食品科学2017，Vol.38Issue(6)：104-110,7.DOI:10.7506/spkx1002-6630-201706016
酶法制备联合Plastein反应修饰牡蛎ACE抑制肽工艺优化
Optimized Preparation of ACE Inhibitory Peptides from Oyster by Enzymatic Hydrolysis Coupled with Plastein Reaction
摘要
Abstract
Angiotensin converting enzyme (ACE) inhibitory peptides from oyster were prepared by the combined use of enzymatic hydrolysis and Plastein reaction.Papain,pepsin,alcalase,neutural protease and trypsin were tested for their efficiencies in hydrolyzing oyster based on ACE inhibitory activity and degree of hydrolysis and it turned out that papain was the optimal choice.The hydrolysis conditions were optimized by one-factor-at-a-time method and orthogonal array design as follows:solid-to-liquid ratio (g/mL),1∶8;concentration of papain,2.0％;hydrolysis time,1.0 h;hydrolysis temperature,65 ℃;and initial pH,6.0.Under these conditions,the percentage inhibition of ACE activity by oyster hydrolsate was 63.30％.The hydrolysate was modified via the Plastein reaction.Based on ACE inhibitory activity and reduction in free amino acid content,the optimal values of Plastein reaction parameters including the type of enzyme,enzyme dosage,substrate concentration,temperature and reaction time were determined to be papain,1.0％,40％,2.5 h and 30 ℃ for hydrolysis at an initial pH of 7.0,respectively.The modified product showed maximum percentage inhibition against ACE activity of 82.31％,which was increased by 19％ compared to that before modification.关键词
牡蛎/酶解/血管紧张素转换酶抑制率/Plastein反应Key words
oyster/hydrolysis process/angiotensin converting enzyme (ACE) inhibitory activit/Plastein reaction分类
轻工纺织引用本文复制引用
韩青,周丽杰,李智博,赵前程,祁艳霞..酶法制备联合Plastein反应修饰牡蛎ACE抑制肽工艺优化[J].食品科学,2017,38(6):104-110,7.基金项目
国家海洋公益性行业科研专项(201505030-4) （201505030-4）
