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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

Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity

doi: 10.13386/j.issn1002-0306.2016.05.031
  • Received Date: 2015-08-04
  • 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.
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