摘要
为了研究大蒜降压肽的酶解制备与超滤分离工艺,采用响应面法优化制备工艺,酶解后利用超滤技术获得不同分子量范围的组分并进行ACE抑制活性评价。最佳制备工艺为碱性蛋白酶处理、温度50℃、pH11、底物浓度45 g/L、酶底比3%、酶解时间1 h,该条件下ACE抑制率为83.91%±0.13%,半抑制浓度为(157.87±0.44)μg/mL。分子量3 kDa以下部位活性最为显著(P<0.05),优化后的超滤工艺为操作压力0.25 MPa,温度25℃,溶液浓度4%,此时3 kDa超滤膜的膜通量为7.32 L/(m^2·h),ACE的半抑制浓度为(63.27±0.25)μg/mL。氨基酸分析结果表明酸性氨基酸、疏水性氨基酸及天冬氨酸、谷氨酸含量较高,分别为35.78、32.86、21.66、14.12 mg/100 mL,分子量分布显示2000~2500 Da部分最为丰富,占比为49.50%。本研究为大蒜蛋白的开发利用提供了新的思路,具有一定的理论水平和实际应用价值。
To study the preparation of garlic antihypertensive peptide by enzymatic hydrolysis and its ultrafiltration separation systematically. After enzymatic hydrolysis,polypeptide components of different molecular weight ranges were obtained by membrane filtration,and the activity of each component was evaluated by ACE inhibitory activity. The main research results were as follows:the effect of alkaline protease treatment was better,and the ACE inhibition rate was relatively higher when the hydrolysis time was 1 h. The best enzymatic hydrolysis conditions were temperature 50 ℃,pH11,substrate concentration 45 g/L,enzyme bottom ratio 3%,with the ACE inhibition rate of 83.91%±0.13%,and the IC50 was(157.87±0.44) μg/mL. It was found that the inhibitory activity of some peptides with molecular weight below 3 kDa was significantly higher than that of other molecular weight ranges(P<0.05). The optimized ultrafiltration process was:operating pressure 0.25 MPa,temperature 25 ℃,solution concentration 4%,at this time the membrane flux was(7.32±0.19) L/(m2·h),IC50 was(63.27±0.25) μg/mL. The amino acid compositions of this fraction showed acidic amino acid,hydrophobic amino acid,Asp,and Glu were abundant,and their contents were 35.78,32.86,21.66 and 14.12 mg/100 mL,respectively. The molecular weight distribution results indicated that the percent of 2000~2500 Da part was up to 49.50%. The research provided a reference for the deep development and utilization of garlic protein,which had certain theoretical level and practical application value.
作者
宋凯强
刘鹏莉
郑振佳
乔旭光
SONG Kai-qiang;LIU Peng-Li;ZHENG Zhen-jia;QIAO Xu-guang(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Taian 271018,China)
出处
《食品工业科技》
CAS
北大核心
2019年第19期73-80,共8页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项经费项目(201503142)
烟台市重点研发计划(2018ZDCX014)
关键词
大蒜蛋白
酶解
降压肽
超滤分离
分子量分布
garlic protein
enzyme hydrolysis
antihypertensive peptide
ultrafiltration separation
molecular weight distribution
