食品与机械2017，Vol.33Issue(6)：147-152,6.DOI:10.13652/j.issn.1003-5788.2017.06.030
玉米降血糖活性肽制备分离及其氨基酸序列分析
Preparation, separation and amino acid sequence analysis of corn peptides with hypoglycemic activity
胡宇航 1戴军 2陈尚卫 1朱松 1张学军 1张平3
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏 无锡 214122
- 2. 江南大学食品学院,江苏 无锡 214122
- 3. 山东天久生物技术有限公司,山东 菏泽 274108
- 折叠
摘要
Abstract
In this study, the degree of hydrolysis (DH) and polypeptide content were index optimization for corn gluten meal of hydrolysis process.Under the condition of pH 8.5, 60 ℃, orthogonal experiment to obtain the optimal combination for: amount of enzymeenzyme 3.5 g/100 g, hydrolysis time 2 h, solid-liquid ratio 1∶20 (g/mL);on this condition, the DH is 27.02%, peptide content is 85.23%.Meanwhile, optimized the decolorization technology, the best conditions: temperature 50 ℃, pH 3.5, activated carbon dosage: 1.5 g/100 mL, decoloring time 45 min;under the condition, corn peptide yield was 77.86%, the decolorization rate was 87.27%.After decoloring and desalination, three components were isolated by chromatographic separation.The result of hypoglycemic activity in vitro showed that CP1 had the better effect on promoting normal HepG2 cells' glucose consumption, and the α-glycosidic enzyme inhibitory activity reached 34.64%, after RP-HPLC column purification, 14 components were gotten;the thirteenth (CP1-13) had the best α-glycosidic enzyme inhibitory activity, and reached 39.50%.Determined by UPLC-Q-TOF-MS/MS, the amino acid sequence was A-P-A-L-L-P-F.关键词
玉米肽/水解/降血糖活性/氨基酸序列Key words
Corn peptide/hydrolysis/hypoglycemic activity/amino acid sequence引用本文复制引用
胡宇航,戴军,陈尚卫,朱松,张学军,张平..玉米降血糖活性肽制备分离及其氨基酸序列分析[J].食品与机械,2017,33(6):147-152,6.
