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YU Zhi-peng, CAI Jian-wen, ZHAO Wen-zhu, ZHANG Hong-yang, WU Yu, ZHANG Shuang, LI Jian-rong, LIU Jing-bo. Enzyme hydrolysis preparation model of ACE inhibitory peptides from blue clam based on quadratic general rotation design[J]. Science and Technology of Food Industry, 2016, (04): 250-253. doi: 10.13386/j.issn1002-0306.2016.04.042
Citation: YU Zhi-peng, CAI Jian-wen, ZHAO Wen-zhu, ZHANG Hong-yang, WU Yu, ZHANG Shuang, LI Jian-rong, LIU Jing-bo. Enzyme hydrolysis preparation model of ACE inhibitory peptides from blue clam based on quadratic general rotation design[J]. Science and Technology of Food Industry, 2016, (04): 250-253. doi: 10.13386/j.issn1002-0306.2016.04.042

Enzyme hydrolysis preparation model of ACE inhibitory peptides from blue clam based on quadratic general rotation design

doi: 10.13386/j.issn1002-0306.2016.04.042
  • Received Date: 2015-08-24
  • Blue clam was hydrolyzed by protamex protease and measured by the degree of hydrolysis. The hydrolysis model of peptides from blue clam was established through quadratic general rotation design followed single factor experiment,subsequently ACE inhibitory activity and FTIR of blue clam-derived peptides was measured. The results showed that the equation for the optimal regression equation had a maximal value according to regression coefficient test,regression equation,and the lack of fit test. The optimal details of enzymatic hydrolysis was as follows:substrate concentration 10%,enzymatic hydrolysis p H value 10,the amount of enzyme 7% and hydrolysis temperature 60 ℃,and hydrolysis degree of blue clam protein was 30.1% in one hour. In vitro ACE inhibitory activity of bioactive peptides from blue clam was performed by high performance liquid chromatography,and the IC_(50) value was 80 mg/m L. In addition,secondary structure of the blue calm-derived peptides was random coil.
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