摘要
采用5种商业蛋白酶水解核桃粕,评估水解物对二肽基肽酶4(DPP-Ⅳ)的抑制活性,优选出碱性蛋白酶作为水解用酶。研究确定了碱性蛋白酶水解核桃粕的最佳水解时间为5 h,然后通过超滤和SP Sephadex C-25阳离子交换树脂柱层析分离纯化碱性蛋白酶水解物得到核桃蛋白DPP-IV抑制肽,并对所得DPP-IV抑制肽的热稳定性、pH稳定性和模拟胃肠道消化稳定性进行了测试。结果表明,核桃蛋白DPP-IV抑制肽(0.25 mg/mL)DPP-Ⅳ抑制率(76.19%)比未分离纯化的水解物的提高了约3倍,其富含碱性氨基酸(含量34.36%),尤其是精氨酸含量高达25.93%。核桃蛋白DPP-Ⅳ抑制肽在高温(121℃)、极端pH(pH 1.0和pH 11.0)和模拟胃肠道消化条件下,均显示出良好的稳定性,因此可用作控制血糖的功能性食品成分。
Five proteases were used to hydrolyze walnut meal, and the DPP-IV inhibitory activities of the enzymatic hydrolysates were evaluated. According to the DPP-IV inhibitory activity, Alcalase was selected as the enzyme for hydrolysis. The optimal hydrolysis time for Alcalase was determined as 5 h. Then the Alcalase-derived hydrolysate was purified by ultrafiltration and SP-Sephadex C-25 cation exchange column chromatography to obtain DPP-IV inhibitory peptides. The thermal stability, pH stability and gastrointestinal digestive stability of the DPP-IV inhibitory peptide were determined. The results showed that the DPP-IV inhibitory activity(76.19%, 0.25 mg/mL) of the obtained peptide increased by about 3 times compared with the hydrolysate.The DPP-IV inhibitory peptide was rich in basic amino acids, accounting for 34.36%, and the content of arginine was as high as 25.93%.The DPP-Ⅳ inhibitory peptide showed good stability under high temperature(121℃), extreme pH(pH 1.0 and pH 11.0) and gastrointestinal digestion conditions, so it could be used as a natural functional ingredient in foods for blood sugar control.
作者
张丽娜
孔祥珍
华欲飞
ZHANG Lina;KONG Xiangzhen;HUA Yufei(School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第11期62-67,共6页
China Oils and Fats
关键词
核桃粕
核桃肽
DPP-IV抑制活性
核桃蛋白水解物
纯化
稳定性
walnut meal
walnut peptide
DPP-IV inhibitory activity
walnut protein hydrolysate
purification
stability
