Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity

GU Wei; XU Yong- jian

doi:10.13386/j.issn1002-0306.2016.05.031

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GU Wei, XU Yong- jian. Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity[J]. Science and Technology of Food Industry, 2016, (05): 201-206. doi: 10.13386/j.issn1002-0306.2016.05.031

Citation:

GU Wei, XU Yong- jian. Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity[J]. Science and Technology of Food Industry, 2016, (05): 201-206. doi: 10.13386/j.issn1002-0306.2016.05.031

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Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity

doi: 10.13386/j.issn1002-0306.2016.05.031

School of Marine Sciences,Ningbo University,Key Laboratory for Applied Marine Biotechnology of Ministry of Education

Received Date: 2015-08-04

Abstract

Abstract

In order to preparation ACE inhibitory peptide from Hippocampus and determination antioxidant capacity,this article compare the relationship between the peptide and ACE,the Papain were selected out from 5proteases to hydrolyse seahorse protein.On the basis of single- factor experiments,the key parameters of Papain were optimized by Response Surface Method for preparation ACE inhibitory peptides,the operating conditions were: enzyme to substrate( E / S) ratio of 5%,hydrolysis time of 7.5 h,p H of 7.7,hydrolysis temperature of 59 ℃;under this condition,the degree of hydrolysis( DH%) was 20.41% ± 0.12%,ACE inhibitory activity of IC₅₀ was 1.897± 0.072 mg / m L. The hydrolyzate was divided into five fractions through Sephadex G- 15,where component 3( PH-I3),component 4( PH- I4) and component 5( PH- I5) had good activity and the IC₅₀ of each fraction was0.896 mg / m L,0.982 mg / m L and 0.814 mg / m L; the anti- oxidation experiments of five fractions,the components can scavenging DPPH.,hydroxyl radicals and chelating with the Fe2 +significantly. Therefore,the PH- I prepared ACE inhibitory peptides both hypotensive and antioxidant functions,which had great significance in the development of functional foods.
- Hippocampus,
- ACE inhibitory peptides,
- antioxidant capacity,
- Papain

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References(21)

References

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