was optimized by single factor and orthogonal test.The ACE inhibitory peptides were isolated and purified by ultrafiltration.The sequential structure of the active peptides was analyzed by mass spectrometry,and the stability of in vitro digestion was analyzed by simulated gastrointestinal digestion.The results showed that:the optimum preparation process of ACE inhibitory peptides from the fermented red rice distiller's grains was as follows:enzyme addition amount of 6000 U·g^(-1),enzymatic time of 90 min,temperature of 45℃,and pH of 5.7.Under these conditions,the enzymatic hydrolysis rate of the fermented red rice distiller's grains protein was(45.11±0.12)%.When the protein concentration was 2.7 mg·mL^(-1),the ACE inhibition rate was(60.49±1.70)%,which was mainly composed of short peptides with the molecular weight less than 3000 Da.The enzymatic hydrolysates were subjected by ultrafiltration,and the components with less than 1000 Da had higher ACE inhibitory activity,with an inhibition rate of(70.65±1.51)%.The potential bioactive peptides with the biological activity value≥0.5 accounted for 48.22%.After the simulated gastrointestinal digestion,the ACE inhibitory activity retention rate of the components with ACE inhibitory peptides less than 1000 Da was 58.94%.The preparation of ACE inhibitory peptides from the fermented red rice distiller's grains by papain was studied,which provided a basis for the development of antihypertensive functional food ingredients and the high-value utilization of liquor-making byproducts.

关 键 词：红曲糟 ACE抑制肽 结构 消化稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]