| 摘要: |
| 以马氏珠母贝(Pinctada martensii)肉为原料, 选用6种蛋白酶在各自适宜的条件下进行酶解, 采用HPLC法分析酶解产物对血管紧张素转换酶(ACE)的抑制活性(IP), 筛选出碱性蛋白酶为其制备的最佳酶种类, 并确定了水解度为21%时, 产物具有较好的抑制活性。在此基础上,分别考察了加酶量, 底物浓度, 酶解温度及pH对水解度的影响。结果表明: 当加酶量为0.175g/L, 底物浓度为35g/L, 温度为45e, pH为9.5, 水解时间240min为酶解最适宜工艺条件。通过SDS2聚丙烯酰胺凝胶电泳测定分子质量分布, 表明酶解产物中主要为14.4ku以下的多肽分子。 |
| 关键词: 酶解 马氏珠母贝(Pinctada martensii) 降血压肽 工艺条件优化 |
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| 基金项目:广西科学基金资助项目( 桂科攻081500621, 桂科自0728237) ; 广西大学基金资助项目(X071029) |
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| Optimation technical conditions for preparing antihypertensive-peptides (ACEI) from Pinctada martensii with alkali protease hydrolysis |
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| Abstract: |
| The protein from Pinctada martensii was hydrolyzed with six different proteolytic enzymes in their feasible conditions. The inhibition percent (IP) of hydrolysates to Angiotensin I-converting enzyme (ACE) was detected with HPLC. While the degree of hydrolysis (DH) is 21% the hydrolysate with alkali protease was of the highest inhibition percent. Moreover, the dependence of DH on hydrolysis time at different initial enzyme concentrations ([E]), initial substrate concentrations ([S]) , hydrolysis temperatures and pH values was investigated. The result showed that the optimized conditions for hydrolyzing Pinctada martensii muscle was as follows, hydrolysis time in 240min, [E] in 0.175 g/L, [S] in 35g/L, hydrolysis temperature at 45 e and pH 9.5. The range of hydrolysis molecular weigh was lower than 14.4 ku using SDS-PAGE gel electrophoresis. |
| Key words: hydrolyze Pinctada martensii antihypertensive peptides optimal technologic condition |
