食品科学2011，Vol.32Issue(19)：60-65,6.
酪蛋白水解物的类蛋白反应修饰及其产物ACE抑制活性特征
Modification of Casein Hydrolysate by Alcalase-catalyzed Plastein Reaction and ACE-inhibitory Activity of Modified Products
摘要
Abstract
Casein hydrolysate with a hydrolysis degree of 10.9% and an ACE-inhibitory IC50 of 52.6 μg/mL was prepared by hydrolyzing casein with alcalase and then modified by alcalase-catalyzed plastein reaction.When the reaction time was fixed at 6 h,the optimal reaction conditions were achieved by response surface methodology to be enzyme dosage of 3.1 kU/g protein,reaction temperature of 25 ℃ and substrate concentration of 50 g/100 mL.Nine modified casein hydrolysates with different modification degrees were prepared.The results indicated that each modified casein hydrolysate had enhanced ACE-inhibitory activity.The IC50 of the modified hydrolysate with the highest activity was 14.9μg/mL.This modified hydrolysate was centrifuged into two fractions,a supernatant and a precipitation fraction.The supernatant and precipitation fractions revealed a reduced and enhanced ACE-inhibitory activity when compared with their suspension,suggesting that the precipitation fraction accounted mainly for the improved activity of the modified hydrolysate.Tricine-SDS-PAGE electrophoresis analysis also showed that some new peptides with higher molecular weights were generated in the modified hydrolysate and the precipitation faction.The further enzymatic hydrolysis of the supernatant and precipitation fractions could result in the impairment of ACE-inhibitory activity.关键词
酪蛋白水解物/碱性蛋白酶/类蛋白反应/ACE抑制活性Key words
casein hydrolysate/alcalase/plastein reaction/ACE inhibitory activity分类
轻工纺织引用本文复制引用
孙辉,赵新淮..酪蛋白水解物的类蛋白反应修饰及其产物ACE抑制活性特征[J].食品科学,2011,32(19):60-65,6.基金项目
国家自然科学基金项目 （）
黑龙江省高等学校科技创新团队建设计划项目 （）
