摘要
以小龙虾副产物分离蛋白为原料,利用酶解和超滤技术得到对α-葡萄糖苷酶具有抑制作用的多肽。以α-葡萄糖苷酶抑制率为评价指标,选用碱性蛋白酶作为水解酶,以加酶量、反应温度、pH值、时间作为优化因素,采用正交试验对酶解工艺进行优化,并利用超滤技术对酶解产物进行分级。结果表明,最佳工艺条件为:加酶量2000 U/g底物、反应温度55℃、pH9、时间3.5 h。在此条件下,酶解产物对α-葡萄糖苷酶的抑制率为41.97%。分子质量小的超滤组分(<3 ku)对α-葡萄糖苷酶抑制作用最强,IC_(50)值为0.74 mg/mL。
Enzymatic hydrolysis and ultrafiltration were employed to obtainα-glucosidase inhibitory peptides from crayfish byproduct protein isolates.With the inhibition rate ofα-glucosidase as the index,alkaline protease was selected as the hydrolyzing enzyme.The enzymatic hydrolysis process was optimized by orthogonal experiment with enzyme dosage,hydrolysis temperature,pH and time as the optimization factors.The peptides with different molecular weights were intercepted by ultrafiltration.The results showed that the optimum conditions were as follows:enzyme dosage of 2000 U/g substrate,hydrolysis temperature of 55℃,pH of 9,and time of 3.5 h.Under these conditions,the inhibition rate ofα-glucosidase reached 41.97%.Theα-glucosidase inhibitory activity of the ultrafiltration component with a molecular weight less than 3 ku was the highest,and the IC_(50) value was 0.74 mg/mL.
作者
唐志红
余良
贺晓丽
孙雍荣
温少红
王俊坤
TANG Zhihong;YU Liang;HE Xiaoli;SUN Yongrong;WEN Shaohong;WANG Junkun(Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing,Ministry of Agriculture and Rural Affairs,Xiamen 361022,China;College of Life Science,Yantai University,Yantai 264005,China;Fujian Anjoy Food Share Co.,Ltd.,Xiamen 361022,China)
出处
《食品科技》
CAS
北大核心
2021年第11期23-27,共5页
Food Science and Technology
基金
农业农村部冷冻调理水产品加工重点实验室开放课题(KLRCAPP2018-09)。
关键词
小龙虾副产物
蛋白
酶解
α-葡萄糖苷酶抑制肽
crayfish byproduct
protein
alkaline protease hydrolysis
α-glucosidase inhibitory peptides
