摘要
食源性二肽基肽酶Ⅳ(dipeptidyl peptidaseⅣ,DPP-Ⅳ)抑制活性肽成为近年来健康产品研究的方向之一。本研究以驴血红蛋白为原料,采用计算机模拟蛋白水解方法筛选最佳蛋白酶,研究酶解时间、温度和加酶量对蛋白水解度(degree of hydrolysis,DH)和酶解产物DPP-Ⅳ抑制率的影响,响应面优化酶解法制备DPP-Ⅳ抑制活性肽的工艺条件。结果表明,最佳蛋白酶为蛋白酶K,驴血红蛋白源制备DPP-Ⅳ抑制活性肽的最佳酶解条件为:底物质量浓度1 g/100 mL、酶解时间3.15 h、温度65℃、pH 8、加酶量400 U/g,此条件下2 mg/mL酶解产物对DPP-Ⅳ的抑制率为53.44%。
Food-derived dipeptidyl peptidase(DPP)Ⅳinhibitory peptide has become an important direction of research on dietary supplements in recent years.In this study,donkey hemoglobin was hydrolyzed with proteases to produce DPP-Ⅳinhibitory peptide.The best protease was selected by computer simulation of protein hydrolysis.The effects of hydrolysis time,temperature and enzyme dosage on the degree of hydrolysis and DPP-Ⅳinhibitory activity were studied.The process conditions were optimized by response surface methodology.The results showed that protease K was the best enzyme for the production of DPP-Ⅳinhibitory peptide.The optimal enzymatic hydrolysis conditions were as follows:substrate concentration 1%,hydrolysis time 3.15 h,temperature 65℃,pH 8.00,and enzyme dosage 400 U/g.The inhibition rate of DPP-Ⅳby 2 mg/mL of the hydrolysate prepared using these conditions was 53.44%.
作者
刘丹
吴晓彤
LIU Dan;WU Xiaotong(School of Life Sciences,Inner Mongolia University,Hohhot 010000,China)
出处
《肉类研究》
2021年第2期19-24,共6页
Meat Research
基金
内蒙古自治区自然科学基金项目(21400-5203160)。
