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中国精品科技期刊2020
顾伟, 徐永健. 大海马ACE抑制肽制备及其抗氧化能力的测定[J]. 食品工业科技, 2016, (05): 201-206. DOI: 10.13386/j.issn1002-0306.2016.05.031
引用本文: 顾伟, 徐永健. 大海马ACE抑制肽制备及其抗氧化能力的测定[J]. 食品工业科技, 2016, (05): 201-206. DOI: 10.13386/j.issn1002-0306.2016.05.031
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

大海马ACE抑制肽制备及其抗氧化能力的测定

Preparation of Hippocampus ACE inhibitory peptide and determination of antioxidant capacity

  • 摘要: 为了从大海马蛋白中制备出ACE抑制肽及分析肽的抗氧化能力,本文通过比较小分子肽与ACE间的关系对蛋白酶进行了选择,筛选出木瓜蛋白酶作为海马蛋白的水解酶。然后,在单因素实验基础上采用响应面法对木瓜蛋白酶制备ACE抑制肽的关键参数进行了优化,结果为酶底比(E/S)为5%、时间7.5 h、p H7.7、温度59℃,测得其水解度为20.41%±0.12%,ACEIPs的IC50值为1.897±0.072 mg/m L。经Sephadex G-15分离纯化后,得到五个组分,其中第三个组分(PH-I3)、第4个组分(PH-I4)和第5个组分(PH-I5)的活性最好,IC50分别为0.896、0.982、0.814 mg/m L;并对这五个组分进行了抗氧化实验,各组分均能显著的清除DPPH自由基、羟基自由基,具备与Fe2+的螯合能力。所以,由PH-I制备的ACE抑制肽同时具有降血压和抗氧化的功能,在功能性食品开发中具有重要的意义。 

     

    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.

     

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