摘要
采用正交实验对影响虾头自溶的因素(pH值、温度、固液比和自溶时间)进行了优化,优化条件为:45℃,pH4,固液比1:3,时间2h,其ACE抑制率达到了40.7%(2mg/mL)。分析测定了经Sephadex G-25分离后的各组分的IC_(50)值及氨基酸组成。分子质量分布为403～84 u的组分对ACE的抑制作用最高,IC_(50)值为0.75mg/mL。该组分中与ACE抑制活性相关的7种氨基酸占氨基酸总量的58.9%。
In this paper, the parameters of preparing ACEIP using endogenous enzymes of shrimp head were optimized： temperature 45℃, pH4, substrate/water ratio 1/3 and time 2h, under which the ACE inhibitory activity of the hydrolysate is up to 40.7% （ 2 mg/mL）. The hydrolysate was filtered with a Sephadex G-25 gel column. The most potent inhibitory fractions with molecular weight located between 403 and 84u showed an IC50 of 0.75mg/mL. Leu, Val, Ile, Trp, Tyr, Phe and Pro, and played an important role in the inhibitory activity of ACEIP seven kinds of amino acids. These fractions had a high percentage to the total amino acids, up to 58.9%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第12期20-22,共3页
Food and Fermentation Industries
基金
广东省科技厅重大专项课题资助(No.2003A20305)
关键词
虾头
内源酶
酶解
分离
氨基酸组成
shrimp head； endogenous enzyme； hydrolysis； separation； amino acids composition
