摘要
以低温榨油后的核桃饼粕为原料提取核桃蛋白,采用复合酶水解法制备得到具有降血压活性的血管紧张素转化酶(angiotensin converting enzyme,ACE)抑制肽。在优选复合蛋白酶种类的基础上,以ACE抑制活性为评价指标,通过单因素试验和正交试验进行复合酶酶解参数的优化。结果表明,核桃粕制备ACE抑制肽的最优条件为:复合酶添加质量比1∶2(碱性蛋白酶:中性蛋白酶)、底物浓度4%、酶解温度45℃、pH 8.0、酶添加量8000 U/g、酶解时间60 min。该条件下制备获得的降血压肽的ACE抑制活性为(63.42±0.70)%,IC50值为(0.838±0.015)mg/mL,多肽相对分子质量主要为0~2 kDa,具有良好的常温贮藏性和消化率。
The angiotensin converting enzyme(ACE)inhibitory peptides with antihypertensive activity have been prepared from walnut dregs after oil extraction by complex enzyme hydrolysis.The enzymatic hydrolysis parameters were optimized through single factor test and orthogonal test based on the optimizing the types of complex proteases,while the ACE inhibitory activity was used as the evaluation index.The optimal conditions of walnut dregs ACE inhibitory peptides preparation were as follows:the weight ratio of complex enzyme 1∶2(alkaline protease:neutral protease),the substrate concentration 4%,the enzymatic hydrolysis temperature 45℃,the pH value 8.0,the enzyme addition amount 8000 U/g,and hydrolysis time 60 min.Under this condition,the ACE inhibitory activity of the antihypertensive peptide prepared was(63.42±0.70)%as well as the IC50 value was(0.838±0.015)mg/mL.The relative molecular weight of the prepared peptides was mainly in range of 0-2 kDa,which has good storage property at room temperature and digestibility.
作者
祝素莹
朱瑜
张银志
孙秀兰
宁德鲁
耿树香
ZHU Su-ying;ZHU Yu;ZHANG Yin-zhi;SUN Xiu-lan;NING De-lu;GENG Shu-xiang(State Key Laboratory of Food Science and Technology,Synergetic Innovation Center of Food Safety and Nutrition,School of Food Science,Jiangnan University,Wuxi 214122,Jiangsu,China;Hanzhong Quality Technical Inspection and Testing Center,Hanzhong 723000,Shannxi,China;Yunnan Academy of Forestry,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第17期56-63,共8页
Food Research and Development
基金
云南省科技计划项目(2018ZG003)。
关键词
核桃粕
血管紧张素转化酶抑制活性
复合蛋白酶
降血压活性
多肽
walnut dregs
angiotensin converting enzyme inhibitory activity
compound protease
antihypertensive activity
peptides
